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Fish

Aljotta with bread

Aljotta is a Maltese fish soup made with garlic and tomato, prepared here for 4 people in 50 minutes, at an easy skill level, for about €3.60 per serving. The key to getting it right is letting the garlic melt into the oil and cooking the fish gently, so it stays tender and the broth stays clear.

Tonight we're crossing the Mediterranean to Malta, with aljotta, a garlicky tomato fish soup with rice to keep you full.

Aljotta with bread
Total time
50 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Aljotta lives up to its name, it all comes down to garlic melting into olive oil and flavoring the tomato broth. The white fish breaks into tender flakes in the soup, rice gives it some body, and mint with marjoram add a freshness that sets it apart from more classic fish soups. A squeeze of lemon at the end wakes everything up.

This is a fall or winter dinner, the kind that warms you up without weighing you down. Simple enough for a weeknight, it also works for a quiet Sunday dinner, with grilled crusty bread for dipping into the broth. Mon Chou is here for recipes like this one, a change from the everyday without any real extra effort.

The ingredients

4 people

Fish counter

  • White fish, cut into chunks (cod, pollock or hake) 800 g

Fruits and vegetables

  • Tomatoes 3
  • Onion 1
  • Garlic 6 cloves
  • Fresh mint 6 sprigs
  • Fresh marjoram (or oregano) 4 sprigs
  • Lemon 1

Pantry

  • Riceoften in the pantry 120 g
  • Tomato pasteoften in the pantry 2 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Crusty bread 8 slices

Allergens Fish, Gluten

The step by step recipe

  1. Chop the onion and garlic, dice the tomatoes.

    Peel the tomatoes by dipping them in boiling water for 30 seconds if you want a smoother soup.

  2. Sauté the onion and garlic in olive oil, add the tomato paste then the diced tomatoes. 8 min

    Let the tomato paste cook for a minute before adding liquid, it loses its sharpness.

  3. Pour in 1.5 liters of water, add the fish and half the herbs, season with salt and pepper, then let it simmer gently. 15 min

    Keep it at a bare simmer, fast boiling clouds the soup.

  4. Remove the fish, then cook the rice in the broth. 12 min

    Keep the fish warm under a lid while the rice cooks.

  5. Put the fish back in, add the remaining chopped herbs and a squeeze of lemon, and serve with the bread.

    Flake the fish into the bowls, it soaks up the broth.

Our tips to get it right

  • Pick the freshest fish you can find, aljotta has almost nothing else to hide behind flavor wise.
  • Don't let the soup boil once the fish goes in, a gentle simmer is all it takes to keep it tender.
  • Taste the broth before serving and adjust salt only at the end, the fish and tomato paste already season the soup a bit.

The variations

  • Swap the cod for monkfish or whiting depending on what looks best at the fish counter that day.
  • For a fish free version, replace the fish with chickpeas and use vegetable broth instead, the rice and garlic still do the work.
  • To save time, use pre cooked rice and cut the broth simmering time to 10 minutes, the soup will be slightly less flavorful but ready in 35 minutes.

What to serve it with

  • Grilled crusty bread for dipping
  • A drizzle of raw olive oil on top
  • A simple green salad afterward

Storage

Aljotta keeps for 2 days in the fridge in a sealed container, the fish doesn't hold up much longer than that. It doesn't freeze well since the fish turns stringy once thawed. Reheat gently over low heat without letting it boil, so the fish doesn't toughen.

Questions about this dish

Can you make aljotta ahead of time?

You can make the tomato and garlic broth the day before and keep it in the fridge. Add the fish and rice only when you're ready to serve, so they stay perfectly cooked and tender.

What fish works if I can't find cod?

Haddock, hake or monkfish all work just as well, the key is a firm white fish that holds together during cooking. Avoid thin, delicate fish that would fall apart in the broth.

Why mash the garlic with salt instead of just chopping it?

Mashed with a bit of salt, garlic melts completely into the hot oil instead of staying in small pieces. This spreads its flavor through the whole soup more gently and evenly.

Can I use dried marjoram instead of fresh?

Yes, use about one teaspoon of dried marjoram in place of the 4 fresh sprigs. Add it a bit earlier in the cooking so it has time to flavor the broth.

How long does it take to make an aljotta with bread?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an aljotta with bread?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an aljotta with bread cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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