Gazpachuelo

Name: Gazpachuelo
Yield: 2 servings
Cuisine: Spanish
Ingredients: 400g white fish such as hake or monkfish, in pieces; 200g prawns, peeled (shells kept for stock); 3 potatoes, cut into chunks; Homemade mayonnaise from 2 egg yolks, olive oil and lemon; 1 onion and a bay leaf; Lemon juice or a splash of vinegar

Gazpachuelo malagueño/gath-pah-CHWEH-loh/

Also known as: Gazpachuelo Malagueño, Malaga Fish Soup, Malaga Mayonnaise Soup

About this dish

A warm, creamy fish and potato soup thickened by whisking hot broth into homemade mayonnaise.

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Ingredients

🐟400g white fish such as hake or monkfish, in pieces

🦐200g prawns, peeled (shells kept for stock)

🥔3 potatoes, cut into chunks

🥚Homemade mayonnaise from 2 egg yolks, olive oil and lemon

🧅1 onion and a bay leaf

🍋Lemon juice or a splash of vinegar

Method

Serves 2

Make a stock from the prawn shells, onion and bay leaf, then strain.

Simmer the potatoes in the stock until tender.

Add the fish and prawns and cook for 3–4 minutes.

Slowly whisk ladles of hot broth into the mayonnaise.

Pour the mixture back into the pot off the heat, stir gently and serve warm.

✓ What Makes it Authentic

Gazpachuelo malagueño is a humble fishermen's soup from Málaga, eaten warm despite its name sounding like gazpacho.

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