Hi cocinero! Today I’m coming with a super easy fish-soup recipe: gazpachuelo malagueño. It is a warm soup dish traditional from Malaga and all the ingredients are easy to find almost everywhere. It consists of a light fish soup elaborated mainly with hake, potatoes, shrimps, mussels and… mayonnaise! Yes, I know that sounds exotic, I think it is the only soup I know in which the broth has mayo, but trust me, it is delicious.
See you next week cocinero❤
Serves: 2 Difficulty: I can light the stove
500 g potatoes
6 king prawns
1 l water
2 spoons mayonnaise
STEP BY STEP
Clean the hake, cut the fillets aside and put the remaining head and fishbone in a pot with the water.
Peel and cut the potatoes and the hake fillets.
Add the potatoes to the pot and cook for 30 minutes.
After 30 minutes, remove the fishbone and hake head and add the prawns, the hake pieces and the mussels into the pot. Cook for 5 minutes.
Once the fish and prawns are cooked and the mussels open, use a slotted spoon to take everything out of the broth.
Start adding mayo to the pot with broth, slowly but mixing well.
Serve it all together and enjoy!