The vinegar in this warm soup is the link with gazpacho. It is surprisingly good and easy to make, so is associated in Spain with emergencies!
The idea is to stretch fish for one or two people to make soup for six. It is better made with fish stock, but still good made with water.
Serves 4-6
1-2 small fish (such as red mullet or sole), scaled and filleted
1 1/4 pint of water
1 1/2 lb. new potatoes
1/2 tablespoon salt
10 fl. oz mayonnaise
2 tablespoon wine vinegar
To prepare the fish stock (optional)
Heads from 1 lb. prawns
1 stick celery, chopped
A few parsley stalks
1 bay leaf
Preparation
Put the bones and heads from the fish, plus the optional ingredients for the fish stock in a pan with the water. Simmer for 25 minutes, while you peel and dice the potatoes
Strain the stock, return to the pan and add the potatoes and salt. Cook until tender, then add the fish, in small pieces, for the last 5 minutes. Remove the potatoes and fish to a serving bowl.
Let the stock cool down a little (this is where mayonnaise is made at home). Stir the stock into the mayonnaise, to make a creamy soup and pour over the potatoes and fish.
Check the seasoning, stir in the vinegar and serve warm. Sometimes a jug of vinegar is passet at table.