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Maltese Fish Soup

By: Louise Felice from Felice in the Kitchen
This image courtesy of

Maltese Fish Soup, originally named Aljotta, is a delectable seafood soup recipe from Malta. Using the whole fish—head and tail included—adds phenomenal flavor. But don't fear it, you can use different kinds of fish to suit your family's taste buds.


  • 800 grams small fish (traditionally rock fish, substitutes include halibut, flounder and snapper) cleaned and cut into 4 pieces
  • 8 cups water (and a fish stock cube if available)
  • pepper & salt
  • 1 medium onion
  • bay leaf
  • 3 cloves of garlic
  • mint, fresh if available
  • 2 tablespoons oil
  • 2 lemons (one for juice one for decoration)
  • 100 grams white rice
  • 6 tomatoes


  1. Chop the onion and garlic and fry in the oil until soft.

  2. Chop tomatoes and add to the onions.

  3. Add the herbs and enough water (with or without fish stock cube) to make the soup

  4. Wait until the mixture boils and then add the fish.

  5. Cook slowly until the fish is cooked.

  6. Take fish from pot with a slotted spoon, allow to cool a bit, and remove head, tail, skin, and bones.

  7. Strain the remaining mixture.

  8. Put the strained liquid back on the stove and add the rice.

  9. Cook until the rice is soft.

  10. Put the fish pieces back.

  11. Add a squeeze of lemon and serve hot with lemon wedges and parsley as garnish.

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