Açorda de Marisco

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Ongeveer 15 min

   Tip van de kok: Using stale bread is key for the right texture; fresh bread will become too mushy.

2. 2

   Heat the olive oil in a large pot or deep skillet over medium heat.

   Ongeveer 1 min

3. 3

   Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

   Ongeveer 7 min

4. 4

   Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   Ongeveer 1 min

5. 5

   Pour in the water and bring to a simmer.

   Ongeveer 3 min

6. 6

   Add the clams to the pot, cover, and cook until they open, about 3-5 minutes. Discard any clams that do not open.

   Ongeveer 5 min

7. 7

   Remove the clams from the pot and set aside, reserving the cooking liquid.

   Ongeveer 1 min

   Tip van de kok: You can remove most of the clam meat from their shells for easier eating, leaving a few in their shells for garnish.

8. 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.

   Ongeveer 3 min

   Tip van de kok: Do not overcook the shrimp, as they will continue to cook slightly when added back in.

9. 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.

   Ongeveer 5 min

   Tip van de kok: If the mixture is too thick, add a splash more water or clam cooking liquid.

10. 10

    Stir in most of the fresh cilantro, reserving some for garnish.

11. 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.

    Ongeveer 2 min

    Tip van de kok: The eggs add richness and a characteristic texture to the açorda.

12. 12

    Return the cooked shrimp and clams to the pot. Stir gently to combine and heat through for about 1 minute.

    Ongeveer 1 min

13. 13

    Season with salt and freshly ground black pepper to taste.

14. 14

    Serve immediately, garnished with the reserved fresh cilantro.