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diff --git a/src/aljotta.md b/src/aljotta.md index e6c8292cc..e2c06a1ee 100644 --- a/src/aljotta.md +++ b/src/aljotta.md @@ -1,7 +1,5 @@ # Aljotta - - 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**. ## Ingredients |