Aljotta

Aljotta is Malta's fish soup: a clear-to-light broth built on fish, plenty of garlic, tomato and fresh herbs. Visit Malta describes it simply as a delicious garlicky fish soup. It is a thrifty dish at heart, made from whatever the boats bring in, and Visit Malta notes that you will find it when fish is in abundance. Many cooks add a handful of rice to give the soup more body, and a squeeze of lemon at the table is common.

Official tourism pages describe it in different seasons. Visit Gozo's Local Delicacies page places aljotta on winter nights, while its culinary journey article calls it a summer favourite in Gozitan households and a regular on seaside restaurant menus. Ask what fish is available rather than relying on a single season.

Where to try it

• At seafront restaurants in Marsaxlokk, close to the fishing boats and the Sunday fish market.
• Along the harbour in St Paul's Bay and around the bays of Gozo.
• As a starter before a grilled fish main at traditional Maltese restaurants.

Aljotta is light enough to start a meal and gentle on the palate, with garlic rather than chilli doing the work. It makes a good lunch after a morning by the water at St Peter's Pool near Marsaxlokk. If you are curious about the fish that go into it, ask what came in that day; menus often change with the catch.