Aljotta

Aljotta is a traditional Maltese fish soup that is popularly consumed in Malta. It is known for its rich and aromatic flavors, which are derived from a variety of ingredients including fish, rice, garlic, and herbs.

Ingredients

The primary ingredient in Aljotta is fish, typically a white fish such as rockfish or snapper. The fish is simmered in a broth made from water, onion, garlic, tomatoes, and rice. The soup is seasoned with a variety of herbs such as mint, parsley, and marjoram, which give it its distinctive flavor. Some variations of the recipe may also include lemon juice for a tangy flavor.

Preparation

The preparation of Aljotta involves several steps. First, the fish is cleaned and cut into pieces. The onions and garlic are then sautéed in oil until they become translucent. The tomatoes, herbs, and rice are added to the pot and cooked until the rice is tender. The fish is then added to the pot and simmered until it is cooked through. The soup is typically served hot, often with a slice of lemon and a sprinkle of fresh herbs on top.

Cultural Significance

Aljotta is a staple dish in Maltese cuisine and is often served during the Lent season. It is also a popular dish at Maltese restaurants and is considered a must-try for visitors to the country. The soup is known for its comforting and hearty qualities, making it a favorite among locals and tourists alike.

See Also

• Maltese cuisine
• List of soups
• List of fish dishes