Welcome to Paulina Cocina! Today we're going to tell you about a traditional dish from Málaga, gazpachuelo. As its name suggests, it's a fish and potato soup served hot and topped with... mayonnaise .
Yes, you read that right, mayonnaise. But don't worry, there's nothing unusual about it. It's just a recipe from wise grandmothers and expert sailors, nothing fancy about the inventions of extravagant chefs.
So grab your spoon, because this article is packed with tips, fun facts, and even step-by-step instructions for preparing this Malaga gazpachuelo . We're going to discover everything about this delicacy and share some key tips to make sure you don't fail. Ready?
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About Gazpachuelo
For those who don't know it, gazpachuelo is a soup that combines ingredients such as fish, potatoes, and a mayonnaise emulsion that gives it its characteristic touch and color.
The trick to this Malaga soup is its balance: not too thick, not too thin . The mayonnaise is carefully blended into the hot broth, creating a velvety texture that's a sight to behold.
And although the ideal is to use homemade mayonnaise , you can also prepare the gazpachuelo recipe with jarred mayonnaise (the one from the supermarket).
What is gazpachuelo?
Good question. Gazpachuelo is a soup from Malaga , although it has surely found its way onto tables in other Andalusian regions. Its style is humble, but with a flavor that rivals any haute cuisine dish.
It's based on fish broth and often includes seafood boiled potatoes and mayonnaise are added , creating a smooth and comforting emulsion. In its most traditional , it's served with chunks of white fish and sometimes with rice or bread.
A bit of history: The origin of gazpachuelo
Grandma's gazpachuelo has its roots in the sea. In the fishing villages of Málaga, it was common to use the smallest or least attractive fish that weren't sold at the markets. From this, this soup was born, a recipe that combined simple but nutritious ingredients.
Over time, this soup gained popularity , like traditional Andalusian gazpacho or ajoblanco ; and families began experimenting with different ingredients. Today, there are as many versions of the gazpachuelo recipe as there are kitchens in Málaga, but they all share that homemade, traditional touch .
Gazpachuelo Variations: To the Cook's Taste
- Gazpachuelo with rice: One of the most common variations for those looking for a more substantial dish. The white rice can be made in the preparation or pre-prepared.
- Gazpachuelo with crumbled stale bread : Ideal for using up leftover homemade bread and adding more texture to the broth.
- Gazpachuelo with shrimp : Where seafood takes center stage, providing a more intense and elegant flavor.
- With clams or mussels : Elevating the dish to an almost festive category.
- With lemon and parsley: A fresh touch for demanding palates.
- Gazpachuelo with jarred mayonnaise: For those who want a practical solution without losing the spirit of the dish.
7 Characteristics that distinguish Malaga gazpachuelo
- Fish base: The broth is made with white fish, such as hake or cod.
- Tender potatoes: Cook in the broth until soft, taking care that they do not break.
- Creamy mayonnaise: It's the soul of the dish. Without it, there's no gazpachuelo. It can be homemade or a store-bought version.
- Perfect emulsion: The key is to mix the mayonnaise carefully, avoiding it from curdling.
- Versatile: You can add rice, bread, or even shrimp to enrich it. Depending on the occasion.
- Taste of the sea: The entire dish smells and tastes of the Mediterranean. That sets it apart from other gazpachos.
- Economical and easy: It is a simple recipe , ideal for family meals.
How do you eat Malaga gazpachuelo and what should it be served with?
In Málaga, Grandma's gazpachuelo is served with all the ceremony that a traditional recipe deserves. It usually arrives piping hot , in deep bowls or even clay pots, which help maintain the temperature.
It is served with a generous base of creamy broth , well-cooked potato and fish , which is usually hake or cod.
Depending on the restaurant or house, other classic accompaniments may be added, such as freshly cooked white rice or peeled shrimp, which float delicately in the broth, enriching its flavor. The final touch is often a good handful of crusty bread , which can be rustic or French bread, perfect for dipping in the soup.
Many people from Málaga add a few drops of squeezed lemon just before taking the first sip, because, they say, it enhances the flavor of the soup . And if we're talking about drinks, it's traditional to accompany this soup with a glass of dry white wine .
5 Tips for a Perfect Grandma's Gazpachuelo
- Well-made broth: The secret to a good gazpachuelo is in the broth, and there are no shortcuts. Use fresh fish heads and bones , preferably white fish like hake or cod, herbs, and seasonings. It should be an aromatic broth with a deep sea flavor.
- Homemade Mayonnaise: If you have the time and the desire, homemade mayonnaise will make all the difference. The texture and flavor of freshly made mayonnaise are incomparable. If you choose to make gazpachuelo with jarred mayonnaise, it's important to choose a good quality .
- Mix the mayonnaise carefully: This step is key. Mayonnaise can't be added directly to the boiling broth, as it would curdle and ruin the entire recipe. The trick is to warm the broth before mixing it with the mayonnaise , in a separate bowl, and then add it to the rest of the hot broth, but off the heat, stirring gently.
- Ideal texture: Texture is everything in this soup. It shouldn't be too thin or too thick . The key is to find the right balance and not overdo it with the mayonnaise.
- Patience and care: Like any traditional dish, gazpachuelo requires time and care . It's not a recipe to be rushed, because every step counts: from the well-flavored broth to the delicate blending of the mayonnaise . Cooking slowly and with attention to detail will be evident in the final result.
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Recipe for Malaga gazpachuelo
Yields: 4 portions
Preparation time: 1 hour
Ingredients
- 500 g of clean white fish, skinless and preferably boneless (hake, cod).
- 2 medium potatoes.
- 1.5 liters of water.
- 2 bay leaves.
- 1 handful of fresh parsley or celery
- Salt to taste.
- 100 g of mayonnaise (homemade or store-bought).
- Optional: shrimp, white rice, bread.
- Chopped parsley to decorate
How to make Malaga gazpachuelo step by step
- Prepare a broth by placing the water, fish bones and heads, salt, bay leaves, and parsley or celery in a pot. Cook for 20-30 minutes, skimming off any foam that forms on the surface.
- Strain and remove the solids to the side and set aside. Return the broth to the heat and add the sliced potatoes and cook until tender. This will take approximately 15 minutes.
- Add the fish pieces to the broth and cook for 5-7 minutes, depending on the thickness of the fish, until just cooked through. Remove from heat.
- Remove a cup of broth and let it cool (it should be lukewarm, not hot). In a bowl, add the mayonnaise to the broth little by little, stirring constantly until well emulsified.
- Add the mayonnaise mixture to the remaining broth off the heat. Stir slowly to combine without breaking it up. The broth should be creamy and smooth.
- If using shrimp, cook them briefly in the hot broth, without boiling. If using rice, add it to the dish when serving.
- Serve hot, including potatoes, fish and the chosen accompaniments in each dish.
