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Spanish Seafood & Egg Chowder (Gazpachuelo)
 Gazpachuelo is a rich, creamy chowder with origins in the southern Spanish area of Andalusia. This version modifies and substitutes to my tastes and is slightly thicker than the traditional Spanish chowder (more potatoes and peas, for example). Gazpachuelo's creaminess comes not from cream but from the egg sauce (mayonnaise). Make the egg sauce while potatoes are cooking.
 Stock/broth. Bottled clam juice works fine. If you have time and inclination, remove shrimp shells and simmer the shells about 20 minutes in 2-1/2 cups of water; strain the liquid and use as stock for the chowder.
Fish and shrimp. For authentic gazpachuelo, use monkfish; cut fillets into bite-size pieces before cooking. Absent monkfish, select firm white fish such as cod, haddock, hake, or pollack. Remove any bones and skin. No need to cut the fish into pieces—place fillets into the pot whole (when cooked, the fish will flake easily by itself). Select smaller shrimp in the range of 40-50 per pound.
Total time about 1 hour. Serves 4-5.
SHOPPING LIST:
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 Roasted red peppers
- Fish
- Shrimp
- Dry sherry
- Egg
- Extra-virgin olive oil
- Fresh lemon or lime
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- Shrimp stock or clam juice
- Savory or thyme
- Potatoes
- Frozen peas
- Prosciutto or ham
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1
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Bring to boil in medium pot
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- 2.5 cups (20 oz) shrimp stock or clam juice (see above)
- 2.5 cups (20 oz) water
- 1/4 tsp dry savory or thyme, crushed
- Optional: 1/4 tsp dry mint, crushed
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2
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Stir in and cook gently, covered, until near-tender (8-10 minutes)
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- 3-4 medium russet or Yukon Gold potatoes, peeled and irregularly diced
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3
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Remove and set aside 1/2 cup (4 oz) hot liquid (use in egg sauce, below*)
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4
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Add to pot and cook gently 2-3 minutes
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- About 3/4 cup (6 oz) frozen peas
- About 1/4 cup (2 oz) prosciutto or ham, finely chopped
- 2-4 roasted red peppers, coarsely chopped
- 1 pound (16 oz) fish fillets (see above)
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5
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Add and cook until shrimp curl and turn pink (about 2 minutes)
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- About 1/2 pound (8 oz) shrimp, shelled and deveined (see above)
- 2-3 tablespoons dry sherry
- Salt and fresh ground black pepper, to taste
- Optional: hot paprika, to taste
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6
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Remove pot from heat, then stir in prepared egg sauce (below) until fully blended.
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*Egg Sauce
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1 - Beat in blender
2 - Add gradually while blending
3 - Add and blend thoroughly
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- 1 egg
- About 1/3 cup (3-4 oz) extra-virgin olive oil
- Reserved hot broth
- 3 tablespoons lemon or lime juice
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To serve: Garnish with mint leaves. Sprinkle with paprika if desired.
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www.cybershingle.com/recipes/
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