Gazpachuelo malagueño
Gazpachuelo is one of Málaga’s most traditional recipes originating from the region’s fishermen. They used to make a fish broth and added potatoes, along with garlic mayonnaise to give it flavour. You can find many versions of this recipe, like all popular dishes. This dish is very light but filling.
Preparation recipe
Time
60'
Ingredients
350 g of hake250 g prawns2 potatoes1 egg1 lemonExtra virgin olive oilSalt
Explanation
Gazpachuelo is one of Málaga’s most traditional recipes originating from the region’s fishermen. They used to make a fish broth and added potatoes, along with garlic mayonnaise to give it flavour. You can find many versions of this recipe, like all popular dishes. This dish is very light but filling.
Step by step
1. Cut the potatoes and put them in a large saucepan with water along with the hake body and head, as well as the prawn shells.2. Cook over low heat for about half an hour. When the broth is ready, remove the potatoes and peel them. De-foam and strain the broth. Salt to taste.3. Add the peeled prawns to the broth and cook for a few moments. Remove. Repeat the process with the hake, cook it for 5 mins and remove it. Let the broth temper.4. To make the mayonnaise, put the egg in the mixer together with the juice of half a lemon, salt and olive oil. Whisk until smooth.5. Gradually add mayonnaise to the fish stock and stir slowly so that it does not cut while making sure the mayonnaise does not boil.6. Add the potatoes, the crumbled hake and the prawns. Ready to serve!
