Pipi aljotta with coconut saltbush damper

Pipi aljotta is inspired by the traditional Maltese fish soup aljotta, adapted here by Tahlia Burchill using freshly collected pipis from Far North Queensland. In this version, the soup is infused with fresh dill and bay leaf, providing the classic herbal flavour of Maltese aljotta, then paired with a coconut and saltbush damper baked in banana leaves for a distinctly tropical twist.

Credit: Nicole Holdsworth / Taste of the Tropics

• serves

  4

• prep

  20 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

Soup

• 500 g fresh pipis
• 2 tbsp olive oil
• 1 brown onion, finely chopped
• 3 garlic cloves, minced
• 2 potatoes, peeled and diced
• 1 carrot, diced
• 1 small capsicum, diced
• 1 leek, thinly sliced
• 2 tomatoes, chopped
• 2 tbsp tomato purée
• 1 litre vegetable stock
• 1 litre fish stock
• 2 tbsp fresh dill, roughly chopped
• 1 bay leaf

Coconut saltbush damper

• 2 cups plain flour
• 1 tsp salt
• 1 cup coconut cream
• 1 tbsp dried saltbush leaves
• banana leaves, for wrapping

Instructions

1. Place the pipis in a large bowl of salted water and leave for 15-20 minutes so they can purge any sand.
2. Meanwhile, prepare the damper. In a mixing bowl combine the flour, salt, coconut cream and dried saltbush leaves. Mix until a soft dough forms. Shape the dough into a round loaf and wrap tightly in banana leaves.
3. Cook the wrapped damper over medium heat in a covered pan or camp oven for about 20 minutes on each side, or until firm and cooked through.
4. While the damper is cooking, make the soup. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for about 5 minutes or until golden and caramelised.
5. Add the diced potatoes, carrot, capsicum and leek and cook for 3-4 minutes, stirring occasionally, until slightly softened.
6. Add the chopped tomatoes, tomato purée and vegetable and fish stock. Bring the soup to a gentle simmer over medium heat. Stir in the fresh dill and bay leaf. Reduce the heat to low and simmer for about 15 minutes or until the vegetables are tender.
7. Return to the soup and add the cleaned pipis. Simmer gently for 3-5 minutes or until the shells open.
8. Remove any unopened shells and discard. The soup is ready when the pipis have opened and released their juices into the broth.
9. Serve the pipi aljotta hot with the coconut saltbush damper.

Note

Pipis are small surf clams commonly found along Australian beaches and also sold by some fishmongers. If unavailable, substitute with vongole or small clams from a fishmonger.

See this recipe in Taste of The Tropics season 2 episode 1, Foodie Friends, on SBS Food and SBS on Demand from 30 April. See season 1 at SBS On Demand now.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.