📝 About This Recipe
Hailing from the sun-drenched coast of Málaga, Gazpachuelo is a masterpiece of humble Mediterranean cooking that transforms simple potatoes and fish into a luxurious, velvet-textured soup. Unlike its cold tomato-based namesake, this warm 'white soup' relies on a delicate emulsion of homemade mayonnaise and savory fish broth to create a comforting, creamy consistency. It is a soul-warming dish that perfectly balances the brininess of the sea with the richness of high-quality olive oil.
🥗 Ingredients
The Broth and Base
- 3 large Yukon Gold or Kennebec Potatoes (peeled and cut into 1-inch cubes)
- 1.5 liters Water or Light Fish Stock (filtered water preferred)
- 400 grams White Fish Fillets (Hake, Cod, or Rosada) (cut into bite-sized chunks)
- 200 grams Medium Shrimp (peeled and deveined)
- 1 teaspoon Salt (adjust to taste)
The Mayonnaise Emulsion
- 1 large Egg (at room temperature)
- 250 ml Extra Virgin Olive Oil (use a mild variety like Arbequina)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 small Garlic Cloves (germ removed for a milder flavor)
- 1/2 teaspoon Salt
For Serving
- 1 cup Stale Crusty Bread (cut into small cubes)
- 1 sprig Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place the peeled and cubed potatoes in a large pot and cover with 1.5 liters of water or light fish stock. Add a teaspoon of salt.
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2
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook for about 20 minutes, or until the potatoes are tender when pierced with a fork.
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3
While the potatoes are simmering, prepare the mayonnaise. In a tall blending jar, add the room-temperature egg, garlic, lemon juice, a pinch of salt, and the olive oil.
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4
Place an immersion blender at the very bottom of the jar. Blend on high without moving the blender until you see the white emulsion forming at the bottom, then slowly lift the blender to incorporate all the oil into a thick, creamy mayonnaise.
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5
Once the potatoes are cooked, add the fish chunks and shrimp to the pot. Simmer gently for just 3-4 minutes until the seafood is opaque and cooked through.
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6
Turn off the heat. This is crucial: the soup must stop boiling before you proceed to ensure the mayonnaise does not curdle.
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7
Transfer about 2 ladles of the hot (but not boiling) broth from the pot into a separate clean bowl. Let it cool for 2 minutes.
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8
Slowly add the warm broth, tablespoon by tablespoon, into the mayonnaise jar, whisking constantly. This 'tempers' the mayonnaise, raising its temperature gradually so it doesn't break.
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9
Continue adding broth to the mayonnaise until the mixture is fluid and warm to the touch.
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10
Slowly pour the tempered mayonnaise mixture back into the main pot with the potatoes and fish, stirring gently and continuously with a wooden spoon.
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11
The soup should turn a beautiful, opaque milky-white color and feel silky. Do not bring the soup back to a boil once the mayonnaise is added, or it will separate.
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12
Taste for seasoning and add more salt or a drop of lemon juice if needed.
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13
Place a few cubes of stale bread in the bottom of each bowl and ladle the warm soup over them. Garnish with fresh parsley and serve immediately.
💡 Chef's Tips
Temperature control is everything: Never add the mayonnaise to a boiling liquid or it will curdle into 'scrambled eggs'. Use a mild Extra Virgin Olive Oil; a very pungent or bitter oil will overpower the delicate flavor of the fish. If your mayonnaise happens to break while blending, start with a new egg in a clean jar and slowly drip the broken mixture into it while blending. For a deeper flavor, use a broth made from shrimp shells and fish bones instead of plain water. Ensure your egg is at room temperature to create a more stable emulsion.
🍽️ Serving Suggestions
Serve with a glass of chilled Manzanilla or Fino Sherry to complement the coastal flavors. Pair with a side of 'Ensaladilla Malagueña' (orange and cod salad) for a truly authentic Málaga experience. Add a few drops of fresh lemon juice at the table for an extra bright finish. Accompany with extra crusty sourdough bread for dipping into the silky broth. A crisp, dry white wine like a Rueda (Verdejo) also pairs beautifully with this creamy soup.