Rustic Portuguese Açorda de Marisco with Shellfish Infusion

Name: Rustic Portuguese Açorda de Marisco with Shellfish Infusion
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Mussels; Clams; Water; Bay leaf; Garlic cloves; Stale crusty bread; Olive oil; Onion; Garlic cloves; Sweet paprika; Crushed red pepper flakes; Salt & black pepper; Eggs; Fresh cilantro; Lemon wedges

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

Mussels

500g, cleaned and debearded

Clams

300g, soaked to remove sand

Water

1 liter

Bay leaf

Garlic cloves

2, smashed

For the Açorda

Stale crusty bread

400g, cubed

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Garlic cloves

2, minced

Sweet paprika

1 teaspoon

Crushed red pepper flakes

½ teaspoon

Salt & black pepper

to taste

For the Finish

Eggs

4 large

Fresh cilantro

chopped

Lemon wedges

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.

Simmer for about 15 minutes on medium-low heat.

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.

Poach the eggs for about 5 minutes on low heat.

Plating & Serving