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diff --git a/content/aljotta.md b/content/aljotta.md index 4a005c8..d2adb70 100644 --- a/content/aljotta.md +++ b/content/aljotta.md @@ -2,6 +2,7 @@ title: "Aljotta" date: 2021-03-16 tags: ['fish', 'soup', 'mediterranean'] +author: shou-ganai --- Aljotta ("jo" as in "Yo!") is a light fish soup with roots in french bouillabaisse and similarly refers to the method of serving the fish that are cooked in it. The most appropriate fish to use for both the stock and the accompanying meal are 'clean' white fish that don't turn the broth cloudy, ideally stargazers, monkfish, red gurnard, and moray eels but also hake, mullets, cod and haddock. There are a some variants; restaurant versions could very well include lemon juice and shellfish which I don't associate with aljotta. Rice eventually became a staple with it and how much you put in is up to you. I recommend just a little. In fact, there are no ingredient amounts; the picture should give you an idea of the density you're going for. **Fresh herbs are a must**. @@ -31,7 +32,3 @@ Aljotta ("jo" as in "Yo!") is a light fish soup with roots in french bouillabais 6. Take the fish out to be served separately. They are traditionally served topped with olive oil and a squeeze of lemon with steamed vegetables. 7. If you are using lemon juice or rice, add them to each serving according to your preference. 8. Leave some for tomorrow. It always tastes better the next day. - -## Contribution - -Shou, [website](https://shouganai.xyz) |