Allergens in aljotta: ingredients, variations and how to order safely
By the Menulta editorial team · Facts checked 15 October 2026 · Updated 15 October 2026
The short answer
Aljotta, Malta's garlic-and-tomato fish soup, always contains fish, and some versions add prawns (crustaceans) or mussels and clams (molluscs). It may contain celery from the stock or base, and is often thickened with rice. It is usually served with bread (gluten). Some recipes thicken it with egg. Garlic, tomato, marjoram and lemon are not EU allergens.
What aljotta is
Aljotta is a light Maltese soup made from fish heads, bones and pieces simmered with garlic, onion, tomato, herbs such as marjoram and mint, and rice, finished with lemon. It is traditionally a way of using the whole fish and is popular in seaside restaurants and during Lent.
Traditional aljotta ingredients and their allergens
| Ingredient | Allergen | Note |
|---|---|---|
| Fish (heads, bones, fillets) | Fish | Often several local species |
| Prawns, mussels or clams | Crustaceans, molluscs | In some versions |
| Rice | None | Thickens the soup |
| Garlic, onion, tomato | None | |
| Celery or stock | Celery | Depends on recipe |
| Egg (some recipes) | Egg | Used to enrich or thicken |
| Bread served alongside | Gluten | Maltese bread |
Variations that change the allergens
Restaurant aljotta varies widely. Some keep to fish only, some add shellfish for richness, some use fish stock cubes that may contain celery, wheat or milk. A few add a beaten egg at the end. Lent versions are often simpler.
Restaurant and bought-in versions
Because aljotta is made in large pots from a mix of fish, it cannot be adapted for one guest. Ask which seafood it contains, whether the stock is homemade or from a cube, and whether egg is added.
Aljotta is often listed on menus only by its Maltese name, or simply as 'fish soup'. Tourists with seafood allergies may not realise it can contain shellfish as well as fish, so restaurants should list every type of seafood in the allergen information, in the guest's language, and update it when the day's recipe changes with the catch.
Aljotta allergen by allergen
| Allergy | What to know |
|---|---|
| Fish | Not suitable. |
| Crustaceans, molluscs | Ask: some versions contain prawns or mussels. |
| Celery | Possible in the base or stock. |
| Egg | Present in some recipes. |
| Gluten / coeliac | The soup may be gluten-free if no stock cube with wheat is used; bread served alongside is not. |
Ordering it with an allergy
Ask which fish and seafood are in today's aljotta, whether a stock cube is used, and whether egg is added. Guests with shellfish allergies should confirm whether prawns or mussels are included, even if the menu says 'fish soup'.
Sources
This guide is general information, not medical or legal advice. Guests with an allergy should follow their doctor's advice. Operators should confirm their own setup with their food safety adviser or local authority.