Açorda de Marisco
Açorda de Marisco is a traditional Portuguese bread stew, rich with seafood and aromatic herbs. Stale bread is softened in a flavorful broth, then combined with a medley of seafood and fresh cilantro, creating a comforting and hearty meal.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 467 kcal
Allergen information: may contain crustaceans, eggs, fish, gluten, and molluscs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gstale bread, crusts removed, torn into pieces
- 250 gshrimp, peeled, deveined
- 500 gclams, cleaned
- 4 clovegarlic, minced
- 1 pcsonion, finely chopped
- 3 tbspolive oil
- 0.5 cupcilantro, fresh, chopped
- 2 pcsegg
- 2 cupwater
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
large bowl · large pot · skillet · whisk
The method
Step by step
- 1
Place the torn bread pieces in a large bowl and cover with water. Let it soak for about 10-15 minutes until softened, then squeeze out excess water and set aside.
About 15 min
Cook’s note: Using stale bread is key for the right texture; fresh bread will become too mushy.
- 2
Heat the olive oil in a large pot or deep skillet over medium heat.
About 1 min
- 3
Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
- 4
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
About 1 min
- 5
Pour in the water and bring to a simmer.
About 3 min
- 6
Add the clams to the pot, cover, and cook until they open, about 3-5 minutes. Discard any clams that do not open.
About 5 min
- 7
Remove the clams from the pot and set aside, reserving the cooking liquid.
About 1 min
Cook’s note: You can remove most of the clam meat from their shells for easier eating, leaving a few in their shells for garnish.
- 8
Add the shrimp to the simmering liquid and cook for 2-3 minutes until pink and cooked through. Remove the shrimp and set aside.
About 3 min
Cook’s note: Do not overcook the shrimp, as they will continue to cook slightly when added back in.
- 9
Add the soaked bread to the pot with the remaining liquid. Stir well, breaking up the bread with a spoon, until it forms a thick, uniform paste. This should take about 5 minutes.
About 5 min
Cook’s note: If the mixture is too thick, add a splash more water or clam cooking liquid.
- 10
Stir in most of the fresh cilantro, reserving some for garnish.
- 11
Whisk the eggs in a small bowl. Slowly drizzle the whisked eggs into the açorda while stirring continuously, allowing them to cook into strands.
About 2 min
Cook’s note: The eggs add richness and a characteristic texture to the açorda.
- 12
Return the cooked shrimp and clams to the pot. Stir gently to combine and heat through for about 1 minute.
About 1 min
- 13
Season with salt and freshly ground black pepper to taste.
- 14
Serve immediately, garnished with the reserved fresh cilantro.
Per serving
Nutrition
- Calories
- 466.5kcal
- Protein
- 40.9g
- Carbs
- 40g
- Fat
- 16.3g
- Fibre
- 2.2g
- Sugar
- 5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover açorda in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, stirring occasionally, adding a splash of water if it becomes too thick.
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