Gazpachuelo (Gazpachuelo malagueño)
Overview
Gazpachuelo is a warm, creamy fish soup from Málaga in southern Spain, and despite its name it has nothing to do with cold gazpacho. Potatoes are boiled in a light fish stock with pieces of white fish such as hake or monkfish and a few prawns. The stock is then slowly whisked into a bowl of home-made mayonnaise of egg, olive oil, garlic and lemon, so that it turns into a smooth, pale and slightly tangy broth. The fish and potatoes go back in, and the soup is served at once, before it can split. It is simple, comforting food from the fishing quarters of the city.
History
Gazpachuelo was born among the fishermen of Málaga, in neighbourhoods such as El Palo, where families made a meal from the small fish that could not be sold, cheap potatoes and the olive oil of Andalusia. It was a winter dish for cold, wet days. Today it is still cooked at home and served in the traditional restaurants and beach bars of the Málaga coast.
Main ingredients
White fish, prawns, potatoes, mayonnaise, garlic, lemon. The soup is built on fish stock and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Potato soups · More soups from Spain
Recipe
Method
- 115 min
Boil the potatoes in the fish stock for 15 minutes.
- 25 min
Add the fish and prawns and cook for 5 minutes.
- 3
Blend the egg, garlic, lemon and salt, then add the oil slowly to make a mayonnaise.
- 4
Whisk the hot stock into the mayonnaise a ladle at a time until smooth.
- 5
Return the soup to the fish and potatoes, heat gently without boiling and serve.
- ✓
Serve. About 45 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
