Garlic Fish Soup (Aljotta)
This traditional broth has a delicate consistency but packs a punch, concentrating some of Malta’s most loved flavours: fish, tomatoes and garlic (and also including a small amount of rice). The name ‘aljotta’ comes from ‘aglio’, the Italian word for garlic, so don’t be scared to go heavy with it! No actual fish should be served in the broth – it is in the soup purely to flavour it. I’ve met fishermen on the shore presenting a bucket of small fish as the day’s catch, saying ‘It’s okay, I can make aljotta!’ Any fresh fish can be used, but especially ‘cheap’ fish and fish heads. Because the soup is strained, you don’t even need to scale the fish. Plenty of fresh mint and marjoram or parsley are essential.
Ingredients 12
500 g ripe tomatoes, grated
1 onion, large, finely chopped
3 tbsp extra virgin olive oil
6 garlic cloves, finely sliced
2 tbsp tomato purée, concentrated
6 fish, small, cleaned
3 tbsp fresh mint, chopped
3 tbsp marjoram, fresh, chopped
1 l water
salt and pepper
75 g short-grain rice
1⁄2 lemon juice, plus wedges to serve
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Method 6
Score the on their bases and grate with a box grater.
Fry the in the in a large saucepan. When translucent, add the and continue to fry until golden.
Add the , , and half of the herbs. Stir for a minute, then add the and some salt and pepper. Simmer for 30 minutes with the lid on.
Pass the through a mouli (food mill) into a clean saucepan, pressing until only skin and dry bones remain. Alternatively, press through a fine sieve with a large spoon.
Bring the broth back to the boil. Add the , stir well, and cook until the rice is tender. Remove the soup from the heat and add the remaining and .
Serve with more wedges and lots of crusty bread.
Simon Bajada's tips
Any fresh fish can be used, but especially ‘cheap’ fish and fish heads.
Because the soup is strained, you don’t even need to scale the fish.
