Instructions: * Note: Use any lean white fish, small or large, cleaned, but with heads and tails. The greater the variety, the better.

Bring water to a boil with salt. Boil fish, covered, for 20 minutes with peeled potatoes cut in half. Remove potatoes when cooked through. Strain soup and return it to low fire.

Put egg yolks in a mortar with a few drops of lemon juice. Blend. Little by little add olive oil at room temperature while stirring constantly in the same direction. When the sauce is very thick, add 2 tablespoons lemon juice. Gradually stir in remaining olive oil. Season with salt and pepper.

Slide the egg whites into the soup. When they are cooked, remove with skimmer or slotted spoon, drain, and dice. Dice the cooked potatoes. Cool to lukewarm 1/2 cup of the soup and gradually add it to the mayonnaise (egg yolk mixture) while stirring. Stir in the remaining lemon juice. Gradually blend in the rest of the soup. Remove bones and skin from fish, return fish to soup, add the diced potatoes and egg whites, reheat gently, and serve.

Comments: In Malaga, the gazpachuelo is eaten lukewarm.

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