Hot Fish Gazpachuelo
6 servings
90 minutes
Hot fish gazpachuelo is a cozy and aromatic dish that carefully preserves the traditions of Spanish cuisine, especially from the Andalusia region. Its history traces back to simple fisherman's soups where minimalism in ingredients meets deep flavor. A rich broth made from white fish infused with notes of white wine and bay leaves, soft potatoes, and tender clams create a rich texture. A special detail is the homemade mayonnaise that adds creaminess to the soup, while crispy fried bread completes the composition. This soup warms on cool days and pairs excellently with dry white wine. Gazpachuelo is not only a delicious and nutritious meal but also a reflection of Spanish gastronomic culture that combines the sea, simplicity, and sophistication in one bowl.
1
Cut half an onion into 2 parts. Peel the potatoes and slice them into 5 mm thick pieces, then toast the bread in olive oil over medium heat for 2 minutes on each side, and place it on a plate covered with a paper towel.
- Onion: 0.5 piece
- Potato: 750 g
- White bread: 150 g
- Sunflower oil: 250 ml
2
Pour 1.5 liters of water into a pot, add onion, bay leaf, wine, fish, and a pinch of salt. Bring to a boil and cook for 2 minutes, then remove the pot from heat, cover, and set aside.
- Onion: 0.5 piece
- Bay leaf: 1 piece
- Dry white wine: 2 tablespoons
- White fish: 500 g
- Salt: to taste
3
Rinse the shells under cold water, remove any with damaged shells or those that do not close immediately when touched. Place them in a pot, add 100 ml of water, cover, and cook on high heat for 5 minutes until they open. Remove the shells with a slotted spoon and discard any that did not open. Strain the broth through a fine sieve into the pot with the fish. Remove the mollusks from their shells, cover to prevent drying out, and set aside.
- Venus shells (vongole): 250 g
4
Make mayonnaise – all ingredients should be at room temperature. Place the yolks in a bowl with vinegar and a pinch of salt. Whisk lightly, then gradually add the oil while whisking continuously. Taste and add salt if needed.
- Egg yolk: 2 pieces
- White wine vinegar: 1.5 tablespoon
- Sunflower oil: 250 ml
- Salt: to taste
5
Pour most of the broth from the pot with fish into another pot, leaving just enough to cover the fish. Add potatoes and bring to a boil, then reduce heat and cook for 30 minutes until soft. Add more broth if you think there's not enough soup. Remove the skin and bones from the fish and cut it into pieces.
- Potato: 750 g
- White fish: 500 g
6
Send the mayonnaise to the soup bowl, slowly pour in the soup while stirring to prevent the mayonnaise from separating. Add potatoes, fish, and shells. Serve the bread separately.
- Egg yolk: 2 pieces
- Potato: 750 g
- White fish: 500 g
- Venus shells (vongole): 250 g
- White bread: 150 g