Tag Archives: Hut

Aljotta

Over the years i have tried many variants of this recipe – different types of fish can be used and I have tasted some with shellfish with vongole added. Rice is sometimes added to turn this dish into a full meal.

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Molol Bit-tonn u l-kapunata (Celentani with tuna and Caponata)

Boil the pasta lightly for about 3 minutes, drain, in a pot fry the chopped onion once golden add the mix tuna, kapunata, olives, capers and some parsley.

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Pulpetti tal-Makku – Whitebait Fritters

Beat the eggs well. Add salt, parsley, cheese  and whitebait to the egg mixture and continue beating until everything is well mixed.

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Fish with Tomato Caper Sauce

Cover the fillets with mixed ingredients. Bake at 350 degrees for 20 to 25 minutes or until fish flakes.

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STUFFAT TAL-QARNIT (Octopus Stew)

This Mediterranean dish fits in perfectly with the Maltese cuisine. You should prepare the octopus stew only if you have plenty of time on your hands, since it requires long and slow simmering.

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Posted in By Course, By Occasion, First Course, Fish, Recipes, Stews, Summer | Tagged , , , , , , | 15 Comments