Countless Mediterranean countries have their own fish stews and soups, but there are few more special to me than aljotta. This simple fish soup from the small island nation of Malta is about as easy as it gets while still being deeply flavourful and satisfying.
Tender fish is simmered in a lightly acidic, tomatoey broth that’s full of garlic, lemon and a splash of white wine. It’s ready to eat in under an hour and, I promise you, it’s a soup that you’ll want to make again and again.
How to Make Aljotta Fish Soup
Fundamentally, this recipe isn’t all that different from my Sicilian fish stew (Malta and Sicily are neighbours, after all), however, it’s a lot simpler and really lets the ingredients themselves sing.
To begin, all you need to do is add a bit of olive oil to a saucepan. To the oil, also add in a touch of red chili flakes (I don’t call for many in the recipe, but I like the subtle addition of heat they lend) and some roughly chopped anchovy fillets.
The final ingredient adds saltiness along with a savoury, umami quality that makes the finished soup absolutely delicious.
Set the pan over medium heat and let the oil gently heat up. Stir occasionally and allow the anchovies to dissolve and break down. Once the oil is shimmering and everything is sizzling, add a diced onion and a generous pinch of salt.
Cook the onion until it’s softened and translucent, about 5-7 minutes. Then, add in plenty of minced garlic along with a squeeze of tomato paste and some fresh lemon zest. Cook this until everything is very fragrant – only about 30 seconds longer.
Now, add in some diced tomatoes along with another generous pinch of salt. Cook these down until they’ve released a good portion of their moisture and they reach a jammy consistency. This generally takes about 5 minutes.
Then, deglaze the pan with a bit of dry white wine. Cook this until the wine has reduced and the strong alcohol has gone away, a further minute or two.
Next, pour over some cool water and bring everything up to a gentle simmer. Reduce the heat and allow to simmer for about 10 minutes, just for the flavours to come together. After that, you can go ahead and add in your fish.
I developed this recipe using firm white fish fillets, but you can use whatever mix of fish or seafood you’d like, just make sure that you adjust the cook times accordingly. Once you’ve added your fish, simmer it in the soup just until it’s cooked through.
Then, remove the soup from the heat and stir in some fresh lemon juice. Give the soup a taste and adjust for seasoning, adding more salt and some pepper if necessary. Then, all you need to do is serve!
Maltese Aljotta Fish Soup
Ingredients
- 3 tbsp extra virgin olive oil
- 2 anchovy fillets roughly chopped
- ¼ tsp chili flakes
- 1 yellow onion diced
- 5 g (½ tsp) salt divided, (see note 1)
- 6 cloves garlic minced
- 1 tbsp tomato paste
- 2 tsp lemon zest
- 3 Roma tomatoes diced
- 60 ml (¼ cup) dry white wine
- 500 g (1 lb) firm white fish cut into bite-sized pieces (see note 2)
- 1 tbsp lemon juice
Instructions
- Add the olive oil, anchovies and chili flakes to a large saucepan and set over medium heat. Stirring occasionally, allow the oil to heat until shimmering and for the anchovies to begin to dissolve.
- Add the onion along with half of the salt. Cook, stirring every so often, until the onion has softened and turned translucent, about 5-7 minutes. Add the garlic, tomato paste and lemon zest and cook until fragrant, just another 30 seconds.
- Add the tomatoes and the rest of the salt. Cook until the tomatoes begin to break down, release their moisture, and take on a jammy texture, about 5 minutes. Pour over the wine and cook until the alcoholic smell has dissipated, about 1-2 minutes.
- Pour over 1 litre (4 cups) of water and bring to a simmer. Reduce the heat to low and allow to simmer for 10 minutes. Add the fish and simmer until completely cooked through, 5-10 minutes, depending on the type and size of the fish. Off heat, stir in the lemon juice and season with salt and pepper to taste. Serve.
Notes
- For best results, measure salt by weight, as different salts vary in crystal size and density.
- You can use a single, firm white fish or a mixture of seafood, including prawns, mussels, calamari or clams. Just note that cook time may vary.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This Maltese fish soup is so simple to make and so deliciously satisfying. It’s a great way to celebrate fresh seafood!
Do you want to make aljotta? Have any questions about this recipe? Let me know in the comments!
