Açorda de marisco is a Portuguese way to turn day-old bread into a fragrant seafood meal. Garlic, cilantro, olive oil, and shellfish make the simple ingredients taste generous and coastal.
Poach the seafood in fish stock, use that broth to moisten the bread, and finish the dish with eggs cooked directly in the pan.
Keep the garlic on low heat so it perfumes the oil without turning bitter.
Serving Suggestions
Serve immediately with lemon and a simple tomato salad.
Recipe Notes
This dish is best fresh because the bread continues to absorb liquid as it sits. Refrigerate leftovers for up to one day.
Portuguese Açorda de Marisco
A rustic Portuguese seafood bread stew with shrimp, clams, garlic, cilantro, olive oil, and egg.
Ingredients
Equipment
Method
Cook the Seafood:
- Bring the fish stock to a gentle simmer in a saucepan. Add the clams, cover, and cook for 4 to 5 minutes until they open.
- Transfer the clams to a bowl. Add the shrimp to the stock and poach for 2 to 3 minutes until just cooked. Remove the shrimp and reserve the stock. Discard any clams that stay closed.
Make the Garlic Base:
- Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook for 1 minute without browning.
- Add half of the cilantro and cook for 30 seconds.
Fold in the Bread:
- Add the torn bread and toss to coat. Pour in the warm seafood stock a little at a time, stirring until the bread becomes moist and spoonable but not soupy. Season with salt.
Finish and Serve:
- Fold in the shrimp and most of the clams. Make four wells in the bread mixture and crack in the eggs. Cover and cook for 4 to 6 minutes until the whites set and the yolks remain soft.
- Scatter with the remaining cilantro and serve with lemon wedges.
Nutrition
Notes
- Add the stock gradually because older bread can absorb different amounts of liquid.
- Use a wide pan so the eggs cook evenly without overcooking the bread.
