Aljotta (Maltese Garlic Fish Soup)

Ingredient Guide

• Whole small fish: Ask the fishmonger to scale, gut, and clean them. Sea bream, snapper, or a suitable mixture of white fish work with the method above.
• Garlic and onion: Cook gently before adding tomatoes. Browned or scorched garlic can overpower the broth.
• Rice: Short-grain rice gives a little body. Keep checking it as varieties differ in cooking time.
• Fish stock or water: Water keeps things simple when using whole fish; an unsalted or lightly salted stock lets you control seasoning.
• Lemon and herbs: Add near the end. Start with some of the lemon juice and taste before adding the rest.

Ingredient Substitutions Outside Malta

Use locally available white fish suitable for soup rather than searching for a particular Maltese catch. Frozen fish is an option: thaw it in the fridge and drain before cooking.

Boneless fillets make serving easier, but weigh differently from whole fish because there are no heads or bones. Use portions appropriate for four people and add them closer to the end; thin fillets may cook much faster than the whole fish in the recipe. Fish stock helps replace flavour otherwise supplied by the bones.

Tips for a Light Fish Soup

• Keep the soup at a gentle simmer after adding the fish. Lift with a slotted spoon rather than breaking it up in the pot.
• If small bones escape into the soup, carefully strain the liquid before serving and check the solids separately.
• Add water or stock if the rice makes the soup too thick. A bowl of Aljotta should still have plenty of broth.
• For cooking ahead, consider preparing the tomato base first and cooking the rice and fish when you are ready to eat.

The fish temperature in the method follows FoodSafety.gov's cooking guidance.

How to Serve Aljotta

Serve with lemon wedges and Ħobż Malti. For another way to cook fish, try Lampuki Moqlija or Torta tal-Lampuki. Explore our seafood collection for a fuller menu.

Storage and Reheating

Because this soup contains rice, cool it quickly, ideally within an hour, and refrigerate. Use within 24 hours and reheat once until steaming throughout. See the FSA's rice guidance.

Use small containers for cooling. The rice will absorb more broth overnight, so add water when reheating. The fish is more delicate after a second heating; stir gently.

Frequently Asked Questions

Does Aljotta need cream?

No. This version gets its body from fish, tomatoes, and a little rice. Cream would change the light, lemony style of the soup.

Can I leave out the rice?

Yes. Simmer the tomato and stock base, then cook the fish in it. The soup will be thinner and the cooking sequence will be shorter.

Can I use extra garlic?

Yes, to taste. Cook it gently at the start rather than letting it brown, and check the final balance with lemon and salt before serving.

Recipe adapted from Maltese Recipes.