A light, fragrant Maltese fish broth perfumed with garlic, tomatoes, and fresh marjoram, served with crusty bread and a squeeze of lemon.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: lemon wedge, fresh marjoram, olive oil
Accompaniments: Maltese bread
Instructions
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1
Heat olive oil, sauté onion and garlic until soft and fragrant.
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2
Add tomatoes and tomato paste, cook 5 min.
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3
Pour in fish stock, add marjoram. Bring to a boil, then simmer 15 min.
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4
Add fish cubes and rice if using. Cook 8-10 min until fish is just flaked.
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5
Season with lemon juice, salt, and pepper.
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6
Serve hot with crusty bread and extra lemon wedges.
Did You Know?
Aljotta is the traditional Good Friday meal in Malta, when the islands observe a strict fast from meat.
Chef's Notes
Equipment Tips
- large pot
- ladle
- fine sieve
Garnishing
lemon wedge, fresh marjoram, olive oil
Accompaniments
Maltese bread
The Story Behind Aljotta
Aljotta's name likely derives from the Italian agliata (garlic sauce) or the Spanish ajo (garlic). This garlic-rich fish soup has been a staple of Maltese fishermen for centuries, using whatever the day's catch brought in. Its association with Lent made it a cornerstone of Maltese religious food culture.
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