Reinventing Traditional Gazpacho

• Monkfish (1 kg), shrimp (250 g)
• Red pepper (1), garlic (1 head), onion (1), tomatoes (2)
• Egg (1), ñora peppers (2), fish broth (3/4 L), olive oil (1 cup)
• Paprika, thyme, peppermint (1 sprig), saffron, pepper and salt

1. Dice the fish after cleaning it thoroughly. Wash the shrimp and remove the heads and shells. Cook them and save the broth.
2. Cut the pepper and remove the seeds. Peel the garlic and cut the head into pieces, except for two teeth. Peel the onion and tomatoes, and chop them up.
3. Cook the egg. Peel and chop it into small pieces.
4. Sauté the ñora peppers in a saucepan with olive oil, along with the pepper and two cloves of garlic.
5. Put the monkfish and shrimp into the dish to brown them. Set them aside and save them.
6. Sauté the onion and tomatoes in the saucepan as well.
7. First pour the garlic and then the peppers and the crushed garlic, as well as the fish broth and spices. Salt to taste.
8. Let it simmer for 30 minutes. Once it is half-baked, pour the pieces of fish and peppermint in. When it is finished cooking, add the shrimp. Serve garnished with pepper, hard boiled egg, and shrimp.

1. Separate the egg whites from the yolks. Prepare a mayonnaise by hand with the egg yolks and a little salt. Add oil little by little while whisking it with a fork. Do not stop whisking until the end, since it needs to be dense. Pour a few drops of lemon juice in to prevent it from spoiling.
2. Pour water in a saucepan and boil the young hake for 15 minutes. After this, strain the hake by removing the bones and the head. Mash the fish and save the broth.
3. Pour the broth and the hake into the saucepan. Pour in the egg whites and allow it to boil.
4. With a little water, thin the mayonnaise until it reaches your desired consistency.
5. Remove the pan from the stove and add the mayonnaise slowly. At the same time, stir it with a wooden spoon. Pour in the salt and lemon juice.
6. It is very important to serve as soon as it is ready since it cannot be reheated or saved for later. It is best accompanied with wedges of bread and Malaga olives.

1. Crush the clove of garlic with a little salt. Add the egg yolk and vinegar. Slowly pour the oil into the mixture, creating a cream.
2. Dip the bread in the water and then add it into the cream. Add the peeled and sliced cucumber, and the previously washed spinach leaves and pepper into the mixture.
3. Mash the gazpacho and strain it to avoid lumps. Season it to your tasting preferences, and thin the gazpacho with cold water to the desired consistency.
4. We serve it cold, decorating it with cilantro. This gazpacho is typical of Huelva.

Text: María Jesús Colombo