Maltese Aljotta Fish Soup

A classic Maltese fish soup built on a tomato and garlic base, brightened with lemon and a hint of chili. Simple, rustic, and ready in under an hour.

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Servings 4

Prep Time 10

Total Time 40

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.

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.

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.