Legendary Dishes | Aljotta (fish soup)


Alijotta dervied its popularity during Lent and is now popular all year round. The recipe varies from place to place. Traditionally made with grouper or rock fish, flounder, halibut and red snapper are now among the choice of fish.

  • 1.5 litres fish stock
  • 1.5 kg – 1 kg whole fish
  • 350 g tomatoes, chopped
  • 100 g onion, chopped
  • 100 g rice
  • 3 garlic cloves, chopped
  • 30 ml olive oil
  • 1 lemon, juice 
  • 2 tbsp parsley, chopped
  • 1 tbsp marjoram, fresh / dried
  • 1 tbsp mint, fresh
  • 1 bay leaf
  • Black pepper, pinch
  • Salt, pinch

In a large pot fry onion and garlic in oil until soft. Add the tomatoes, herbs, seasonings and stock. Bring to the boil, then add the fish and reduce heat to a simmer. Continue until the fish begins to fall apart and the flesh is cooked. Carefully lift the fish out of the pot onto a large plate. When the fish has cooled, remove the meat. Strain the liquid in the pot into a new pot, add the rice. When the rice is ready, add the fish. Heat and serve hot with lemon juice and parsley.