This was a typical meal of Malaga fishermen. In its primitive preparation the gazpachuelo was prepared with olive oil and beaten egg yolk.
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| Ingredients to make my gazpachuelo: |
| For the broth 1/2 kilo of small fish, to make broth (*) 2 laurel leaves 6 tablespoons of mayonnaise 3-4 slices of bread per person |
Ingredients to make my gazpachuelo:
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. As stumbling, the egg white was used, cooked and cut in taquitos, some slices of bread and some potatoes also cooked and chopped.
4. This gazpacho ate 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 laurel, the wine and a splash of oil.
7. Put the casserole to the fire and when it starts boiling to leave it about 20 minutes and remove from the heat. Strain the broth and preserve.
8. In another casserole, put the potatoes, cut into slices not very thin (1/2 centimeter) and cover them with the fish broth. Put the casserole to the fire and let cook until they are tender.
9. Then take out the potatoes, reserve them and strain the broth and reserve it as well.
10. Put some slices of bread in the oven, very fine (3 to 4 per person) and remove them when they are roasted.
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 stick spoon.
12. When the mayonnaise is well dissolved, add the potatoes, try salt and can already be served.
