Entree: Portugal – Portuguese Seafood Coast – Açorda de Marisco (Portuguese seafood and garlic bread stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 4 cups (950 ml) fish stock or water
- 1/2 cup (120 ml) dry white wine (optional)
- 4 slices day-old rustic bread, torn into pieces, about 8 oz (225 g)
- 2 tbsp (30 ml) olive oil, plus extra for finishing
- 1 small onion, finely chopped, about 3 oz (85 g)
- 4 cloves garlic, thinly sliced
- 1/2 tsp (3 g) smoked paprika or sweet paprika
- 1 lb (454 g) mixed shellfish such as clams and mussels, cleaned
- 8 oz (225 g) shrimp, peeled and deveined
- 8 oz (225 g) firm white fish (cod or hake), cut into 1 in (2.5 cm) pieces
- 2 large eggs, approx. 1.8 oz (50 g) each
- 1 cup (packed) fresh cilantro leaves, chopped, about 15 g
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) lemon juice (optional)
- Extra virgin olive oil for drizzling

Instructions

1. In a large saucepan heat 2 tbsp (30 ml) olive oil over medium heat. Add the chopped onion and cook until translucent, about 4 minutes. Add the sliced garlic and paprika and cook 30–45 seconds until fragrant.
2. Pour in the white wine (if using) and simmer 1–2 minutes to reduce slightly. Add the fish stock or water and bring to a gentle simmer.
3. Add the clams and mussels to the simmering broth, cover, and cook until they begin to open, about 4–6 minutes. Remove opened shellfish with a slotted spoon and set aside; discard any unopened shells.
4. Add the shrimp and white fish pieces to the broth and poach gently for 3–4 minutes until the fish is opaque and shrimp are pink. Return the cooked clams and mussels to the pot.
5. Reduce heat to low. Add the torn bread pieces to the broth and press them down to soak; let sit 3–5 minutes until the bread breaks down and thickens the liquid into a stew-like texture. Stir gently to combine.
6. Make small wells in the stew and crack the eggs directly into the wells. Cover the pot and poach the eggs in the hot stew 3–4 minutes for runny yolks or longer to your liking.
7. Stir in chopped cilantro, lemon juice if using, and adjust seasoning with salt and pepper. Finish with a generous drizzle of extra virgin olive oil.
8. Serve hot in deep bowls, ensuring each portion gets seafood, broth-soaked bread, and a poached egg.