Malagueño gazpachuelo
This soup of humble origins is the perfect companion to your table also at special parties. It is light, creamy and very smooth and drives children and adults crazy.
With the Excellent pressure cooker you prepare it in a jiffy and at home they will want to drink it at all hours.
Ingredients:
- 1000 g of monkfish
- 4 liters of water
- 200 g of prawns
- 200g of clams
- 4 medium potatoes
- a bunch of parsley
- 250 ml homemade mayonnaise
Preparation:
- In an Excellent pressure cooker put the potatoes, the shells of the shrimp, the clams, the head of the fish and its bones and a bunch of parsley. Close the pot and cook over high heat.
- Once the pot has begun to release air, lower the heat to medium and cook for 7 minutes.
- When ready, strain and reserve the potatoes and clams, discarding the rest.
- Skim the broth well, removing all the impurities on the surface and adjust the salt level. Clean the clams from the shells.
- Return the broth, potatoes and clean almeas to the pot and add the prawns and the fish cut into pieces. Cook for five minutes.
- Remove the prawns and fish and reserve the broth on the heat. Add the mayonnaise and blend with the help of a hand blender until the broth is smooth and without unmixed parts of mayonnaise. Add the fish, the prawns, the clean clams. Garnish with a sprig of parsley and serve hot.
Photography and recipe by Loleta .
