Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, seafood and bread mix (portuguese acorda de marisco). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Açorda de marisco This seafood version of the popular and versatile Portuguese açorda is often described as a dry bread soup. It also appears that the bread soup is a dish of subsistence, probably due to food crises. In olive oil, sauté the cloves of garlic and add the bread. Pour the broth and bring to the boil.
To get started with this recipe, we have to first prepare a few ingredients. You can cook seafood and bread mix (portuguese acorda de marisco) using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make seafood and bread mix (portuguese acorda de marisco):
- Take 600 grams bread
- Take 600 grams seafood (i prefer only shrimp but the recipe calls for all the seafood you like)
- Get 3 egg yolks
- Get 3 clove garlic
- Prepare 3 tbsp olive oil
- Make ready 1 hanful of parsley
- Take 1 pipri piri sauce (optional and to taste )
- Get 1 salt and pepper to taste
Like so much cozinha pobre (rural fare), açorda is the very notion of frugality itself. A traditional Alentejo "Dry Soup" consisting of a hearty mix of shrimp, clams, mussels, scallops and cubed Portuguese bread. Even though it originated as a poor man's dish, today these comforting soups represent an integral part of Portuguese national cuisine. While often appearing in hearty Portuguese seafood dishes such as the cataplana, caldeirada or feijoada de marisco, an interesting traditional recipe is the mexilhões à moda de Aveiro, which are mussels fried on a skewer, and submerged in a special sauce for a few days, or perhaps the easily found mexilhões com molho verde, boiled mussels.
Instructions to make seafood and bread mix (portuguese acorda de marisco):
- cook the shrimp in salty water peel shopped and save the stock
- warm the olive oil add the garlic and the shopped shrimp ,cook mixing slowly for 5minutes
- add the bread cut int bits ,season with salt and pepper,continue stir slowly for more 5minutes
- add 2cups of the cooking stock ,mix slowly until the bread becomes a paste (cook more 5minutes ,if needed add more stock but don't overdo it ,should not be to liquid more like a porridge
- quickly add the yolks mixing well way from the heat
- sprinkle with shopped parsley
Even though it originated as a poor man's dish, today these comforting soups represent an integral part of Portuguese national cuisine. While often appearing in hearty Portuguese seafood dishes such as the cataplana, caldeirada or feijoada de marisco, an interesting traditional recipe is the mexilhões à moda de Aveiro, which are mussels fried on a skewer, and submerged in a special sauce for a few days, or perhaps the easily found mexilhões com molho verde, boiled mussels. While the Spanish have paella, the Portuguese have arroz de marisco or seafood rice. Smothered in a rich sauce and chock-full with plenty of shellfish, it is the epitome of comfort food. Just be sure to have plenty of napkins on hand because it can be a little messy to eat (especially when cracking open the crab legs).
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