Maltese fish soup

Maltese cuisine has a strong Mediterranean influence, drawing particular inspiration from the nearby island of Sicily. This tasty fish soup is a local favourite.

  • 45 min
Maltese fish soup


  • 700 g small white sea fish
  • several leaves fresh mint
  • fresh marjoram
  • 1 lemon
  • 1 tbsp Vegeta All-Purpose Seasoning
  • 5 tbsp extra virgin olive oil
  • 200 g onion
  • 50 g rice
  • 4 cloves garlic
  • 250 g chopped tomatoes
  • salt & pepper


  1. Clean and debone the fish and cut into smaller pieces if necessary.
  2. Add the chopped mint, marjoram, lemon juice, and Vegeta. Leave the fish to marinate in this mixture.
  3. While the fish is marinating, fry the finely chopped onions in hot oil until translucent.
  4. Add the rice, crushed garlic, chopped tomatoes, about 800 ml of water, salt and pepper, and bring to the boil.
  5. When the soup begins to bubble, add the fish and marinade.
  6. Cover and cook over a low heat for about 15 minutes. Do not stir. Instead, occasionally shake the pot. Serve warm.