Malaga hake and prawn gazpachuelo soup in the Thermomix
Total time48 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 28 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 48 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 28 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Gluten-free and 6 more Indicative dietary requirements
View full classification 17 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Soup
Lunch
30 to 60 minutes
Method
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In a mixing bowl, gradually whisk 200 ml water into the mayonnaise. Set aside. Check the clams and discard any broken ones or any that do not close when tapped.
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Pour the remaining 1100 ml water and the salt into the bowl. Insert the simmering basket containing the potatoes, keeping below the maximum fill mark, and cook for 10 minutes at Varoma temperature, speed 1.
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Spread the clams in the Varoma dish and the hake on its tray, leaving gaps for steam. Fit the covered Varoma and cook for 15 minutes at Varoma temperature, speed 1. Check that the potatoes are tender and the fish cooked; discard any clams that have not opened.
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Transfer the potatoes, clams and hake to a soup tureen. Add the prawns to the broth in the mixing bowl and cook for 3 minutes at 100°C, reverse rotation, spoon speed, until opaque and cooked through.
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Let the broth cool to about 70°C. Whisk several ladlefuls into the mayonnaise mixture, then pour it into the tureen. Add the remaining broth and prawns, stir gently and serve without bringing it back to the boil.
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