Ingredients with Measurements:
- 1 kg fresh tomatoes, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp dried oregano
- 1 bay leaf
- 1.5 L water
- 500 g fish fillet, cut into cubes
- 1 lemon, juiced
- 1 tbsp fresh parsley, chopped
Special equipment needed:
- Large pot
- Mixing bowl
- Serving dish
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic in olive oil until translucent.
2. Add the diced tomatoes, salt, black pepper, paprika, dried oregano, bay leaf, and water. Bring to a boil and let simmer for 20 minutes.
3. Add the fish fillet cubes to the pot and let cook for an additional 10 minutes.
4. Remove the bay leaf and stir in the lemon juice and fresh parsley.
5. In a mixing bowl, toss together a salad of mixed greens and sliced cherry tomatoes.
6. Serve the aljotta alongside the tomato salad.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Protein: 25g
Carbohydrates: 20g
Fiber: 5g
Substitutions for ingredients:
- Fresh tomatoes can be substituted with canned tomatoes.
- Fish fillet can be substituted with shrimp or scallops.
Variations:
- Add diced potatoes to the aljotta for a heartier soup.
- Top the tomato salad with crumbled feta cheese or sliced avocado.
Tips and tricks:
- Use a firm white fish such as cod or haddock for the aljotta.
- For a thicker soup, puree some of the cooked tomatoes before adding the fish.
Storage instructions:
- Store any leftover aljotta and tomato salad separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the aljotta on the stovetop over medium heat until heated through.
- The tomato salad can be served cold or at room temperature.
Presentation ideas:
- Serve the aljotta in individual bowls with a sprig of fresh parsley on top.
- Arrange the tomato salad on a large platter and garnish with additional herbs.
Garnishes:
- Fresh parsley or cilantro
- Lemon wedges
- Croutons
Pairings:
- Serve with crusty bread for dipping in the aljotta.
- A crisp white wine such as Sauvignon Blanc pairs well with this dish.
Suggested side dishes:
- Roasted vegetables such as zucchini or eggplant
- Grilled shrimp skewers
Troubleshooting advice:
- If the aljotta is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the fish is overcooked, reduce the cooking time by a few minutes.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Aljotta is a traditional Maltese fish soup often served during Lent.
Flavor profiles:
- The aljotta is savory and slightly spicy with a hint of lemon.
- The tomato salad is fresh and tangy with a mix of sweet and acidic flavors.
Serving suggestions:
- Serve the aljotta and tomato salad as a light lunch or dinner.
- This dish is perfect for a summer gathering or outdoor picnic.
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Region: Maltese