(warm) potato and fish soup with vinegar
Explanation:
I would personally leave the term gaspachuelo as warm potato and fish soup does not sound very appetizing. I would offer an explanation. See a one variation of the recipe below:
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Gazpachuelo - Wikipedia, la enciclopedia libre
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El gazpachuelo es una sopa originaria de Málaga y típica de pescadores, consistente en un caldo de pescado y una especie de mayonesa a base de ajos, ...
es.wikipedia.org/wiki/Gazpachuelo - 13k - Cached - Similar pages
Gazpachuelo - Potato and Fish soup with vinegar
The vinegar in this warm soup is the link wtih gazpacho. It is suprisingly good and easy to make, so is associated in Spain with emergencies!
www.spain-recipes.com/gazpachuelo.html - 26k - Cached - Similar pages
Gazpachuelo
Potato and Fish soup with vinegar
The vinegar in this warm soup is the link with gazpacho. It is suprisingly good and easy to make, so is associated in Spain with emergencies!
The idea is to stretch fish for one or two people to make soup for six. It is better made with fish stock, but still good made with water.
• Serves 4-6
• Difficulty: easy
• Preparation time: 35 minutes
Ingredients
• 1-2 small fish (such as red mullet or sole), scaled and filleted
• 1 1/4 pint of water
• 1 1/2 lb. new potatoes
• 1/2 tablespoon salt
• 10 fl. oz mayonnaise
• 2 tablespoon wine vinegar
To prepare the fish stock (optional)
• Heads from 1 lb. prawns
• 1 stick celery, chopped
• A few parsley stalks
• 1 bay leaf
Preparation
Put the bones and heads from the fish, plus the optional ingredients for the fish stock in a pan with the water. Simmer for 25 minutes, while you peel and dice the potatoes
Strain the stock, return to the pan and add the potatoes and salt. Cook until tender, then add the fish, in small pieces, for the last 5 minutes. Remove the potatoes and fish to a serving bowl.
Let the stock cool down a little (this is where mayonnaise is made at home). Stir the stock into the mayonnaise, to make a creamy soup and pour over the potatoes and fish.
Check the seasoning, stir in the vinegar and serve warm. Sometimes a jug of vinegar is passet at table.
Gazpachuelo
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En su confección primitiva el gazpachuelo se preparaba a base de aceite de oliva y yema de huevo, batido todo como una mayonesa que se diluía con caldo de ...
www.acocinar.com/gpachelo.htm - 7k - Cached - Similar pages
SUR Digital (Restaurantes)
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En Málaga, el rey de los gazpachos fríos es el ajo blanco y la más conocida de las sopas calientes es el gazpachuelo, plato que resucita a los muertos si se ...
servicios.diariosur.es/cocina/rmalag/17.htm - 16k - Cached - Similar pages
Comida Casera
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GAZPACHUELO. Ingredientes:. Aceite de oliva, 1/2 vaso. Sal, Al gusto. Huevos, Uno. Vinagre, 1 cucharadita. Limón, Uno. Patatas, Tres o cuatro ...
www.comidacasera.com/recetas/index.phtml?receta=645 - 22k - Cached - Similar pages
SABERCOCINAR.COM - Recetas de cocina - sopas - gazpachuelo
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GAZPACHUELO. INGREDIENTES:. Para el caldo - 1/2 kilo de pescados pequenos, para hacer caldo (*) - 2 hojas de laurel - 1 cebolla - 1 tomate ...
www.sabercocinar.com/s16.htm - 5k - Cached - Similar pages
Gazpachuelo
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Consejos, Secretos y Comentarios de Gazpachuelo: El truco está en no dejar de remover y en echar el agua a la mayonesa, muy lentamente, para que no se corte ...
www.euroresidentes.com/Recetas/cocina_andaluza/gazpachuelo.... - 23k - Cached - Similar pages
HTH!
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Note added at 1 hr (2007-09-30 20:17:32 GMT)
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or (warm) potato and fish soup with vinegar and mayo
| Taña Dalglish
Jamaica
Local time: 01:21
Works in field
Native speaker of: English
PRO pts in category: 64
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peer agreement (net): +2
