Gazpachuelo: a traditional recipe from Malaga

Dear guest, gazpachuelo is one of the most traditional recipes in Malaga, of which you can find many versions such as seafood in gazpachuelo and creamy fish soup.

 

The Malagan gazpachuelo has its origin among the fishermen of the region. These made a fish soup to which they added potatoes and added flavor by incorporating garlic mayonnaise to the whole. In many households it is accompanied by whipped or cooked egg white, white fish and clams, always trying to keep the white color that characterizes it so much, but nothing prevents adding some prawns or some ham cubes.

 

The recipe that I will give you next is with seafood and fish.

 

-          3 medium potatoes

-          400 gr of hake without skin or bones

-          200 gr of whole prawns

-          3 tablespoons of homemade mayonnaise

 

 

1. Peel the prawns and reserve the heads and skins.

2. Put the shrimp shells to boil in salted water along with the whole peeled potatoes. We leave a few minutes and strain the broth. If you have the head of the fish, we also put it to enrich the broth more.

3. We chop the potatoes (they will not be fully cooked) and put them back to boil in the broth. When they are tender, add the hake and the shrimp tails and let them cook together for a couple of minutes (the fish should not be overcooked). We remove the soup from the fire.

4. We put the mayonnaise in a bowl and add a little of the warm broth mixing well until the sauce is blended. If the soup is too hot, the mayonnaise can be cut, you have to let it temper.

5. We add this mixture to the casserole moving back and forth and never letting it come to a boil (remember that the mayonnaise has an egg and can be cut) and serve the dish at the moment, very hot.

 

Enjoy your Gazpachuelo!