Maltese Octopus Soup (soppa Tal-qarnit)
Maltese Octopus Soup, also known as Soppa tal-Qarnit, is a traditional dish from the Mediterranean island of Malta. This hearty and flavorful soup is a staple in Maltese cuisine and is perfect for warming up on a chilly evening.
Ingredients
- 1 kg fresh octopus, cleaned and chopped
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 potatoes, diced
- 1 celery stalk, chopped
- 1 bay leaf
- 1 can (400g) chopped tomatoes
- 1 liter fish or vegetable stock
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot, sauté the onions and garlic until translucent.
- Add the octopus to the pot and cook for 5 minutes, stirring occasionally.
- Add the carrots, potatoes, celery, and bay leaf to the pot.
- Pour in the chopped tomatoes and stock. Season with salt and pepper.
- Bring the soup to a boil, then reduce the heat and simmer for 1 hour, or until the octopus is tender.
- Remove the bay leaf and adjust the seasoning if needed.
- Serve the soup hot, garnished with fresh parsley.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 10g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Soup ladle Serving bowls
Serving suggestions
Serving suggestions: Serve the Maltese Octopus Soup with crusty bread for a complete meal.
Tips & tricks
Tips: Make sure to clean the octopus thoroughly before cooking to remove any remaining sand or debris.
Cost
$20