Gazpachuelo Malagueño – A creamy seafood soup with humble origins

When you think of the sunny, coastal city of Málaga, you might immediately picture the vibrant flavors of fried fish, tapas by the beach, or the region’s famous sweet wines. But nestled among Málaga’s culinary treasures is a lesser-known gem that’s perfect for cooler days—gazpachuelo, a comforting fish and seafood soup with roots in the city’s fishing neighborhoods.

Originally, this dish was a simple fisherman’s stew made with nothing more than fish broth, eggs, and a bit of day-old bread. Over time, it evolved into a heartier, richer soup by adding white fish, potatoes, and the crowning touch—a creamy, homemade mayonnaise that gives gazpachuelo its distinct texture and flavor. Despite its humble beginnings, today’s versions of gazpachuelo can be found in family homes and restaurants alike, often incorporating various types of seafood such as prawns, langoustines, and even clams.

Let’s dive into the recipe for this delicious and soulful Malagueño dish, perfect for a cozy evening.

Ingredients:

• 3 medium potatoes, peeled and cut into bite-sized chunks
• 600g of white fish, such as hake, monkfish, or cod (feel free to use your favorite type of white fish)
• 12 medium-sized prawns or shrimp, peeled (or swap for langoustines or even a mix of clams and cockles if you like)
• 200 ml of extra virgin olive oil
• 1 egg (for the mayonnaise)
• Juice of 1 lemon (or a few drops of vinegar)
• 2 liters of water (approx.)
• Salt, to taste
• Optional:
• A handful of clams or cockles to add more texture and flavor
• A few peas, which are sometimes used in more modern versions

Preparation:

Prepare the Fish and Seafood: Start by peeling the prawns and cutting your chosen white fish into medium chunks. Set aside.

-Cook the Potatoes: In a large pot, bring the water to a gentle boil and add a pinch of salt. Toss in the peeled and cut potatoes, and cook until tender. This should take about 15-20 minutes.

-Poach the Fish and Seafood: Once the potatoes are soft, turn off the heat and add the fish and prawns to the pot. The residual heat will cook the seafood gently, ensuring it stays tender and doesn’t overcook. After about 5 minutes, check to make sure everything is cooked through.

-Make the Mayonnaise: While the fish finishes cooking, prepare the mayonnaise. In a bowl, whisk the egg, olive oil, lemon juice (or vinegar), and a pinch of salt. You want a smooth, thick consistency—just like any traditional mayo. If you’re using a blender, make sure to add the oil slowly to prevent it from separating.

-Temper the Mayonnaise: This is the trickiest part of the recipe, but it’s also what gives gazpachuelo its signature creaminess. Remove a few ladles of the warm broth from the pot and let it cool for a few minutes. Gradually whisk this warm broth into the mayonnaise mixture, a little at a time, making sure it’s well blended and doesn’t curdle. The goal is to gently heat the mayo without it breaking.

-Incorporate the Mayonnaise into the Soup: Once the mayonnaise mixture is ready, slowly add it back into the pot with the fish and potatoes. Stir in gentle circular motions to combine the soup, ensuring it becomes creamy without boiling—keeping it just below a simmer. Be careful not to let the soup boil, as that could cause the mayonnaise to separate.

Serve: Ladle the gazpachuelo into bowls and serve immediately, making sure it’s piping hot. This soup is best enjoyed freshly made, with a slice of crusty bread on the side for dipping.

Tips and Variations

Fish and Seafood Options: While this recipe uses hake and prawns, feel free to experiment with other types of seafood. Clams, cockles, or even mussels can add an extra briny depth to the broth. Monkfish or cod also work wonderfully in place of hake, giving the soup a more robust texture.

The Broth: Some versions of gazpachuelo use a fish stock made from the heads and shells of the prawns or fish bones for even more flavor. If you have the time, simmer the shells with some aromatics like onion or garlic before making the soup.

Modern Twists: Don’t hesitate to add a handful of peas or green beans for a pop of color and a slightly sweet contrast to the richness of the broth.

Gazpachuelo is a perfect example of how Málaga’s cuisine strikes a balance between the humble and the sophisticated. It’s a dish that has grown from its simple roots to become a beloved part of local culinary tradition, always adaptable and endlessly comforting.

So next time you’re looking for a hearty yet delicate seafood soup, look no further than this Malagueño classic. Enjoy!

Learn to cook this and other traditional recipes on our Tapas Cooking Classes