Aljotta is a traditional soup that is especially popular during Lent, when meat is forbidden. Fish is the key ingredient used in this soup – head and tail included, and it is usually made with small fish such as rockfish. The fish is combined with fried onions, garlic, water, tomatoes, and flavorings such as mint and bay leaves.

The soup is then strained and rice is added until fully cooked. All that remains is to garnish the soup with parsley and add a squeeze of lemon into it, and aljotta is ready to be consumed.