Ecomely

Language

Aljotta: photo of the dish
Illustrative photo: Benreis — CC BY-SA 4.0, Wikimedia Commons
Soups

Aljotta

Aljotta is Malta's traditional fish soup, flavoured with tomato, garlic and fennel. It is often served with Maltese bread and cheese, and is enjoyed as a family meal on Sundays.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Bouillon

Spices & seasoning

Optional extras

On the side

Instructions

  1. Clean the fish, scale it and cut it into pieces, keeping the heads and bones for the stock.
  2. Heat the oil in a large casserole and fry the sliced onion and the halved garlic bulb for 5 minutes.
  3. Add the tomato paste, chopped tomatoes, celery and bones, then fry for 3 minutes, stirring.
  4. Pour in the water, add the bay leaf, fennel, peppercorns and vinegar, then simmer for 25 minutes.
  5. Pass the stock through a sieve, pressing hard on the vegetables and bones.
  6. Bring the stock back to a simmer and poach the firmer pieces of fish for 8 minutes, then the more delicate ones for 4 minutes.
  7. Adjust the seasoning with salt and pepper, and add chilli if you like it spicy.
  8. Serve piping hot, sprinkled with parsley, with slices of toasted Maltese bread.

Variations and tips

Aljotta with rice. Add 100 g of round-grain rice to the stock before the fish and let it cook for 15 minutes.

Using what's available here. Replace the rockfish and weever with whiting and monkfish, which are easier to find in supermarkets.

More ideas

Stuffat tal-qarnit (octopus stew)1 h 55 · 4 serv. · budget-friendlyBrungiel tal-Ħut (aubergine and fish bake)1 h 10 · 4 serv.Ftira għawdxija (ftira)55 min · 4 serv.Pastizz50 min · 4 serv.Imqaret40 min · 4 serv. · budget-friendlyMaltese bread1 h 05 · 6 serv. · budget-friendlyStuffat tal-fenek (ragoût de lapin maltais)2 h 20 · 4 serv.Fenkata (Maltese rabbit feast)1 h 55 · 4 serv.

Original Ecomely recipe.