Home Cook Together. Celebrate Life.

SpanishAuthentic Cuisine

Gazpachuelo Malagueño

Serves 4 to 6 Soup seafood, Soups

Gazpachuelo Malagueño

Gazpachuelo Malagueño is a cherished staple of Málaga's daily culinary life, deeply rooted in the city's home kitchens. This comforting soup, often crafted without consulting a recipe, exemplifies the region's love for simplicity and abundance. It's a dish that finds its way to the table frequently, embodying the unpretentious warmth of Spanish home cooking.

The flavors of Gazpachuelo Malagueño are straightforward yet fulfilling, with tender morsels of hake or monkfish and shrimp swimming in a rich, lemon-kissed broth. Potatoes add a hearty texture, while the emulsion of egg yolk and olive oil creates a silky finish. Seasoned just right, this soup is a soothing embrace, perfect for a leisurely meal. Enjoy it warm, allowing each spoonful to highlight the sea's bounty.

Ingredients

  • 400 ghake or monkfish — cut into chunks
  • 200 gshrimp — peeled
  • 4potatoes — peeled and sliced
  • 1egg yolk — for the mayonnaise
  • 150 mlextra virgin olive oil — for the mayonnaise
  • 2 tbsplemon juice
  • 1.2 Lfish stock
  • to tastefine sea salt

Method

  1. Peel and cut the 4 potatoes into even-sized cubes, about 2 cm each. This ensures they cook uniformly and don't turn to mush. Set them aside for later use.
  2. In a large pot, heat 150 ml of extra virgin olive oil over medium heat. Add the potatoes and sauté them gently until they start to soften but do not brown, about 5 minutes. This step allows the potatoes to absorb some of the oil's flavor.
  3. Pour in 1.2 L of fish stock and bring to a gentle simmer. Add the 400 g of hake or monkfish, cut into large chunks, and 200 g of shrimp. Cook until the fish is opaque and the shrimp turn pink, indicating they are cooked through.
  4. While the soup simmers, prepare the mayonnaise by whisking 1 egg yolk in a bowl. Gradually drizzle in the remaining olive oil while whisking continuously until it emulsifies into a thick, creamy consistency. Add 2 tbsp of lemon juice and a pinch of fine sea salt to taste.
  5. Once the seafood is cooked, remove the pot from heat. Temper the mayonnaise by slowly adding a few tablespoons of the hot broth to it, whisking constantly to prevent curdling.
  6. Gently stir the tempered mayonnaise back into the pot, ensuring it blends smoothly without separating. The soup should take on a creamy, velvety texture without any visible oil separation.
  7. Taste the soup and adjust the seasoning with additional fine sea salt if necessary. Serve the Gazpachuelo Malagueño hot, with a final drizzle of raw olive oil over each bowl for a traditional touch.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Spanish cuisine