Maltese · Malta · dinner

Aljotta (Maltese Fish Soup with Rice)

aljotta

Aljotta is Malta's great fish soup — a brothy, garlicky, tomato-scented bowl with rice cooked right into it, finished with lemon. It's the kind of dish Maltese fishermen made from the catch that didn't sell, which means it's honest, deeply flavored, and far more satisfying than its humble origins suggest. Think of it as a Mediterranean peasant cousin to bouillabaisse, without the fuss.

• olive oil

  1/4 cup

  60 ml

• garlic cloves, minced (yes, this many — it's the soul of the dish)

  8 cloves

  40 g

• medium yellow onion, finely chopped

  1 medium (about 1 cup chopped)

  150 g

• canned whole peeled tomatoes, crushed by hand

  1 can (14.5 oz)

  410 g

• tomato paste

  2 tbsp

  30 g

• dry white wine

  1/2 cup

  120 ml

• fish stock or clam juice

  6 cups

  1.4 L

• water

  1 cup

  240 ml

• bay leaves

  2 leaves

  1 g

• fresh marjoram leaves (or dried marjoram)

  1 tbsp fresh, or 1 tsp dried

  3 g fresh, or 1 g dried

• brine-cured capers, rinsed

  2 tbsp

  18 g

  Substitution · quality note

  Original: Maltese capers (zalzett tal-kappar). Maltese capers are famously large and intensely briny — if you can find them at a specialty deli or online, use them. Standard brine-cured capers from any grocery work well; just don't use the vinegar-packed kind.

• mixed firm white fish fillets (such as cod, haddock, or tilapia), cut into 2-inch chunks

  1 1/2 lbs

  680 g

• short-grain white rice (such as Arborio or regular short-grain)

  1/2 cup

  100 g

• fresh lemon juice

  3 tbsp (about 1 large lemon)

  45 ml

• lemon zest

  1 tsp

  2 g

• fresh flat-leaf parsley, roughly chopped

  1/2 cup loosely packed

  20 g

• sea salt

  1 1/2 tsp, plus more to taste

  9 g

• black pepper, freshly ground

  1/2 tsp

  1 g

1. 01

   8 min

   Warm the olive oil in a large, heavy pot (a Dutch oven is ideal) over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent — about 7 minutes. Don't rush this; a properly softened onion gives the broth its body.

2. 02

   3 min

   Add the minced garlic and cook, stirring constantly, for 2 minutes until fragrant. The garlic should be golden and soft, not brown. Stir in the tomato paste and cook for another minute, pressing it against the bottom of the pot so it darkens slightly — this deepens the flavor.

3. 03

   5 min

   Pour in the white wine and let it bubble for 2 minutes, scraping up anything stuck to the bottom of the pot. Add the crushed canned tomatoes, fish stock, water, bay leaves, marjoram, capers, salt, and pepper. Stir to combine and bring to a gentle boil.

4. 04

   15 min

   Once boiling, reduce the heat to a steady simmer. Add the rice, stir once, and cook uncovered for 15 minutes, stirring occasionally so the rice doesn't stick. The rice will absorb liquid and thicken the broth — that's exactly what you want.

5. 05

   10 min

   Gently nestle the fish chunks into the simmering broth. They should be mostly submerged. Cook for 8 to 10 minutes, until the fish is just opaque and flakes easily when pressed with a spoon. Don't stir vigorously once the fish is in — you want pieces, not mush.

6. 06

   2 min

   Remove and discard the bay leaves. Stir in the lemon juice and lemon zest. Taste the broth and adjust salt — aljotta should taste bright and garlicky with a clean lemon finish. If it tastes flat, it needs more lemon or salt.

7. 07

   2 min

   Ladle into deep bowls, making sure everyone gets a good amount of fish and rice. Scatter the fresh parsley generously over each bowl. Serve immediately with crusty bread for soaking up the broth — in Malta, this would be hobż (a round Maltese loaf), but any good crusty bread does the job.

Reheating · Fish dries quickly when reheated. Use low heat with moisture, or serve cold over salad.

Source: foodkeeper