Alan Davidson

Stuffat Tal-Fekruna

Maltese Turtle Stew

Preparation info

  • Serves

    Six

    • Difficulty

      Medium

Appears in

#92Mediterranean Seafood

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

Few readers will have the opportunity to try this fruity dish; but for the benefit of these few here is the recipe, based on that of Marie’ Vella.

Ingredients

  • 1 kg (2¼ lb) fresh sea turtle
  • 2 onions, chopped

Method

Scald the turtle meat, remove the skin and cut it into small pieces.

Heat the olive oil and fry the onions in it lightly until they turn translucent. Add the tomato purée (diluted with 225 ml (8 fl oz