Aljotta is a light, garlicky Maltese fish soup traditionally made with small whole fish. This brothy soup is bright with lemon, fragrant with garlic and fresh herbs, and slightly thickened with rice. Popular during Lent and on traditional fish days, aljotta showcases Malta’s fishing heritage and Mediterranean flavours.

Ingredients

• 600-800g whole small fish (e.g. red snapper, sea bream, or mixed white fish), cleaned
• 3 tbsp olive oil
• 4 cloves garlic, finely sliced
• 1 medium onion (150g), finely chopped
• 2 medium tomatoes (300g), grated or finely chopped
• 100g short-grain rice
• 1.2 litres fish stock or water
• Juice of 1 lemon
• Small handful fresh parsley, chopped
• Salt and black pepper to taste
• Optional: pinch of dried marjoram or mint (some traditional versions include this)

Instructions

1. Start the base: Heat olive oil in a large pot over medium heat. Add onion and cook for 4-5 minutes until soft and translucent. Add garlic and cook gently for about 1 minute - do not let it brown or it will become bitter.

2. Add tomatoes: Stir in the grated or finely chopped tomatoes and cook for 5-7 minutes until they break down and the mixture thickens slightly.

3. Add stock and rice: Pour in the fish stock (or water). Bring to a gentle boil. Add the rice and simmer for 10 minutes, stirring occasionally.

4. Add fish: Place the whole fish carefully into the soup. Simmer gently for 10-15 minutes until the fish is cooked through and the rice is tender. Do not stir too much or the fish will break apart.

5. Finish: Add the lemon juice and chopped parsley. Adjust seasoning with salt and pepper. Some people prefer to remove the fish, carefully debone it, and return the flakes to the soup. Others serve the fish whole in individual bowls.

Serving Suggestions

• Serve with crusty Maltese bread (ħobż tal-Malti) for dipping
• Provide extra lemon wedges on the side for squeezing
• Drizzle with good quality olive oil just before serving
• Perfect as a light lunch or starter
• Traditionally served on Fridays during Lent
• Excellent as part of a seafood feast

Traditional Notes & Tips

• The name “aljotta” comes from the heavy use of garlic - “allium” is the Latin word for garlic
• Traditionally made with small rock fish caught locally for deeper, more authentic flavour
• The soup should be brothy and light - not thick like chowder or bisque
• Ask your fishmonger to clean and scale the fish for you
• Some families use fish heads for extra flavour, then strain them out
• The rice should be visible but not overly starchy - rinse it first if you prefer a clearer broth
• Fresh fish is essential - frozen won’t give the same delicate flavour
• Marjoram or dried mint adds a subtle herbaceous note that some families swear by
• Don’t skip the lemon - it brightens the entire dish
• The garlic should be sliced, not minced, for a gentler flavour
• Leftovers taste excellent the next day, though the rice will absorb more liquid
• Can be made with fish fillets instead of whole fish for easier eating