Malaga Gazpachuelo Recipe

The gazpachuelo, without a doubt, has undergone modifications over time. In its origins, it was a typical dish of humble people. It was prepared with olive oil and egg yolk. These two ingredients were mixed together like mayonnaise that was diluted in a fish broth. To this, garlic, a little vinegar or a few drops of lemon or bitter orange were added.

Over time, this food became part of all social classes in Malaga, so other ingredients were added to it. Thanks to this, the gazpachuelo from Malaga began to be a prestigious meal that could be enjoyed in restaurants and eating houses.

Some of the “modern” variants of this soup include pieces of bread raw or sautéed in oil and, in some cases, instead of cooked egg whites, rice is used. However, in general,  this dish was completed with white fish, prawns, clams, prawns, peas and white wine.

Thanks to these changes, the nutritional profile of this recipe has improved significantly, since it combines vitamins, minerals, dietary fiber and proteins.

However, what is most remarkable is that the gazpachuelo from Malaga is a recipe that provides essential fatty acids of the omega 3 and 6 family from sea products, which, according to the Spanish Heart Foundation, contribute to the prevention of cardiovascular diseases and diabetes.

How to make this recipe?

To cook this gazpachuelo, first the fish broth is prepared, also called fumet, with clean bones, heads and offal of white fish; the most common are hake, turbot, sole and cod.

As elements to season, fresh vegetables such as onion, carrot and leek are used, among other aromatic herbs and spices. On this occasion, we tell you a variant of this recipe that serves 4 people. 

Ingredients

• 500 grams of potato.
• 1.5 kilo of hake .
• 1 bay leaf.
• 3 liters of water.
• 1 lemon
• 8 prawns or prawns.
• 1 egg.
• 1 bunch of fresh parsley.
• 100 milliliters of extra virgin olive oil.
• 100 milliliters of sunflower oil.

Step by Step

• To start this recipe, it is first necessary to remove the head and the central spine of the hake. Wash all parts well.
• Next, peel the potatoes and cut them into equal-sized pieces.

• Next, peel and wash the prawns or prawns and reserve the bodies.
• Place the head of the hake in a saucepan along with the shrimp shells, bay leaf, parsley and potato pieces.
• On top of these ingredients, add the water, turn the stove to medium heat and wait for it to come to a boil. After this, lower the heat and let it cook for 30 minutes.
• While you wait, cut the hake into chunks and reserve it together with the shrimp carcasses. When the broth is ready, you have to strain it and transfer it to another clean saucepan along with the potatoes. Then cook for 10 minutes.

Preparation of mayonnaise

On the other hand, prepare the mayonnaise. To do this, there are two ways: by hand or with a blender. In either case, make sure that the eggs and the oil are at the same temperature.

• To make it by hand, wash the egg, remove the shell and pour the yolk into a bowl, add the lemon juice and salt and begin to beat. As this takes on body and consistency, add the oil in a fine stream so that the emulsion begins to form.
• Making it with a blender is similar, only it takes less time. In this case, add the egg yolk, lemon and oil and turn on the appliance. Make it long enough for the mayonnaise to form.

Keep in mind that to prepare homemade mayonnaise you need to be careful. According to various studies, microorganisms such as Salmonella and Escherichia coli may exist in eggs.

The problem with these microorganisms is that they can cause diarrhea and vomiting; for this reason, it is essential that you use clean eggs. In addition, we advise you to wash them before using them.

Termination

• Remove the saucepan from the heat, serve the broth in plates or bowls, add two tablespoons of the mayonnaise over the hot broth carefully to avoid cutting. Serve all the bowls until the saucepan is empty.

• Next, add the hake and prawns to the saucepan so that they cook with the residual heat. Wait 5 minutes before removing them and adding them to the bowls. This step is done little by little to avoid damaging the mayonnaise.
• To finish, decorate with the chopped fresh parsley.

Try preparing this delicious gazpachuelo from Malaga

As you will see, this dish requires a certain process of preparation but it is an excellent recipe to prepare as a starter or for a celebration. In addition to being an elegant soup, with a unique texture and flavor, it contains different nutritional elements.

Remember that you can add other ingredients such as rice or beans so that it acquires another consistency and is a soup with greater sustenance. Of course, you can modify the recipe according to your tastes.