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Traditional Maltese Fish Soup

  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 4 tablespoons olive oil
  • 6 plum tomatoes, peeled and chopped
  • 2 sprigs mint
  • 2 bay leaves
  • 8 cups of water
  • 1 3/4 lb. white fish (traditionally rockfish, substitutes include halibut, flounder and snapper)
  • Lemon wedges
  • Salt and freshly ground pepper
  • 1 cup of cooked rice (optional)

In a medium stockpot over medium heat, add the olive oil and onions and sauté until translucent, about 10 minutes. Add garlic and sweat for 3 minutes on a low flame-do not brown the garlic. Add the tomatoes, mint, bay leaves, salt and pepper and cook over medium heat for 2 minutes. Add the fish and water and bring the mixture to a boil.
After boiling, turn heat to low and simmer for 2 minutes. Remove any excess oil at top of the pot before serving. Ladle soup into warm bowls and serve with lemon wedges as garnish. Cooked rice is optional and may be added to the soup prior to serving.