Spanish · Lunch
Creamy Spanish Fish and Potato Soup
Malaga Egg-Thickened Soup
Malaga warm soup of potato and white fish poached in stock, finished by emulsifying egg yolks and olive oil into the broth for a silky tangy plate, served with bread for the rich liquor.
$$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
22gFat
35gCarbs
2gSugar
4gFiber
720mgSodium
185mgChol
Goes well with
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international
Instructions
1
Prep
Cut hake into 3cm cubes and pat dry. Peel potato into 2cm cubes. Smash garlic cloves. Separate egg yolks from whites. Chop parsley. Toast bread slices until golden.
2
Simmer
Heat 1000ml fish stock with bay leaves in a heavy pot over medium-high. Add potato cubes and a pinch of salt, simmer 14 minutes until tender at centre, stirring occasionally.
3
Poach
Lower fish cubes into simmering broth, reduce heat to low, poach 4 minutes until fish flakes easily with a fork. Lift fish and potato into a warm bowl with a slotted spoon. Keep broth on the heat.
4
Build
Whisk egg yolks (reserve whites for another use) with 60ml olive oil and sherry vinegar in a small bowl until pale and creamy. Ladle 1/4 cup warm broth into yolks slowly while whisking constantly to temper without curdling.
5
Finish
Pour tempered yolk mixture into pot off heat, swirl gently to emulsify into broth. Return fish and potato to pot, stir through without breaking up pieces.
6
Plate
Ladle soup into warm bowls, scatter black pepper and parsley over the top, and serve with toasted country bread alongside for soaking up the rich broth.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) hake fillet
- 4 large eggs
- 600g (21.2 oz) Yukon gold potato
- 6 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 20ml (4 tsp) sherry vinegar
- 1000ml (4 1/4 cup) fish stock
- 2 dried bay leaves
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 slices country bread