Açorda de Mariscos (Seafood Bread Soup)

Method

1. 1
   • shrimp 500 g
   • fish stock 1 l

   Simmer stock with shrimp shells — Simmer the shrimp shells in the fish stock for 10 minutes to deepen the flavor, then strain and discard the shells. Keep the stock hot.

   ⏱10 min
2. 2
   • garlic 6
   • olive oil 4 tbsp

   Sauté garlic and chili — Heat the olive oil in a wide pot and gently cook the garlic and chili for 2-3 minutes until fragrant but not browned.

   ⏱3 min
3. 3
   • shrimp 500 g
   • clams 400 g
   • fish stock 1 l

   Cook clams and shrimp — Add the clams, pour in the hot stock, cover, and cook for 4-5 minutes until the clams open (discard any that stay closed). Stir in the shrimp and cook for 2 more minutes until pink.

   ⏱5 min
4. 4
   • white bread 400 g
   • egg 4
   • fresh cilantro 4 tbsp
   • lemon juice 1 tbsp
   • salt to taste

   Stir in bread and eggs — Stir in the torn bread and let it soak and break down for 2-3 minutes over low heat until thickened to a soft, porridge-like consistency. Off the heat, quickly stir in the beaten eggs so they cook in the residual heat, then season with salt and lemon juice and scatter with cilantro before serving.