Ingredients to make My Gazpachuelo:
- for the broth
- 1/2 kilo of small fish, to make broth (*)
- 2 bay leaves
- 1 onion
- 1 tomato
- 1 glass of white wine
- Salt
- for the plate
- 3/4 kilo of potatoes
- 6 tablespoons of mayonnaise
- 3-4 slices of bread per person
How to make my gazpachuelo:
- This was a typical meal of fishermen from Malaga. In its primitive confection, gazpachuelo was prepared with a base of olive oil and beaten egg yolk.
- Everything like a mayonnaise that was diluted with fish broth and seasoned with a little vinegar or a few drops of lemon or bitter orange.
- The white of the egg, cooked and cut into cubes, a few slices of bread and some potatoes, also cooked and chopped, were used as tripe.
- This gazpacho was eaten hot and was more typical of the winter months.
- Prepare a very thick mayonnaise.
- To prepare the broth, put the fish in a pot, cover it well with plenty of water and add the onion and tomato cut into segments, the bay leaf, the wine and a splash of oil.
- Put the pan on the fire and when it starts to boil, leave it for about 20 minutes and remove from the heat. Strain the broth and preserve.
- In another pan, put the potatoes, cut into not very thin slices (½ centimeter) and cover them with the fish stock. Put the pan on the heat and cook until tender.
- Then remove the potatoes, reserve them and strain the broth and reserve it as well.
- Put some thin slices of bread in the oven (3 to 4 per person) and take them out when they are toasted.
- We already have all the ingredients and then we can prepare the dish. Put the mayonnaise in a tureen and add the broth, little by little, moving everything very well with a wooden spoon.
- When the mayonnaise is well dissolved, add the potatoes, taste for salt and it can be served.
