Growing up in a Portuguese family, food has always been a big part of my life. From the smell of fresh bread baking in the oven to the sound of sizzling seafood on the stove, my childhood memories are filled with delicious meals shared with loved ones.
One dish that holds a special place in my heart is Açorda de Marisco. This traditional Portuguese seafood bread soup is a staple in my family’s kitchen and has been enjoyed for generations. It’s a warm and comforting dish that’s perfect for a cozy night in with friends or family.
I still remember the first time I tried Açorda de Marisco. I was visiting my grandparents in Portugal and my grandmother had spent all day in the kitchen preparing a feast for us. The table was laden with all sorts of delicious dishes, but the one that caught my eye was a steaming pot of Açorda de Marisco.
I took my first bite and was immediately transported to seafood heaven. The soup was rich and flavorful, with tender pieces of shrimp, cockles, and clams swimming in a broth infused with garlic, olive oil, and cilantro. The bread had soaked up all the delicious flavors and was soft and comforting. It was love at first bite.
Now that I’m living in the US, I love making Açorda de Marisco at home to share with my friends and family. It’s a dish that brings back so many happy memories and always puts a smile on my face.
Making Açorda de Marisco at home is easier than you might think. All you need are a few simple ingredients and about an hour of your time.
Start by cooking the shrimp in a small amount of water. Separately, open the cockles and clams in separate containers and strain their respective waters. Combine the water from the three seafoods in a saucepan and bring to a boil to concentrate.
Next, break the bread into small pieces and drizzle it with the seafood broth. In a saucepan, place the olive oil and chopped garlic and let it brown. Add the bread and mix well. Season the bread soup with salt to your taste, stir well and add the seafood to the pan. Mix all ingredients and remove from heat.
Immediately add the beaten eggs, stir well to incorporate into the bread soup. Chop some fresh cilantro and place on top of the bread soup. Serve hot and enjoy!
Açorda de Marisco is more than just a delicious meal – it’s a connection to my heritage and a reminder of happy times spent with loved ones. I hope this recipe brings as much joy to your table as it has to mine.
- 1.1 lb of shrimp
- 1.1 lb of cockles
- 1.1 lb of clams
- 1.1 lb of bread
- 3 cloves of garlic
- 4 tablespoons of olive oil
- 3 eggs
- 1 bunch of cilantro
- Salt to taste
- Start by cooking the shrimp in a small amount of water. Separately, open the cockles and clams in separate containers and strain their respective waters.
- Combine the water from the three seafoods in a saucepan and bring to a boil to concentrate.
- Break the bread into small pieces and drizzle it with this water.
- In a saucepan, place the olive oil and chopped garlic and let it brown.
- Add the bread and mix well.
- Season the bread soup with salt to your taste, stir well and add the seafood to the pan.
- Mix all ingredients and remove from heat.
- Immediately add the beaten eggs, stir well to incorporate into the bread soup.
- Chop some fresh cilantro and place on top of the bread soup.
- Serve hot.
- You can definitely add other ingredients to this recipe to make it your own! Some suggestions could be adding different types of seafood such as mussels or squid, or adding vegetables like bell peppers or tomatoes.
- Try adding a firm white fish like cod or haddock. Just make sure to adjust the cooking time accordingly for the different types of seafood you add.
- You could also try adding some spices like paprika or cumin for extra flavor. Feel free to experiment and make the recipe your own!
- Traditionally, this dish is made with a dense, crusty bread like a sourdough or a rustic country loaf. However, you can experiment with different types of bread to see what you like best.
- Just keep in mind that the bread should be able to hold up well when soaked in the seafood broth and not become too mushy. Day-old bread works well for this recipe as it has had time to dry out a bit and will absorb the broth better.
- If you want to add some heat to this recipe, there are a few ways you can do it. One way is to add some red pepper flakes or a diced fresh chili pepper when you sauté the garlic in olive oil. You could also try adding a dash of hot sauce or some cayenne pepper to the broth.
- Just be sure to start with a small amount and adjust to your taste. You can always add more heat, but it’s harder to take it away once it’s in the dish!