Gazpachuelo malagueño

Ingredients

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• 500 g potatoes

• 600 g hake in slices (with bones and head for the stock, if possible)

• 8 langoustines (large prawns)

• 1 egg

• 100 ml mild olive oil

• 100 ml sunflower oil

• 1 lemon

• 1 bay leaf

• Fresh parsley

• Salt

• About 1 litre of water

Preparation

1. 01Make the stockPut the bones and pieces of hake you will not serve, the heads and shells of the prawns, the bay leaf, a sprig of parsley and the water in a pot. Simmer about 20 minutes and strain the stock.
2. 02Cook the potatoesPeel the potatoes, cut them in small pieces and cook them in the strained stock with a little salt until tender.
3. 03Make the mayonnaiseMeanwhile, make a mayonnaise with the egg, olive oil and sunflower oil, adding the oil little by little. Season with a few drops of lemon and salt.
4. 04Cook the fishWith the potatoes almost done, add the hake slices and peeled prawns to the stock. Cook just 3-4 minutes, until the fish is done.
5. 05Bind with the mayonnaiseTake the pot off the heat. Temper the mayonnaise in a bowl with a few ladles of hot stock, stirring, and pour it into the pot without letting it boil again.
6. 06ServeServe at once, sprinkled with chopped parsley and a few drops of lemon to taste.

Variations

• The oldest, simplest version uses a broth with cooked egg whites, bound with mayonnaise; bread, potato or rice were added later and, finally, fish stock.
• It is often served with slices of toasted or fried bread in the bowl, or with a few drops of sherry vinegar.