Aljotta

Aljotta is a traditional Maltese soup that is particularly popular during Lent, when meat consumption is restricted. This soup's main component is fish, including the head and tail, and it's commonly made using little fish like rockfish. The fish is cooked with fried onions, garlic, water, tomatoes, and herbs like mint and bay leaves. After that, the soup is drained and rice is added until it is entirely cooked. All that's left to do now is add some parsley and a squeeze of lemon to the soup, and aljotta is ready to eat.

Aljotta is a dish that may be served as an appetizer or a main entrée. Chefs and home cooks in Malta prepare it in huge portions to feed large families or for social occasions. It's a simple yet tasty dish that's still the most popular fish soup among Maltese people. Rockfish is traditionally utilized in the most popular dishes. The whole rockfish is cooked in its own fluids to enhance the taste. The head and tail of the fish add a deeper, more delicious flavor to the soup.