Maltese Fish Soup

Ingredients

• 500g (1.1 lb) fresh grouper or sea bream fillets, cut into chunks 500g (1.1 lb) fresh grouper or sea bream fillets, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced tomatoes, tomato paste, bay leaf, dried oregano, and dried thyme to the pot. Stir well to combine the ingredients.
3. 3.
   Pour in the fish or vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld together.
4. 4.
   Add the fish chunks to the pot and gently stir to submerge them in the broth. Cook for an additional 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. 5.
   Stir in the lemon juice and season with salt and pepper to taste. Remove the bay leaf from the soup.
6. 6.
   Ladle the Maltese Fish Soup into bowls and garnish with fresh parsley. Serve hot with crusty bread.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality. If grouper or sea bream is not available, you can use other firm white fish such as cod or haddock.
• Tomatoes — Opt for ripe and juicy tomatoes for the best flavor. If fresh tomatoes are not in season, you can use canned diced tomatoes as a substitute.
• Lemon juice — Squeeze fresh lemon juice for a vibrant and tangy taste. Avoid using bottled lemon juice as it may lack freshness.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the soup while simmering.
• If you prefer a thicker consistency, you can blend a small portion of the soup and then mix it back into the pot.
• Customize the soup by adding other seafood such as shrimp or mussels.
• Serve the soup with a drizzle of extra virgin olive oil for an extra touch of Mediterranean flavor.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Maltese Fish Soup hot in individual bowls. Accompany it with crusty bread for dipping and soaking up the flavorful broth. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and added freshness.

Presentation advice

Present the Maltese Fish Soup in rustic ceramic bowls to showcase its homemade charm. Place a slice of crusty bread on the side or on top of the soup for an inviting presentation. Serve with a sprig of fresh herbs, such as parsley or basil, for an elegant touch.