Mayonnaise soup

For the soup: Put a pot to boil with water, salt, an onion and a sprig of parsley (parsley is optional) for 25'.

Remove the parsley (with a strainer) and add the squid and boil for 10'.

Add the hake and let it boil for 10 minutes. The onion can be squeezed well so that it releases all its juice or if you prefer you can grind it or eat it whole. (Clams are optional, normally I do not add them because if any come out with sand it spoils everything, although it gives it a very good taste).

While all the above is boiling, peel the raw shrimp (reserve) and put the shells with water and salt in a saucepan to boil for 15 minutes, then mash, strain and add the broth to the main pot.

Remove some broth to cook the fine noodles for the time indicated on the package and add the peeled shrimp with 1 minute remaining.

For the mayonnaise: Put 1 egg, a teaspoon of salt, a teaspoon of vinegar and EVOO in the blender and blend until it has a thick texture, as it is to be diluted in the soup.

Serve the broth with noodles and shrimp, add a slice of hake, 2 or 3 squid rings per person and one or two spoonfuls of mayonnaise and eat!

You can use the leftover broth (it can be frozen) for a fideuá, rice, etc...