Aljotta in Malta 2025
Cook Aljotta by adding the whole fish from head to tail, in order to create an unforgettable flavour for the soup
Best time: March–April
Aljotta is a Maltese fish soup, which is cooked with an abundance of fish. It is considered to be traditional in Maltese rustic cuisine and is very popular during Lent. Usually, it is prepared with fresh tomatoes, olive oil, local white wine, lemon, onions, and of course many types of fresh fish.
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