Aljotta
The Quirky Foodster Team
Ingredients
- Mixed white fish (whole or filleted), cleaned — 800 g (1.75 lb)
- Garlic, minced — 6 cloves
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Fresh marjoram, chopped — 1 tbsp (or 1 tsp dried)
- Olive oil — 3 tbsp
- Water or fish stock — 6 cups (1.4 litres / 48 fl oz)
- Short-grain rice or vermicelli (optional) — 1/2 cup (100 g / 3.5 oz)
- Salt and pepper — to taste
- Lemon wedges, to serve
Method
- Heat the olive oil in a large pot and sauté the garlic until fragrant, taking care not to let it burn.
- Add the chopped tomatoes and tomato paste, cooking for 5 minutes until slightly thickened.
- Add the water or stock and bring to a boil.
- Add the fish and marjoram, then reduce to a simmer and cook for 20–25 minutes until the fish is falling apart.
- If a smoother soup is preferred, remove the fish, flake off the flesh discarding bones, strain the broth, then return the flaked fish to the pot.
- If using rice or vermicelli, add it at this stage and simmer for a further 10–12 minutes until tender.
- Season with salt and pepper, and serve hot with lemon wedges.
Introduction: A fragrant Maltese fish soup built on garlic, tomato and fresh marjoram, traditionally made from the day’s catch.
Cultural Background: Aljotta reflects Malta’s deep connection to the sea, using whatever fresh fish is available that day, simmered down into a rich, garlicky broth flavoured distinctly with marjoram, a herb closely associated with Maltese cooking.
Tips: A mix of different fish varieties gives the most flavourful, traditional broth. Fresh marjoram makes a noticeable difference to the final aroma if it can be found.
Variations: Add a splash of white wine to the tomato base for extra depth. Serve with crusty bread instead of rice or vermicelli.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat until warmed through.
Nutrition: Per serving (approx.): 220 kcal, 22 g protein, 8 g fat, 14 g carbohydrate.
FAQs:
Q: What fish is traditionally used?
A: A mix of local Mediterranean white fish, whatever is freshest, is
Q: Is aljotta served smooth or chunky?
A: Both styles exist; some households prefer a strained,
- Mixed white fish (whole or filleted), cleaned — 800 g (1.75 lb)
- Garlic, minced — 6 cloves
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Fresh marjoram, chopped — 1 tbsp (or 1 tsp dried)
- Olive oil — 3 tbsp
- Water or fish stock — 6 cups (1.4 litres / 48 fl oz)
- Short-grain rice or vermicelli (optional) — 1/2 cup (100 g / 3.5 oz)
- Salt and pepper — to taste
- Lemon wedges, to serve
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