Cook and Scale
Açorda de Mariscos (Seafood Bread Soup)
4 servings · 40 min total
A rustic Portuguese bread soup enriched with garlicky shrimp and clams, softly bound with egg and fresh cilantro — deeply comforting.
Ingredients
- 400 g white bread, stale, torn into chunks
- 500 g shrimp, peeled, shells reserved
- 400 g clams, cleaned
- 1 l fish stock
- 6 garlic, minced
- 4 tbsp olive oil
- 1 fresh chilli, chopped
- 4 egg
- 4 tbsp fresh cilantro, chopped
- 1 tbsp lemon juice
- salt to taste
Contains: Gluten, Egg, Fish, Crustaceans, Molluscs
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
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.
- 4.
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.