Gazpachuelo is a delicacy and it is very easy to make. For centuries, this dish was prepared by fishermen of Malaga as a hot soup that could “resurrect the dead.” The base was a soup of boiled potatoes and mayonnaise, but in every village and every house, it’s prepared differently.
As in this blog we focus on healthy and nutritious food, we will prepare Gazpachuelo based on a fish broth. The ingredients used are (for 4): 250 gr. clean monkfish (or failing hake, cod, etc.); 250 gr. of prawns; 3 or 4 potatoes, depending on size; 1 or 2 eggs; Olive oil or sunflower oil (depending on your taste); 2 bay leaves; Lemon juice; water and salt.
Cook the fish in a pot, entirely covered with water and a pinch of salt, along with the potatoes quick-sliced (snapped potatoes) into medium pieces, so that they release more starch to make the broth more intense. Once the potatoes are ready, add the prawns, and cook for 5 minutes. Take out the shrimp and fish, clean it well, chop and put them back in the broth. Let it cool until the point there is no need to blow.
Meanwhile, prepare the mayonnaise with the oil, eggs, salt and a splash of lemon juice.
Add a little cooking broth, hot but not boiling, and continue whisking the mayonnaise slowly. Mix mayonnaise with the broth, adding it little by little, stirring well.
Serve at once with the prawns, accompanied with bread cubes and seasoned to taste with a squeeze of lemon.
Depending on the version, you can also add a handful of rice to the broth.
If you want to try the traditional Gazpachuelo cooked by an authentic chef from Málaga, Guillermo Sánchez will prepare it for you, delicious, in the Hotel BlueBay Banús in Marbella, Málaga.
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