Main Course

Açorda de Marisco

Name: Açorda de Marisco
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: portuguese
Ingredients: 250 g stale bread crusts removed, torn into pieces; 250 g shrimp peeled, deveined; 500 g clams cleaned; 4 clove garlic minced; 1 pcs onion finely chopped; 3 tbsp olive oil; 0.5 cup cilantro fresh, chopped; 2 pcs egg; 2 cup water; 1 tsp salt; 0.5 tsp black pepper freshly ground

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

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

72%Score

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

Storage

Store any leftover açorda in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally, adding a splash of water if it becomes too thick.