History

Gazpachuelo was a poor fishermen's soup, a way to stretch a little fish and potato with a warm emulsion of egg and oil loosened into hot broth. The vinegar cuts the richness of the mayonnaise base. Once humble home cooking, it now appears on smart Málaga menus in refined versions with clams or prawns, but the comforting, tangy heart of the dish is unchanged.

Common allergens: Fish, Egg

Make it at home

Yield Serves 4Hands-on 25 minTotal 40 minDifficulty Intermediate

Ingredients

  • 400g white fish (hake or monkfish), in chunks
  • 400g potatoes, sliced
  • 1 egg yolk
  • 150ml mild olive oil
  • 1 to 2 tbsp white wine vinegar
  • 1 litre light fish stock
  • Sea salt

Method

  1. Simmer the potatoes in the fish stock until nearly tender, then poach the fish in it for a few minutes.
  2. Make a mayonnaise by whisking the oil slowly into the egg yolk with a little salt.
  3. Temper the mayonnaise with a ladle of warm (not boiling) broth, whisking constantly.
  4. Stir the loosened mayonnaise back into the pot off the heat so it never boils.
  5. Finish with vinegar to taste and serve warm.

Tip from the editors. Keep the broth below a boil once the egg goes in, or the mayonnaise will split into curds.

Where to eat gazpachuelo malagueño

Gazpachuelo malagueño in Málaga

Mesón Mariano ★ 4.4

Andalusian€€centro-historicoTue-Sat 13:00-16:30, 20:00-00:00

Mesón Mariano has cooked seasonal Andalusian food in central Málaga since 1988, famous for artichokes done several ways and a proper gazpachuelo.

Signature: Alcachofas, Gazpachuelo

Calle Granados 2, 29008 Málaga

More cities are in research. Want gazpachuelo malagueño covered somewhere specific? Tell us where you want to eat.

Browse all dishes →