with special thanks to ilovefood.com.mt website
- 100g. white fish or neonati (or a can of mackerel, tuna, or salmon)
- 250g potatoes (or small packet instant potato)
- 15g. margarine
- Salt and pepper
- 1 level tblps parsley
- 1 small lemon
- 1 sprig of parsley for garnishing
- For coating flour
- 1 beaten egg
- oil, veg oil for frying
Wash and peel the potatoes, cut them into even-sized pieces, put in a pan and cover with cold water, adding a little salt. Simmer for about 20 minutes until cooked wash the fish, place between two plates and place these over the potatoes steam for about 15 minutes until cooked wash and chop the parsley. keep a sprig for garnishing mash the cooked potatoes, flake the fish and add to the potatoes with the margarine, salt, pepper and parsley divide the mixture into 12 pieces, shape into fish cakes coat each wth flour, beaten egg, and crumbs heat the oil in a frying pan, fry the fish cakes carefully, turning over once
drain well on kitchen paper
Serve on a shallow dish, garnished with parsley and lemon
If you are using a can of fish, just open the can, drain the liquid, remove any skin and bone, and mix with the cooked, mashed potato.
- 500 g octopus, either small or large
- 4 tblsp. olive oil
- 4 cloves finely chopped garlic
- 1 cup crushed tomatoes or peeled, chopped fresh tomatoes
- 1 cup white wine
- 2 tblsp. honey or sugar
- 2 tblsp. chopped fresh dill
- 4 tblsp. chopped fresh parsley
- 1 tsp chile flakes
- 2 tblsp. capers (optional)
- Salt and pepper
Bring a large pot of salty water to a boil. Toss the octopus into the boiling water, return to a boil and cook for 1-2 minutes, then remove. Discard water.
Cut the octopus into large pieces and saute in olive oil over medium-high heat for 2-3 minutes. Add the chopped garlic and saute for another minute or two.
Add the wine and bring to a boil over high heat. Stir well and let it cook down for 3-4 minutes. Add the tomatoes and chile flakes and bring to a simmer.
Add about a teaspoon of salt and the honey or sugar. Mix well, cover the pot and simmer for 30 minutes.
At 30 minutes, add the capers if you are using them, plus half the dill and half the parsley. Check the octopus — sometimes small ones will be tender in just 30 minutes.
If they are still super-chewy, cover the pot again and simmer for up to another 45 minutes.
When you think you are about 10 minutes away from being done, uncover the pot and turn the heat up a little to cook down the sauce.
To serve, add the remaining dill and parsley and black pepper. Eat this with pasta or bread either hot or at room temperature
Octopus with garlic – Qarnit bl-Aljoli
- 250 g (or 8.81 oz) octopus
- 5 cloves of crushed and chopped garlic
- 1 bunch of finely cut parsley
- 1 tablespoon olive oil
- Juice of half a lemon
- Black pepper
Clean and cut the octopus up into 2cm bits. Place it in a pot over a very low fire and stew it for about an hour. If you see that it is getting too dry, just add a little hot water or white wine.
Drain the cooked octopus and mix well in a bowl with the rest of the ingredients. Keeps well in the fridge.
Note: Octopus cooked in this way is usually eaten as an appetizer with drinks. Some bars in Malta offer this appetizer with beer or wine. Serve with your favourite selection of fresh vegetables, such as tomatoes, lettuce, black olives, etc.
Octopus Stew – Stuffat tal-Qarnit
- 1 kilo (or 2 lb and 3.27 oz)) octopus
- 6 medium sized onions (chopped)
- 6 tomatoes (peeled and chopped)
- 6 large potatoes (cut in thick slices)
- 8 cloves of garlic (crushed)
- 8 olives (stoned and chopped)
- 1 tablespoon capers
- A few leaves of marjoram and mint
- A pinch of tyme
- Olive oil
- ¼ bottle red wine
Clean the octopus very well by turning head inside out and removing the insides. Cut away the beak and eyes. The rest is all edible. To tenderize the flesh, put the octopus in a plastic bag and beat it with a meat hammer against the kitchen table.
Cut the octopus into pieces some 5 cm in length. Rinse in salted water and allow to drain.
