Entree: Malta – Aljotta (Traditional Maltese garlicky tomato and fish soup with herbs and rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped (about 8 oz (225 g)) or 1 can (14 oz (400 g)) diced tomatoes, drained
- 1/4 cup (50 g) long-grain rice, rinsed
- 6 cups (1.4 L) fish stock or water with fish bouillon
- 1 lb (454 g) firm white fish (e.g., grouper, cod, sea bream), cut into 1–2 in (2.5–5 cm) pieces
- 1 bay leaf
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) crushed red pepper flakes (optional)
- 1/2 cup (15 g) fresh flat-leaf parsley, chopped
- 2 tbsp (30 ml) lemon juice, or to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp (30 ml) chopped fresh mint or basil (optional, for garnish)

Show original ingredient measurements

- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped (about 8 oz / 225 g) or 1 can (14 oz / 400 g) diced tomatoes, drained
- 1/4 cup (50 g) long-grain rice, rinsed
- 6 cups (1.4 L) fish stock or water with fish bouillon
- 1 lb (454 g) firm white fish (e.g., grouper, cod, sea bream), cut into 1–2 in (2.5–5 cm) pieces
- 1 bay leaf
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) crushed red pepper flakes (optional)
- 1/2 cup (15 g) fresh flat-leaf parsley, chopped
- 2 tbsp (30 ml) lemon juice, or to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp (30 ml) chopped fresh mint or basil (optional, for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5–7 minutes. Add the minced garlic and cook 1 minute until fragrant.
2. Stir in the chopped tomatoes and cook 3–4 minutes until they begin to break down. Add the rice, bay leaf, paprika, and red pepper flakes if using; stir to coat.
3. Pour in the fish stock, bring to a gentle boil, then reduce heat to a simmer. Cover and cook until the rice is nearly tender, about 12–15 minutes.
4. Add the fish pieces to the simmering soup, gently nestling them into the broth. Cook uncovered until the fish is opaque and cooked through, about 6–8 minutes depending on thickness.
5. Remove from heat. Stir in the chopped parsley, lemon juice, and season with salt and pepper to taste. Discard the bay leaf.
6. Ladle into bowls and garnish with chopped mint or basil if desired. Serve hot with crusty bread.