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12 gozotoday | FRIDAY • 20 SEPTEMBER 2024 FOOD The Shrine of Our Lady of Ta' Pinu, with origins shrouded in mystery, first appears in historical records when Bishop Domenico Cubelles noted its reconstruction and ownership by the noble Gentile family. The shrine gained fame in 1883 when Karmela Grima reported hearing the Virgin Mary's voice, leading to her miraculous recovery and increased pilgrimages. Bishop Pietru Pace confirmed the heavenly origin of these events, prompting the construction of a new Romanesque church in 1920, completed in 1932 and elevated to Minor Basilica by Pope Pius XI in 1935. Did you know? JSL Properties is a property development company focusing on delivering high-quality property projects in Gozo, ensuring exceptional craftsmanship and attention to detail. We are committed to providing affordable and stylish living solutions that cater to diverse needs and preferences. +356 99486960 Ingredients • 500g small fish like sprats, sardines, bogue (boops), gutted but left whole • 1 onion, finely chopped • 6 garlic cloves, finely chopped • 4 tomatoes, de-seeded & chopped • 2 tablespoons tomato paste • 1 tablespoon dried mint • ½ teaspoon dried marjoram • 100ml dry sherry or dry white wine • 2 fish stock pots or stock cubes • 1.5 litres boiling water • Salt & pepper • 2 tablespoons vegetable oil • Lemon wedges, to serve Method Heat the oil and cook the onion and garlic, covered and on low heat, until golden brown, about 5-10 minutes. Then, add the tomatoes, fish, mint, marjoram, salt, and pepper, stirring slowly to avoid breaking the fish, and cook for about 5 minutes, stirring occasionally. Next, pour in the sherry or wine, stir, and cook until the liquid evaporates. Dissolve the stock pots or cubes in about half a litre of boiling water in a measuring jug, then add this to the fish along with an additional litre of boiling water. Stir carefully, add the tomato paste, and stir again. Bring everything to a boil and simmer on low to medium heat for about 30 minutes. If you prefer not to eat the small fish bones, strain the soup through a fine sieve before serving. Serve hot with lemon wedges. Collect the juice that is left in a pot and thicken to have a nice creamy gravy. Aljotta – Traditional Fish Soup