Aljotta (Traditional Maltese Fish Soup)
Aljotta is a fragrant fish soup that’s deeply rooted in Maltese coastal tradition. Made with simple ingredients like white fish, garlic, tomato, rice, and lemon, it’s light yet comforting — often served with crusty bread and a squeeze of lemon. Inspired by Mediterranean flavors and fisherman’s fare, Aljotta is the perfect blend of rustic and refined.
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Servings: 4 servings
Calories: 233kcal
Equipment
- Large pot or soup pan
- Cutting board
- Sharp knife
- Optional: fine strainer (if removing fish bones)
Ingredients
- 500 g white fish like sea bream, seabass, or grouper – fillets or whole, cleaned
- 30 g olive oil about 2 tbsp
- 100 g onion finely chopped
- 10 g garlic about 2–3 cloves, minced
- 30 g tomato paste
- 80 g uncooked rice
- 20 g lemon juice about 1 tbsp
- 1.5 L water or fish stock
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion until translucent.
- Add garlic and tomato paste; stir for 1–2 minutes to develop flavor.
- Pour in water or stock, then add bay leaf and bring to a gentle simmer.
- Add the fish (whole or fillets). If using whole fish, simmer for 10–15 minutes, then remove and debone. Return the flesh to the soup.
- Add the rice and cook uncovered until tender (about 12–15 minutes).
- Season with salt, pepper, and lemon juice to taste.
- Garnish with chopped parsley and serve hot with crusty Maltese bread.
Notes
Traditionally made with whole fish heads and bones — strain if needed.
Can be adapted with shellfish, prawns, or even fish stock cubes for convenience.
Squeeze more lemon before serving for extra brightness.
Nutrition
Calories: 233kcal | Carbohydrates: 10.4g | Protein: 26.9g | Fat: 9.5g