When most people picture Málaga, it’s usually plates of fried fish by the beach and tapas in the sun.
Lovely, of course, but Málaga’s kitchens hold a secret that’s far better suited to chilly evenings: gazpachuelo. Think of it as the cousin of gazpacho. Only gazpachuelo is less about keeping you cool, and more about warming you up!
Gazpachuelo began as fishermen’s fuel, an inexpensive meal in a bowl made from water, egg and stale bread. Nothing fancy, just enough to fill the belly after a long day at sea. Over time, though, the humble broth graduated. Potatoes came along, followed by white fish, prawns, and whatever else the nets happened to bring in. And then came the masterstroke: a dollop of homemade mayonnaise.
These days, gazpachuelo has made its way from kitchen tables to tapas bars and restaurants. Some cooks keep it stripped back with just hake and potatoes. Others go all out, dropping in clams, prawns, or even a cheeky langoustine or two.
Cooking it is hardly rocket science, though it does ask for a bit of patience. First, let the potatoes boil in salted water until tender. Next, chunks of fish and prawns are slipped in to poach gently.
While that’s cooking, you whip up mayo with olive oil, egg, lemon juice and salt. The clever part is tempering. Slowly mixing warm broth into the mayonnaise so it doesn’t curdle. Do it right and you’ll get a glossy, velvety soup. Do it wrong and you’ll have fish-flavoured scrambled eggs!
Serve it steaming hot with a chunk of crusty bread, because half the fun is dunking. Some cooks throw in a few peas or beans for colour.
