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Malaga style gazpachuelo

Malaga style gazpachuelo is a warm Spanish soup made with cod, potatoes, and mayonnaise, originally from Malaga. For 4 people, it takes 40 minutes and is easy to make, at about €3.10 per person. The key to success is stirring in the mayonnaise off the heat, whisked with warm broth first so it doesn't split.

Tonight we're turning our backs on the cold with gazpachuelo, Malaga's hot soup finished with mayonnaise, you're going to love it.

Malaga style gazpachuelo
Total time
40 min
Difficulty
Easy
Cost per person
€3.10
Calories per person
750 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Gazpachuelo surprises you the first time you taste it, it's a warm soup that's thickened like a cold sauce, with the particular velvety texture that comes from mayonnaise melted into fish broth. Potatoes give it body, the cod flakes into tender pieces, and a splash of lemon at the end wakes everything up without covering the briny taste of the broth.

It's a dish from Malaga that warms you up in winter without feeling heavy, perfect for a weeknight when you want something comforting without spending hours in the kitchen. It also works for a quiet Sunday lunch, served with toasted bread to dip into the soup. Mon Chou brings it out as soon as the weather turns cold, it's the kind of recipe that makes a nice change from baked fish.

The ingredients

4 people

Fish counter

  • Cod fillets 500 g

Fruits and vegetables

  • Potatoes 600 g
  • Garlic 2 cloves
  • Lemon 1

Pantry

  • Mayonnaise 6 tbsp
  • Fish stockoften in the pantry 1 l
  • Bay leavesoften in the pantry 2
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Baguette 4 slices

Allergens Fish, Eggs, Gluten

The step by step recipe

  1. Peel the potatoes and cut them into 2 cm cubes, then mince the garlic.

    Even cubes cook at the same rate, so you won't end up with mush on one side and raw bites on the other.

  2. Bring the fish stock to a simmer with the bay leaves, garlic, and potatoes, and let it cook. 15 min

    Keep the heat low, a hard boil breaks up the potato cubes and clouds the soup.

  3. Cut the cod into large cubes, drop them into the broth, and poach over very low heat. 6 min

    Turn off the heat as soon as the flesh flakes into big petals, it will finish cooking in the residual warmth.

  4. Whisk the mayonnaise with a ladle of warm broth in a bowl, then pour it into the soup off the heat and stir gently.

    Don't let the soup boil again, it should stay just warm and silky.

  5. Season with lemon juice, salt, and pepper, then serve with slices of toasted bread.

    A squeeze of lemon right at the end brings out all the flavor of the sea.

Our tips to get it right

  • Pick a thick, firm mayonnaise, homemade or store bought, it whisks into warm broth more smoothly without separating.
  • Cut the potatoes into even 2 cm cubes so they cook at the same rate and stay tender without falling apart.
  • Serve the soup as soon as the mayonnaise is stirred in, it loses its silky texture if it sits too long before being served.

The variations

  • Swap the cod for hake or monkfish, two firm white fish that hold up well when poached in broth.
  • For a fish free version, use vegetable broth instead of fish stock and add a few shrimp, or keep it fully vegetarian with extra potatoes.
  • To save time, use ready made fish stock and pre steamed potatoes, you'll cut about ten minutes off the total.

What to serve it with

  • Garlic rubbed toasted bread
  • A simple fresh tomato salad
  • A glass of dry white wine

Storage

Keep gazpachuelo in the fridge in a sealed container for 1 day at most, the mayonnaise doesn't hold up well any longer than that. Reheat it very gently and never let it boil, or the sauce will split. Freezing isn't recommended because of the mayonnaise.

Questions about this dish

Can you make gazpachuelo ahead of time?

You can cook the broth with the potatoes and fish ahead of time, but add the mayonnaise only right before serving. It doesn't hold up well to being reheated afterward without the risk of splitting.

Why does my soup turn grainy?

This almost always happens when the mayonnaise is added to broth that's too hot, or when the soup is brought back to a boil afterward. Always whisk it with a ladle of warm broth first and stir it in off the heat.

Can you use store bought mayonnaise instead of homemade?

Yes, it's actually simpler and works just as well, as long as you choose a thick mayonnaise. Avoid thin, runny versions since they won't thicken the soup properly.

What kind of bread goes with gazpachuelo?

A classic toasted baguette works great, it adds crunch against the soft texture of the soup. You can also rub it with a garlic clove for extra flavor.

How long does it take to make a Malaga style gazpachuelo?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Malaga style gazpachuelo?

About 750 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Malaga style gazpachuelo cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, gluten. Always check the labels of the products you buy.

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