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.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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 until golden.
Simmer
Heat 1000ml fish stock with 2 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.
Poach
Lower fish cubes into simmering broth, reduce heat to low, poach 4-5 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.
Build
Whisk 4 egg yolks with 60ml olive oil and 20ml sherry vinegar in a small bowl until pale and creamy. Ladle 3-4 tbsp warm broth into yolks slowly while whisking constantly to temper without curdling.
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.
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.
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