🇲🇹 Maltese Recipes

Traditional Mediterranean Cuisine

Aljotta (Maltese Garlic Fish Soup)

Make traditional Maltese aljotta: a light garlic fish soup with fresh fish, tomatoes, rice, lemon, and herbs, ready in about 50 minutes.

Prep: 15 minutes Cook: 35 minutes Servings: 4 people
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Watercolour illustration of garlicky Maltese fish soup with rice, parsley and lemon.
Aljotta is a Maltese fish soup with a garlic-and-tomato base, fresh herbs, and lemon. This version adds a little rice while keeping the soup brothy. Whole small fish give the liquid flavour as they cook; lifting them out and removing the bones before serving makes the finished soup easier to eat. It works as a light lunch or a first course with crusty bread.

Ingredients

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Measures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.

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 about 10-15 minutes, depending on size, until the thickest part reaches 63°C (145°F) and the rice is tender. The flesh should be opaque and separate easily. Avoid vigorous stirring so the fish stays intact.
  5. Debone and finish: Lift the fish onto a plate. Remove the heads, skin, backbone, and small bones, checking the flesh carefully before returning it to the soup. Add the parsley and lemon juice to taste, then adjust salt and pepper. If the rice has absorbed too much liquid, add a little hot water or stock.

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.