Gazpachuelo – hot fish soup from Málaga

Ingredients for 4 portions

• 600 gPotato
• 1.2 lFish stock
• to tasteSalt
• 1Egg, at room temperature
• 200 mlRapeseed oil
• 2 tbspVinegar, white wine vinegar
• 400 gHake fillet, in chunks
• 200 gPrawns, peeled, raw

Method

1. Peel the potatoes and cut them into thin slices.
2. Bring the stock to the boil in a pan, add the potatoes and season with salt.
3. Simmer over a medium heat for 15 minutes, until the potatoes are tender.
4. Meanwhile, make the mayonnaise: put the egg, a pinch of salt and half the vinegar in the jug of a stick blender. Blend with the blender at the bottom, adding the oil in a thin stream, until thick.
5. Add the hake and prawns and poach over a low heat for 4–5 minutes, until cooked through. Take the pan off the heat.
6. Put the mayonnaise in a large bowl and whisk in the hot broth a ladle at a time, so it doesn't split. Pour the mixture back into the pan and stir, without letting the soup boil again.
7. Season with the rest of the vinegar and salt, and serve straight away.

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