Maltese Fish Soup

Name: Maltese Fish Soup
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 3 ⁄ 4 cup extra-virgin olive oil; 1 large yellow onion, peeled and thinly sliced; 6 cloves garlic, peeled; 1 cup crushed tomatoes; Leaves from 3 sprigs each basil, mint, and marjoram; Salt and freshly ground black pepper; 3 ⁄ 4 lb. white potatoes, peeled and sliced; 1 ⁄ 2 cup peas; 6 slices country-style bread; 1 (2 1⁄2-lb.) whole meaty fish, such as pompano or porgy, cleaned and cut into 3 pieces

Serves
serves 6

Malta is a devoutly Catholic country, hence the popularity of this soup during the Lenten season. Using the whole fish—head and tail included—will add flavor to the soup.

Ingredients

³⁄₄ cup extra-virgin olive oil
1 large yellow onion, peeled and thinly sliced
6 cloves garlic, peeled
1 cup crushed tomatoes
Leaves from 3 sprigs each basil, mint, and marjoram
Salt and freshly ground black pepper
³⁄₄ lb. white potatoes, peeled and sliced
¹⁄₂ cup peas
6 slices country-style bread
1 (2 1⁄2-lb.) whole meaty fish, such as pompano or porgy, cleaned and cut into 3 pieces

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Instructions

Step 1

Heat 3 tbsp. of the oil in a medium saucepan over low heat. Add onions and garlic and cook 5 minutes. Stir in tomatoes and 6 cups water. Tear basil and mint leaves into pieces, then add to saucepan with marjoram leaves, saving a bit of each for garnish. Season to taste with salt and pepper, cover, and cook 20 minutes.

Step 2

Add potatoes and cook until tender and slightly falling apart, about 15 minutes. Add fish and cook until firm, about 10 minutes. Toss in peas for the last 3 minutes of cooking.

Step 3

Take fish from pot with a slotted spoon, allow to cool a bit, and remove head, tail, skin, and bones. Return flesh and juices to pot.

Step 4

Fry bread slices in remaining oil in a large skillet over medium-high heat, turning once. Ladle soup into individual bowls, garnish with herbs, and serve with fried bread.