Place the octopus in a pot over a very low fire and stew for about an hour. If you see that it is getting too dry, add a little hot water or white wine.
Fry the onions in olive oil. When they soften, add the tomatoes and garlic. As soon as the tomatoes start to soften, mix in all herbs, olives and capers.
The octopus pieces should now be ready to be added to the pan. Increase the temperature to boiling and add the potatoes also. Pour the red wine, lower the heat and stew slowly until the liquid reduces considerably.
- 1kg of small squid
- 4 anchovy fillets
- 1 kg of ripe tomatoes
- 1 glass of dry white wine
- 1 chilli pepper – pepper
- Olive oil – parsley – salt
Clean the squid carefully, separating the heads from the sacs. Cut the latter into rings and the heads into large pieces. Melt the anchovy fillets in a pan with a seasoning of oil and parsley, on a low heat. Add the squid and the wine (half of which you should let evaporate), then the tomatoes (in pieces and without seeds) and the chilli pepper. Add salt and pepper, cover the pan and cook for 20 minuted Serve immediately
Baked Saddled Bream – Kahli fil-forn
- 2 Saddled Bream – Kahli
- 1 Small onion sliced.
- 2/3 cloves garlic chopped.
- Fresh marjoram and parsley chopped.
- Cherry tomatoes.
- Black Olives.
- Olive oil.
- White wine and lemon juice.
Preheat the oven at medium temperature.
Meanwhile, oil the dish selected and add the sliced onion.
Place the fish on the sliced onion and add the rest of the ingredients.
Drizzle some white wine and lemon juice. Add seasoning to taste.
Grilled garfish – Msella mixwija
- 3 pounds (1.4 kg) whole garfish
- 1 lemon, quartered
- 1/2 cup olive oil
- Juice of 1 lemon
- 2 garlic cloves, crushed
- 2 tablespoons flat-leaf parsley, finely chopped
- Black pepper, freshly ground
- Lemon wedges, to serve
1. Scale and clean the fish if necessary.
2. Rub the cavities with the lemon to give the fish some flavour.
3. Pierce the flesh in the tail region and introduce the beak in the hole to form a ring. Do not pierce the flesh directly with the beak, as it may break.
4. Beat the oil with the lemon juice, the garlic, the parsley, and some salt and pepper in a bowl.
5. Brush the fish with the oil mixture and cook slowly on the barbecue grid for about 15 minutes.
6. Turn frequently. Continue brushing the fish with the oil mixture.
7. Serve hot with lemon wedges
- 4 slices of swordfish (not too thin) weighing 600g in all
- 100g of breadcrumbs
- 2 eggs
- ½ litre of delicate olive oil
- 1 sprig of parsley
- 2 cloves of garlic
- Lemon and salt
Beat the eggs in a dish without adding salt; put the breadcrumbs in another dish. Let the fish soak in the egg for a few minutes, remove and roll in the breadcrumbs. Heat the oil and fry the breaded fish. Let the fish cutlets drain on kitchen paper and add salt. Chop the parsley and garlic finely. Serve the cutlets, having sprinkled on the chopped parsley and garlic and squeezed the lemon juice over them.
Dried salted Cod Fritters
- 600g of dried salted cod
- 100g of grated pecorino cheese
- 2 eggs
- 2 spoonfuls of flour
- Garlic, parsley, salt, delicate olive oil
Bone the dried salted cod, boil it and drain. Prepare a batter with the eggs, flour, garlic and parsley (chopped), pecorino cheese and a pinch of salt; add the cod in pieces, mix and let it stand for a few minutes. Fry the mixture a spoonful at a time and serve hot.
Pilot fish (fanfri) in white wine
600 g filleted pilot fish
400 g cherry tomatoes
30 g di capers
1 tbs parsley
extra virgin olive oil
Clean the fish, remove the backbone, head and tail and fillet.
Wash and dry the fillets, then arrange them in a pan.
Sprinkle with salt, pepper, chopped parsley and oregano and lace with oil.
Add the diced tomatoes and the desalted capers and sprinkle with half glass of white wine.
Place the pan over the heat and cook for 5 minutes.
Turn the fish and continue cooking for another 5 minutes.
Serve piping hot.