Go Back
–+ servings
Portuguese açorda de marisco, a rustic seafood bread stew with shrimp, clams, cilantro, and a soft egg in a ceramic bowl.

Portuguese Açorda de Marisco

No ratings yet
A rustic Portuguese seafood bread stew with shrimp, clams, garlic, cilantro, olive oil, and egg.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Portuguese
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Seafood Broth
  • 3 cups fish stock
  • 1 lb raw shrimp peeled and deveined
  • 1 lb small clams scrubbed
  • 1 medium lemon cut into wedges
Acorda
  • 1 lb day-old rustic bread torn into bite-size pieces
  • 1/4 cup extra-virgin olive oil
  • 5 cloves garlic thinly sliced
  • 1 cup fresh cilantro leaves roughly chopped
  • 1/2 tsp salt
  • 4 large eggs

Equipment

  • Large skillet or sauté pan
  • Chef's knife
  • Cutting board
  • Small saucepan

Method
 

Cook the Seafood:
  1. 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.
  2. 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:
  1. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook for 1 minute without browning.
  2. Add half of the cilantro and cook for 30 seconds.
Fold in the Bread:
  1. 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:
  1. 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.
  2. Scatter with the remaining cilantro and serve with lemon wedges.

Nutrition

Calories: 610kcalCarbohydrates: 66gProtein: 37gFat: 23gSaturated Fat: 4gCholesterol: 255mgSodium: 1120mgFiber: 4gSugar: 3g

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.