This creamy-tasting soup from Málaga, called gazpachuelo, has no cream in it. Instead, the luscious texture comes from a mayonnaise-like blend of egg and olive oil that gets beaten into the hot chowder. Amazing Seafood Recipes

Janet Mendel
February 2005


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30 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, combine the clam broth, water and thyme and bring to a boil over moderately high heat. Add the potato and cook until almost tender when pierced, about 10 minutes.

  • Meanwhile, in a blender, beat the egg. With the machine on, gradually beat in the olive oil and then the lemon juice. Gradually add 1/2 cup of the hot clam broth and blend until emulsified. Season the sauce with salt and pepper.

  • Add the monkfish, peas, Serrano ham and piquillo pepper to the broth in the pot and cook for 2 1/2 minutes. Add the shrimp and simmer until they are pink and curled, about 2 minutes. Add the sherry. Remove the chowder from the heat and stir in the egg mixture. Season the soup with salt and pepper and serve.