Dinner · 45 min · spanish

Gazpachuelo Malagueño

If you like potatoes, you’ll love this Spanish dinner — 45 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lbs Potatoes
• 1 lb Hake fillets
• 4 cups Fish stock
• 3/4 cup Mayonnaise
• 2 cloves Garlic
• 2 tbsp Olive oil
• 1/2 lb Shrimp

Steps

1. Simmer the thick-sliced potatoes in the fish stock until just tender, about 15 minutes.
2. Lay the hake and shrimp over the potatoes and poach 6 minutes until the fish flakes.
3. Whisk the mayonnaise with the grated garlic in a bowl; this becomes the thickener.
4. Temper the mayonnaise: ladle in hot broth a spoonful at a time, whisking constantly, until it loosens into a silky soup base.
5. Pour the thinned mayonnaise back into the pot off the heat and stir gently — never boil after this point or it splits.
6. Serve immediately in deep bowls with a thread of olive oil.

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