• 2 Onions - chopped
  • 8 garlic cloves
  • 3 large ripe tomatoes (peeled and Chopped)
  • 1 large spoon tomato paste kunserva
  • Olive Oil
  • 100 ml white wine
  • 6 small Fish (you can use heads and tails of bigger fish)
  • 1 lemon
  • Cup of rice - Optional
  • Fresh mint
  • Majoram (merqtux)
  • Salt


Slowly fry the chopped onions in oil.

Add the garlic, the mint, the marjoram, the tomatoes and the tomato paste.

Cook slowly for about 5 - 10 minutes

Add the fish, the wine and the water (with some salt added) and cook for 30 minutes.

Towards the end of the cooking time you can add the rice.

The aljotta is not meant to have a thick or heavy consistency but should look more like a fish broth.

Difficulty: Easy

Over the years i have tried many variants of this recipe – different types of fish can be used and I have tasted some with shellfish with vongole added. Rice is sometimes added to turn this dish into a full meal.