Entree: Portugal – Algarve – Açorda de Marisco (Algarve-style seafood and bread soup in a garlicky cilantro-olive oil broth often finished with poached eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 3 min

Total 33 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) mixed seafood (clams, shrimp, firm white fish such as cod), cleaned and cut into bite-sized pieces if needed
- 8 oz (225 g) day-old country bread, torn into 1–2 inch (2.54 to 5.08 cm) pieces
- 4 cups (960 ml) fish or shellfish stock (or strong fish bouillon)
- 1/2 cup (120 ml) extra-virgin olive oil
- 4 garlic cloves, crushed (0.42 oz (12 g))
- 1 medium onion, finely chopped (5 oz (140 g))
- 1 cup (30 g) fresh cilantro (coriander) leaves, packed and chopped
- 4 large eggs
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- Optional: 1 bay leaf
- Optional garnish: extra olive oil for drizzling and chopped cilantro

Show original ingredient measurements

- 1 lb (450 g) mixed seafood (clams, shrimp, firm white fish such as cod), cleaned and cut into bite-sized pieces if needed
- 8 oz (225 g) day-old country bread, torn into 1–2 inch pieces
- 4 cups (960 ml) fish or shellfish stock (or strong fish bouillon)
- 1/2 cup (120 ml) extra-virgin olive oil
- 4 garlic cloves, crushed (12 g)
- 1 medium onion, finely chopped (5 oz / 140 g)
- 1 cup (30 g) fresh cilantro (coriander) leaves, packed and chopped
- 4 large eggs
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- Optional: 1 bay leaf
- Optional garnish: extra olive oil for drizzling and chopped cilantro

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring the fish stock to a gentle simmer in a wide, shallow pot. If using clams, add them first and simmer until just opening, then remove and reserve; keep stock hot.
2. In a separate saucepan, heat 1/4 cup (60 ml) olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add the crushed garlic and cook 1 minute more without browning.
3. Add the torn bread pieces to the onion and garlic, then pour enough hot stock over the bread to just cover it (about 3 cups (720 ml)). Add the bay leaf if using. Let sit 3 minutes, then mash the bread with a wooden spoon or potato masher to form a thick, porridge-like base (açorda).
4. Stir in the chopped cilantro, lemon juice, remaining 1/4 cup (60 ml) olive oil, salt, and pepper. Keep the mixture at a gentle simmer.
5. Add the mixed seafood to the pot and cook until the shrimp are pink and firm and the fish is opaque, about 4–6 minutes. If you reserved clams, return them to the pot to warm through.
6. In the final 2–3 minutes of cooking, carefully make four small wells in the açorda and crack an egg into each well. Cover the pot and poach the eggs to your preferred doneness (about 3–5 minutes for runny yolks).
7. Remove from heat. Ladle portions into shallow bowls so each serving receives a poached egg and seafood. Drizzle with a little extra olive oil and garnish with chopped cilantro. Serve immediately.

1. Bring the fish stock to a gentle simmer in a wide, shallow pot. If using clams, add them first and simmer until just opening, then remove and reserve; keep stock hot.
2. In a separate saucepan, heat 1/4 cup (60 ml) olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add the crushed garlic and cook 1 minute more without browning.
3. Add the torn bread pieces to the onion and garlic, then pour enough hot stock over the bread to just cover it (about 3 cups / 720 ml). Add the bay leaf if using. Let sit 3 minutes, then mash the bread with a wooden spoon or potato masher to form a thick, porridge-like base (açorda).
4. Stir in the chopped cilantro, lemon juice, remaining 1/4 cup (60 ml) olive oil, salt, and pepper. Keep the mixture at a gentle simmer.
5. Add the mixed seafood to the pot and cook until the shrimp are pink and firm and the fish is opaque, about 4–6 minutes. If you reserved clams, return them to the pot to warm through.
6. In the final 2–3 minutes of cooking, carefully make four small wells in the açorda and crack an egg into each well. Cover the pot and poach the eggs to your preferred doneness (about 3–5 minutes for runny yolks).
7. Remove from heat. Ladle portions into shallow bowls so each serving receives a poached egg and seafood. Drizzle with a little extra olive oil and garnish with chopped cilantro. Serve immediately.