How to cook a delicious Malaga-style Gazpachuelo

Step 1 : First, ask the fishmonger to clean the hake by removing bones and skin, although it can also be cleaned at home very carefully.

Step 2 : Then, peel the potatoes and cut them into pieces of similar size, reserving them for later.

Step 3 : Peel the prawns and separate the bodies, which will be reserved for cooking.

Step 4 : In a large pot, place the hake bones and head, the prawn shells, potatoes, a bay leaf, and parsley, and cover everything with water.

Step 5 : Bring to a boil and cook on low heat, skimming constantly, for about 30 minutes to obtain a flavorful broth.

Step 6 : Meanwhile, cut the hake into small pieces and set aside along with the cooked prawns.

Step 7 : Once the broth is ready, strain it to remove the solids and transfer it to another pot, adding the cooked potatoes.

Step 8 : Let this mixture cook for approximately 10-12 minutes.

Step 9 : Separately, prepare a mayonnaise by mixing an egg, oils, lemon juice, and salt, following a known recipe or your preferred one.

Step 10 : When the broth is ready, set aside a bit of hot broth and, gradually, add it to the mayonnaise, gently mixing to prevent curdling.

Step 11 : Then, add the pieces of hake and the cooked prawns to the pot with the broth and mayonnaise mixture, heating for a few minutes to blend all flavors.

Step 12 : Before serving, sprinkle with chopped fresh parsley and present in deep bowls, optionally with a few drops of lemon.