Authentic home cooking from Spain, with US measurements. 
Gazpachuelo with Whiting, Potatoes, and Rice
Recipe adapted from the Cookpad website by sole rodriguez. You can also follow my blog for more recipes and articles.
Gazpachuelo with Whiting, Potatoes, and Rice
Recipe adapted from the Cookpad website by sole rodriguez. You can also follow my blog for more recipes and articles.
Open in Cookpad AppSteps
- 1
Ingredients
- 2
Peel the potato and cut it into chunks. Add to a pot.
- 3
Rinse the whiting fillets well under running water, remove any tough parts and bones, and cut into pieces about the size of a finger.
- 4
Add the fish to the pot along with the rice (if using uncooked rice), salt, bay leaf, and enough water to cover everything.
- 5
Heat the pot, and when it starts to boil, reduce to low and simmer for about 20 minutes, until the potatoes and rice are tender.
- 6
If using pre-cooked rice, add it to the pot 10 minutes after the cooking starts.
- 7
Turn off the heat and let it cool slightly. Gradually stir in the mayonnaise, mixing gently until well combined. Adjust salt to taste if needed.
- 8
Be careful not to add the mayonnaise if the soup is too hot, or if the mayonnaise is too cold or added all at once, to prevent curdling.
- 9
Serve with a bit of everything in each bowl and garnish with chopped parsley.
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