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Gazpachuelo malagueño
Hot fish soup with mayonnaise
Gazpachuelo malagueño: hot fish and potato broth whisked into garlic mayonnaise
Málaga's fishermen once made gazpachuelo on the beach with whatever the nets brought in, and today it is a winter comfort soup in the city's homes and old-style taverns: a clear broth with potatoes, hake and prawns, slowly poured over a homemade mayonnaise until it turns pale and creamy. Done right it is silky, lemony and light. The eggs in the mayonnaise must be heated through properly, so this method brings the soup to 72 °C at the end without boiling it. Chef's tip: add the broth to the mayonnaise, never the other way round, and at first only a ladle at a time.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the broth
- 9 oz raw prawnsshell on
- 5 ¾ cups water
- 1 onionhalved
- 1 bay leaf
- 1 ⅛ lb waxy potatoespeeled, cut into 2 cm chunks
- 14 oz hake filletskinned, cut into 4 cm pieces
- 1 tsp salt
For the mayonnaise
- 2 egg yolkspasteurised if you can get them
- 1 clove garliccrushed
- 1 tbsp lemon juice
- ¾ cup mild olive oil
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What you'll need
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Method
0/7 doneStep 1: Peel 9 oz raw prawns and keep the bodies in the fridge. Put the heads and shells in a pan with 5 ¾ cups water, 1 onion and 1 bay leaf, bring to the boil and simmer for 15 minutes. Strain into a clean pan.
20 minStep 2: Add 1 ⅛ lb waxy potatoes and 1 tsp salt to the broth and simmer for 15 minutes until just tender.
15 minStep 3: Meanwhile make the mayonnaise: whisk 2 egg yolks, 1 clove garlic and 1 tbsp lemon juice with a pinch of salt, then add ¾ cup mild olive oil drop by drop, then in a thin stream, whisking until thick and glossy.
8 minStep 4: Add 14 oz hake fillet and the peeled prawns to the simmering broth and poach for 4–5 minutes, until the hake is opaque and flakes and the prawns are pink right through. Turn off the heat.
5 minStep 5: Put the mayonnaise in a large bowl or tureen. Add a ladle of hot broth, whisking, then another, then the rest in a slow stream. A common mistake is tipping the mayonnaise into the hot pot: it splits into greasy curds.
Step 6: Pour everything back into the pan with the fish and potatoes. Heat very gently over a low heat, stirring all the time, until the soup reaches 162°F on a thermometer and is just steaming, about 3 minutes. Do not let it boil or it will curdle. If you cook for anyone pregnant, very young, elderly or with a weakened immune system, use pasteurised yolks as well.
3 minStep 7: Ladle into warm bowls, making sure everyone gets fish, prawns and potato.
Nutrition per serving
- Calories
- 590 kcal
- Protein
- 32 g
- Carbs
- 22 g
- Fat
- 42 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gazpachuelo malagueño take?
- About 65 minutes in total: 25 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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