Gazpachuelo My Way

Name: Gazpachuelo My Way
Ingredients: Medium potatoes (1 per person); Hake or white fish fillets; Salt; 1 tablespoon per person rice; Large shrimp; 1 egg; Lemon; Olive oil; Garlic; Pitted green olives

José Ramos Pérez @cook_12030795

Churriana, Málaga

Very easy and quick end-of-the-month recipe.

José Ramos Pérez @cook_12030795

Churriana, Málaga

Very easy and quick end-of-the-month recipe.

Saved

Ingredients

Medium potatoes (1 per person)
Hake or white fish fillets
Salt
1 tablespoonper person rice
Large shrimp
1egg
Lemon
Olive oil
Garlic
Pitted green olives

Saved

Steps

1

Place the shrimp heads in a saucepan with a drizzle of olive oil over medium heat.
2

When they turn orange, crush them.
3

After a few minutes, add water and keep on medium heat.
4

Cut the potatoes into chunks by breaking them apart.
5

Put them in a pressure cooker, add salt, half a tablespoon of rice, and a piece of hake or white fish fillet per person.
6

Strain the shrimp stock into the pot and add a bit more water to cover everything.
7

Close the pressure cooker and bring it up to pressure. Lower the heat and cook for 2 minutes in a quick cooker or 3 minutes in a regular one. Once done, release the pressure. Open and add the shrimp bodies.
8

For the mayonnaise, in a blender cup, add one egg, a pinch of salt, a squeeze of lemon, a couple of fingers of olive oil (adjust for the number of servings), and half a clove of garlic.
9

Add a little broth and mix with a whisk or fork until you get a smooth but not too runny texture.
10

Spoon the soup into bowls with very little broth, then add the mayonnaise as a creamy broth. Top with pitted green olives.