Gazpachuelo is a Spanish soup originating from Malaga. Originally, it was a poor man’s dish made by local fishermen, who would prepare it with fish, fish stock, mayonnaise, potatoes, garlic, egg yolks, and wine vinegar. Over time, they started to add shrimps and clams into the soup.
Nowadays, gazpachuelo is typically consumed in the winter, when it’s often accompanied by hard-boiled eggs and toasted bread, which should be dipped into the soup.
MOST ICONIC Gazpachuelo
MAIN INGREDIENTS
Caldillo de pintarroja is a traditional seafood soup originating from Malaga. It's usually made with a combination of dogfish, garlic, bread, almonds, clams, hot peppers, tomatoes, mint, lemon juice, saffron, wine, olive oil, and salt. The almonds, bread, and garlic are fried until golden, then mixed with cooked and peeled tomatoes, hot peppers, and wine.
The fish is boiled separately, and it's then mixed with the rest of the ingredients and saffron. The soup is simmered shortly, and if it becomes too spicy, it's recommended to add a little lemon juice to the pot. Caldillo de pintarroja is especially popular during winter.
Caldillo de perro (lit. dog soup) is a traditional Andalusian soup originating from El Puerto de Santa María. The soup is usually made with a combination of fresh hake, olive oil, onions, Seville oranges, garlic, and stale bread. The garlic is fried in oil, then discarded.
The onions are fried in the same oil, then mixed with water and cooked until soft. The pieces of hake are added to the pot and boiled, and near the end of cooking the juice of Seville oranges is mixed in, along with bits of bread. This soup is traditionally served warm in an earthenware plate called cazuela de barro.
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