📝 About This Recipe
Transport your senses to the Mediterranean with Aljotta, a soul-warming Maltese fish soup that captures the essence of the island’s coastal heritage. Traditionally enjoyed during Lent, this vibrant broth is defined by its punchy garlic, zesty lemon, and aromatic mint, creating a flavor profile that is simultaneously hearty and refreshing. This recipe uses whole fish to create a deep, gelatinous stock, ensuring every spoonful is packed with authentic maritime character.
🥗 Ingredients
The Fish and Stock
- 1 kg Whole White Fish (Rockfish, sea bream, or snapper; cleaned, scaled, with heads intact)
- 1.5 liters Water (Cold, filtered water)
- 2 pieces Bay Leaves (Dried)
The Aromatic Base
- 3 tablespoons Extra Virgin Olive Oil (High quality for best flavor)
- 1 large Onion (Finely diced)
- 6-8 pieces Garlic Cloves (Minced; Aljotta is famously garlicky)
- 2 tablespoons Tomato Paste (Kunserva) (Maltese tomato paste is preferred)
- 3 medium Fresh Tomatoes (Peeled, seeded, and chopped)
Body and Seasoning
- 100 grams Short-grain Rice (Such as Arborio or a similar variety)
- 1/4 cup Fresh Mint (Finely chopped; essential for authenticity)
- 1/4 cup Fresh Parsley (Finely chopped)
- 1-2 pieces Lemon (Juiced; plus wedges for serving)
- to taste Sea Salt
- to taste Black Pepper (Freshly cracked)
👨🍳 Instructions
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1
Begin by preparing the fish stock. Place the whole cleaned fish (including heads and tails) into a large pot with 1.5 liters of water and the bay leaves.
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2
Bring to a gentle boil, then reduce heat and simmer for 20-25 minutes. Skim off any foam that rises to the surface to ensure a clear broth.
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3
Carefully remove the fish from the pot and set aside on a plate to cool. Strain the liquid through a fine-mesh sieve into a clean bowl, discarding the bay leaves and any solids. Keep the broth warm.
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4
Once the fish is cool enough to handle, pick the meat off the bones, being extremely careful to remove all small bones. Flake the meat into bite-sized pieces and set aside.
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5
In the same large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-6 minutes until translucent and soft.
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6
Add the minced garlic and cook for another 2 minutes. Do not let the garlic brown; you want it fragrant and softened.
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7
Stir in the tomato paste and cook for 1 minute to 'toast' it, then add the chopped fresh tomatoes. Cook for 3-4 minutes until the tomatoes begin to break down.
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8
Pour the strained fish stock back into the pot with the aromatic base. Bring the mixture to a simmer.
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9
Add the rice to the pot. Stir well and simmer for about 12-15 minutes, or until the rice is tender but still has a slight bite.
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10
Stir the flaked fish meat back into the soup. Add the chopped mint and parsley, reserving a little for garnish.
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11
Pour in the lemon juice. Start with the juice of one lemon, taste, and add more if you prefer a sharper tang.
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12
Season generously with sea salt and freshly cracked black pepper. Let it sit for 2 minutes off the heat to allow the flavors to meld.
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13
Ladle the hot soup into deep bowls, ensuring everyone gets a good portion of rice and fish. Garnish with remaining herbs and a final drizzle of olive oil.
💡 Chef's Tips
Always use whole fish with the head on for the stock; the head contains the most gelatin and flavor for a rich broth. Do not skip the fresh mint; it is the signature ingredient that distinguishes Maltese Aljotta from other Mediterranean fish soups. If the soup becomes too thick because the rice absorbed the liquid, add a splash of boiling water to loosen it before serving. Be meticulous when cleaning the fish after boiling; no one likes finding a bone in their soup. For a deeper flavor, you can sauté the fish heads and bones in olive oil before adding the water for the stock.
🍽️ Serving Suggestions
Serve with thick slices of crusty Maltese sourdough bread (Ħobż tal-Malti) rubbed with garlic. Pair with a crisp, chilled Maltese white wine like a Girgentina or a dry Sauvignon Blanc. Offer extra lemon wedges on the side for those who enjoy a high-acid brightness. A small side of olives and capers complements the salty, Mediterranean profile of the dish. Follow the soup with a light green salad dressed in a simple lemon vinaigrette.