Gazpachuelo

Name: Gazpachuelo
Total time: 3000 s
Yield: Serves 3 servings
Ingredients: 1 cod backbone and head; 2 salmon backbones and 1 head; 1 leek; 1 green onion; 1 cup parsley; Garlic, black pepper, and paprika to taste; Heads and shells from 20 shrimp; 15 1/2 cups water (about 3.7 liters); 13 shrimp; 3 potatoes; 3 hake fillets; 1 cup parsley; 1 egg; Juice of 1/2 lemon; 1 egg; 3/4 cup sunflower oil (200 ml)

Quiero Cacahuetes @quierocacahuetes_

Palma de Mallorca

This is a traditional fish soup thickened with mayonnaise from Málaga. I hope you enjoy it! We'll make it with hake, shrimp, and potatoes. If you have leftovers for the next day, you can add bread.

Quiero Cacahuetes @quierocacahuetes_

Palma de Mallorca

This is a traditional fish soup thickened with mayonnaise from Málaga. I hope you enjoy it! We'll make it with hake, shrimp, and potatoes. If you have leftovers for the next day, you can add bread.

Saved

Ingredients

50 minutes

Serves 3 servings

1cod backbone and head
2salmon backbones and 1 head
1leek
1green onion
1 cupparsley
Garlic, black pepper, and paprika to taste
Headsand shells from 20 shrimp
15 1/2 cupswater (about 3.7 liters)
13shrimp
3potatoes
3hake fillets
1 cupparsley
1egg
Juice of 1/2 lemon
1egg
3/4 cupsunflower oil (200 ml)

Saved

Steps

50 minutes

1

Sauté the fish bones, shells, and heads in a pot. Cover with water, add the spices and 1 cup of parsley. Boil for 30 minutes.
2

Remove the bones and heads. Add the potatoes, cut into pieces, and boil for about 10 minutes.
3

Add the chopped hake and shrimp. Boil for 2 minutes. Let the broth cool.
4

Make the mayonnaise: blend the egg with half the oil and the lemon juice, then add the rest of the oil while blending. Thin the mayonnaise with the cooled broth.
5

Warm the soup slightly. Add more mayonnaise if needed, and stir in another cup of chopped parsley.