Rustic Portuguese Açorda de Marisco with Shellfish Infusion
A traditional coastal delicacy from Portugal, rich with the flavors of the sea.
Delve into the authentic taste of Portugal with this rustic bread-based seafood stew, infused with delectable shellfish flavors.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Shellfish Broth
For the Açorda
For the Finish
Preparation
Preparing the Shellfish Broth
Combine ingredients
Place mussels and clams in a large pot with water, bay leaf, and garlic.
Cook shellfish
Bring to a boil until the shellfish open, about 6-8 minutes. Discard any that do not open.
Strain broth
Strain the broth into a bowl and set aside the shellfish.
Preparing the Bread Base
Heat oil
Heat olive oil in a large pot over medium heat.
Sauté aromatics
Sauté onions until translucent, about 5 minutes. Add garlic, paprika, and red pepper flakes; cook for another minute.
Be cautious not to burn the garlic as it can turn bitter.
Add bread
Stir in the cubed bread, coating well with the onion and spice mixture.
Use a wooden spoon to stir for an even texture without damaging the bread.
Cooking Process
Simmer the Bread
Gradually ladle the shellfish broth over the bread mixture, stirring as it absorbs the liquid.
Add Shellfish
Gently fold in the mussels and clams, mixing with the bread.
Poach the Eggs
Nestle the eggs into the açorda to poach in the hot mixture.
Plating & Serving
Rustic Portuguese Açorda de Marisco with Shellfish Infusion
Rustic Portuguese Açorda de Marisco with Shellfish Infusion
Plating & Serving
Serve each bowl with a poached egg on top, garnished with fresh cilantro and a twist of lemon.