Feska, also known as Aljotta, is a traditional fish soup deeply rooted in Maltese culinary heritage. This comforting and flavorful dish embodies the island’s connection to the Mediterranean Sea, offering a blend of fresh seafood and aromatic Mediterranean flavors. It serves as a staple in many Maltese homes.
Understanding Feska
Feska is characterized by a light, flavorful broth, often with a tomato base, enriched with various types of fish and sometimes shellfish. Its historical roots are intertwined with Maltese culture, where it has long been a staple, particularly during periods like Lent when meat consumption was restricted.
The dish traditionally utilizes whole fish, including heads and tails, to extract maximum flavor for the broth. This practice ensures a rich and authentic taste. Preparation involves a two-part process: creating a robust fish stock, then developing the soup’s aromatic base.
Ingredients for Feska
Feska relies on fresh, high-quality ingredients. Common choices include local rockfish, snapper, or grouper, though a mix of white fish such as sea bream or sea bass can also be used. Some variations incorporate shellfish like prawns or mussels, adding depth to the seafood profile.
The soup’s aromatic foundation features vegetables like garlic, onion, and fresh tomatoes, alongside carrots and celery for a balanced flavor. Herbs like fresh mint and parsley are important for their bright notes. Additional flavor enhancers include saffron, a bay leaf, white wine, or lemon juice, which brighten the soup’s profile.
Making Feska
Preparing Feska involves building layers of flavor, beginning with the fish stock. Start by simmering fish carcasses, heads, and bones in water for about 20 minutes, then allow it to simmer for an hour to extract maximum flavor. Strain the liquid to create a clear, flavorful fish stock, setting aside the fish meat from the bones once cooled.
In a separate pot, heat olive oil and sauté finely chopped onion until tender, then add minced garlic, cooking until fragrant. Incorporate chopped fresh tomatoes, tomato paste, and a bay leaf, allowing them to cook down slightly to form the base. Pour in the prepared fish stock, along with any other liquid components like white wine, and bring the mixture to a gentle boil.
Add any harder vegetables, such as carrots or celery, and simmer until they are tender. Just before the soup is fully cooked, add the flaked fish meat and fresh herbs like mint and parsley. The fish cooks quickly, typically in just a few minutes, so it should be added near the end to prevent overcooking. Season the soup with salt, pepper, and a squeeze of fresh lemon juice to taste, adjusting as needed for a balanced and vibrant flavor.
Serving Suggestions
Feska is traditionally served warm, often as a comforting meal. It pairs well with crusty Maltese bread, known as Hobz Malti, which is good for soaking up the flavorful broth. Fresh lemon wedges are a common accompaniment, allowing individuals to add a bright, zesty note to their soup.
A drizzle of extra virgin olive oil before serving enhances the soup’s richness and aroma. Freshly chopped parsley or mint can be used as a garnish, adding color and an additional layer of herbal flavor. Feska can be enjoyed as a light starter or, with rice or small pasta, as a more substantial main course.