Summary

Ingredients

• 800 g fish, liht-colored (e.. panasius, tilapia, Pacific pollack or Alaska pollock), frozen
• 1 large onion (s)
• 4 cloves garlic
• 1 can / s tomatoes, chunky, alternatively: 4 fresh tomatoes, peeled and chopped
• 1 tablespoon tomato paste
• 400 ml fish stock
• 200 ml water
• 1 sprig mint
• 1 teaspoon marjoram, dried
• 1 lemon (s), juice it
• 1 lemon (s), cut into pieces
• 2 tablespoon olive oil
• some salt and pepper, freshly ground
• 120 g rice, brown, alternatively white

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Instructions

1. Cook the rice according to the instructions on the packet.
2. Thaw the frozen fish slightly. Finely chop the peeled onion. Halve the peeled garlic, coat with salt and press finely (the salt coating creates a paste).
3. Heat the olive oil in a wok or a large saucepan and sauté the onions and garlic until translucent. Increase the heat, add the tomato paste and fry briefly.
4. Deglaze with the tomatoes, water and fish stock. Add the finely chopped mint and marjoram. Bring the brew to a boil. Add the fish (the whole fish or just the fillet, depending on your taste). Cook until the fish is done, which takes about 5 - 10 minutes. Then chop the fish into bite-sized pieces with a wooden spoon. Add the drained rice to the soup.
5. Season to taste with lemon juice, pepper and salt. Serve the finished fish soup and serve with the lemon wedges. Good Appetite!
6. Background: Aljotta is a traditional dish in Malta, especially served during Lent, when meat is not allowed. The main ingredient is fish, which is often used whole, head and fin for the dish. The soup is quick to prepare and tastes pleasantly fresh.