Authentic Spanish Gazpachuelo (Creamy Fish Soup)

Spanish Gazpachuelo, a delightful creamy fish soup, is a true gem in the world of international soups. This traditional dish hails from the coastal regions of Spain and combines fresh fish with a velvety texture that warms the soul. If you’re in the mood to try something unique and comforting, this is your ticket to culinary bliss. With its rich flavors and creamy consistency, it’s a specialty soup that showcases the essence of Mediterranean cuisine.

Picture yourself enjoying a bowl of Gazpachuelo, where every spoonful is a harmonious blend of tender fish, aromatic spices, and a creamy base that feels like a warm embrace. This dish is not just about sustenance; it tells a story of maritime traditions and flavorful heritage.

Deliciously Creamy Spanish Gazpachuelo Soup

Creamy Spanish Gazpachuelo soup with fish and parsley in a rustic bowl beside a slice of bread.

This Spanish Gazpachuelo is a creamy fish soup made with fresh catch, eggs, and a hint of lemon, resulting in a rich and satisfying dish. Its flavor profile is a perfect balance of briny fish and a smooth, creamy texture, making it an exquisite choice for soup lovers.

Ingredients

500g white fish fillets (e.g., cod or hake)
1 medium onion, finely chopped
2 garlic cloves, minced
4 cups fish stock or water
2 large eggs
1/2 cup olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Chopped fresh parsley for garnish

Instructions

Prepare the Fish: Cut the fish fillets into bite-sized pieces and set aside.
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant.
Add the Liquid: Pour in the fish stock or water, bringing it to a gentle simmer.
Cook the Fish: Add the fish pieces to the pot and cook for about 5-7 minutes until the fish is opaque and flakes easily.
Create the Creamy Base: In a separate bowl, whisk the eggs with lemon juice and a pinch of salt. Slowly add a ladle of hot soup to the egg mixture while whisking continuously to temper the eggs. This prevents them from scrambling when added to the pot.
Finish the Soup: Gradually stir the egg mixture back into the pot, stirring gently until well combined. Heat through without boiling.
Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy hot!