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Gazpachuelo malagueño — fish and potato soup with lemon mayonnaise
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Source: https://recipheon.com/en/recipes/soups/gazpachuelo-malagueno-fish-and-potato-soup-with-lemon-mayonnaise
About this recipe
Gazpachuelo malagueño is a warm soup from Málaga with pieces of fish and potato in a delicate lemon mayonnaise emulsion. Its pale, lightly creamy broth comes from gradually combining mayonnaise with the liquid in which the potatoes and hake were cooked. This home version uses mild, full-fat mayonnaise made with pasteurized eggs. The fish is cooked before adding the emulsion so it retains juicy pieces, and the mayonnaise is diluted only once the broth has cooled slightly. Gentle stirring and avoiding boiling after combining the ingredients are the key points. The recipe makes four generous servings in about 50 minutes.
Ingredients
Fish and potatoes
600 g waxy or all-purpose potatoes, peeled weight
600 g fresh raw hake fillet without skin or bones, cleaned fish weight
1000 ml water
4 g salt for cooking the potatoes
Lemon emulsion
160 g mild classic mayonnaise made with pasteurized eggs, full-fat (about 70–80% fat), without added flavorings
20 g freshly squeezed lemon juice, without seeds
Serving
5 g fresh chives
salt for final seasoning, up to 2 g, depending on the saltiness of the mayonnaise
Steps
Rinse the peeled potatoes and cut them into cubes about 2 cm across. Check the hake fillet, remove any stray bones and cut the fish into pieces about 3 cm across; keep it refrigerated until cooking. Wash your hands and the equipment used after cutting the raw fish. Wash, dry and finely chop the chives.
Bring 1000 ml water and 4 g salt to a boil in a pot. Add the potatoes, bring back to a boil and reduce the heat. Cook with the lid slightly ajar for 12–15 minutes, until the potatoes are almost tender but still hold their shape. Do not drain the water: it will be the soup base.
Add the fish pieces to the pot of potatoes, increase the heat a little and wait until the broth returns to a gentle simmer. Then reduce the heat and cook for 6–8 minutes from that point, without a vigorous boil, until the fish is cooked throughout, opaque and flakes easily. Thicker pieces may need another 1–2 minutes. Take the pot off the heat and gently lift the fish into a bowl with a slotted spoon; cover so it does not dry out.
Leave the potatoes in the broth and set the uncovered pot off the burner for about 10 minutes. The broth should cool noticeably and stop giving off strong steam, but remain warm. Do not combine the mayonnaise with boiling or very hot liquid, as the emulsion may separate.
Mix the mayonnaise and lemon juice in a bowl. Measure out about 300 ml warm broth from the pot, without potatoes, and gradually add it to the mayonnaise in three portions, stirring gently with a whisk throughout. Fully combine each portion before adding the next. The emulsion should become uniform, pale and fluid.
AI-generated Pour the diluted mayonnaise into the pot with the remaining broth and potatoes, stirring gently. Add the cooked fish with any juices that have collected in the bowl and combine carefully to keep the pieces intact. Taste and add a little salt if needed. Do not bring the soup to a boil and do not put it back on a hot burner; immediately divide among four bowls, sprinkle with chives and serve warm.
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