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Aljotta - Fish Soup

This soup was a popular choice during Lent, when one would avoid eating meat. Using the whole fish, including the head and tail adds flavour to the soup. Several recipes online omit the rice however this is an important Ingredient as it turns the soup into a wholesome meal. 

Preparation & Cooking Time: 60 minutes
Serves: 6

You will need:


Lamb Brand Green (or yellow) Split Peas 110g

Lamb Brand Long Grain White Rice 100g

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Lamb Brand Oregano ¼ tsp.

Small Fish 800g (traditionally rock fish, halibut or snapper)

Ripe Tomatoes 6 (500g), peeled and crushed

Yellow Onion 1 large, thinly sliced

Garlic 6 cloves, peeled

Fresh Basil Leaves 3 sprigs

Fresh Mint Leaves 3 sprigs

Fresh Marjoram Leaves 3 sprigs

White Potatoes 340g, peeled, sliced, cleaned and cut into 4 pieces

Extra Virgin Olive Oil 180ml, divided

Water 1ltr (and 1 fish stock cube)

Lemon 1

Country-style Bread 6 slices

All you have to do is:


Soak the split peas for a minimum of 5 hours or overnight, changing the water from time to time if possible. Rinse well.

Use a large pot, enough to add enough water to cover the mixture.

Heat 3 tbsp. oil in a large pot over low heat. Add onions and garlic and cook for 5 minutes. Stir in tomatoes, water and fish cube. Tear basil, mint and marjoram leaves into pieces and add to the pot, saving a bit of each for garnish. 

Add the oregano and season to taste with salt and pepper, cook for another 20 minutes.

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

Take fish from pot with a slotted spoon; allow cooling. Remove head, tail, skin and bones. Strain the remaining mixture. Put the strained liquid back on the stove and add the rice. Cook until the rice is soft. 

Return flesh and juices to pot.

Add some freshly squeezed lemon juice.

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.