My gazpachuelo recipe

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:

1. 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.
2. 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.
3. 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.
4. This gazpacho was eaten hot and was more typical of the winter months.
5. Prepare a very thick mayonnaise.
6. 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.
7. 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.
8. 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.
9. Then remove the potatoes, reserve them and strain the broth and reserve it as well.
10. Put some thin slices of bread in the oven (3 to 4 per person) and take them out when they are toasted.
11. 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.
12. When the mayonnaise is well dissolved, add the potatoes, taste for salt and it can be served.