Malaga-Style Gazpachuelo with Seafood and Milk Mayonnaise

Name: Malaga-Style Gazpachuelo with Seafood and Milk Mayonnaise
Total time: 1800 s
Yield: Serves 3 servings
Ingredients: 1/2 lb clams (about 225 grams); 14 oz hake fillets (about 400 grams); 10 1/2 oz large shrimp (about 300 grams); 2 medium potatoes; 2 bay leaves; 1/2 cup short-grain rice (about 90 grams); For the milk mayonnaise:; 1/3 cup milk (100 ml); 1 cup sunflower oil (250 ml); Salt; 1 lemon

M.E.T.R. (MªElena) @cocinacaseraymas

Málaga

Gazpachuelo can be tricky because it tends to separate, especially if you try to reheat it. This version solves that problem by using milk mayonnaise (mayonnaise made with milk instead of eggs). I tried it and wanted to share it with you. Made this way with seafood, it makes a great first course, perfect for a holiday meal.

M.E.T.R. (MªElena) @cocinacaseraymas

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Ingredients

30 minutes

Serves 3 servings

1/2 lbclams (about 225 grams)
14 ozhake fillets (about 400 grams)
10 1/2 ozlarge shrimp (about 300 grams)
2medium potatoes
2bay leaves
1/2 cupshort-grain rice (about 90 grams)
For the milk mayonnaise:
1/3 cupmilk (100 ml)
1 cupsunflower oil (250 ml)
Salt
1lemon

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Steps

30 minutes

1

Soak the clams in salted water to help them release any sand.
2

Fill a pot with about 6 1/2 cups water (1.5 liters), add salt and bay leaves, and bring to a boil. Add the hake and cook for about 4 minutes, then remove and set aside on a plate. In the same water, cook the shrimp for 2 minutes or less, then remove and set aside. Add the clams and cook until they open, then remove and set aside. Strain the broth at the end.
3

Peel the potatoes and add them to the broth along with the rice. Cook until the potatoes are tender and the rice is done.
4

To make the milk mayonnaise: Place the milk (at room temperature) in the bottom of a blender cup, pour the oil on top, and with the blender touching the bottom, blend on high speed. Once it starts to thicken, slowly lift the blender while blending. Add lemon juice to taste and a little of the broth, then blend again.
5

Pour the milk mayonnaise into the broth, stirring gently with a spatula. Add all the reserved seafood and fish, and heat through. Now it's ready—enjoy it as hot as you like. This way of making gazpachuelo is fantastic and turns out really delicious.