Açorda de Marisco - Portuguese Shellfish Bread Stew

September 25, 2012
4 Ratings
  • Serves 6
Author Notes

This is a recipe I grew up with being so traditional in Portuguese cuisine. I often make it when I have a few extra bread loafs that are no longer fresh enough to just eat as is. —urbanideas

What You'll Need
  • 2 pounds shrimps
  • 2 pounds mussels
  • 2 pounds frozen seafood mix
  • 1 onion
  • 6 cloves of garlic
  • 1 bunch fresh cilantro
  • 1.5 loafs of stale bread (I like to buy some type of peasant, Italian boule or French country bread from 2 to 3 days ago)
  • 6 eggs
  • 2 diced roma tomatoes
  • 3 cups dry white wine
  • water
  • olive oil
  • salt & pepper to taste
  1. In a large skillet bring white wine with a little salt to boil
  2. Add the mussels, cover the skillet and lower to medium heat
  3. Once mussel shells are opened remove them from heat, put the shells in a big pot and the meat in a bowl and set it aside
  4. Add the juices from the skillet into the big pot
  5. Add water and salt to the big pot and bring it to a boil
  6. Once boiling add the shrimps and the seafood mix
  7. When shrimps turn pink (about 7 minutes), remove all seafood from stock and unshell all but 10 shrimps
  8. Add the shells back again into the pot and let it simmer for about 20 minutes. Adjust salt and pepper as needed
  9. In a different pot or dutch oven, add a little olive oil, the chopped onions and garlic and half of the cilantro leaves and sauté until onions are golden
  10. Meanwhile break the bread into small pieces put them in a large bowl and pour enough of the seafood broth you created to fully cover the bread, let it stand for about 20 minutes
  11. Add the bread to the pot with the onions, garlic and cilantro and add more seafood broth as you want to create a very moist consistency
  12. On low heat mix the bread until it is fully disintegrated (almost as mashed potatoes)
  13. Add all of the seafood (apart from the few shelled ones decorate the plate) then turn off the heat
  14. Quickly add the eggs and mix well so to cook the eggs, serve immediately decorating it with some cilantro leaves and the shelled shrimp

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1 Review

simon P. November 16, 2015
Hi,in the mid 80,s my partner and i travelled around the algarve.we came across a resturant there in the pouring rain and got a table on the rooftop terrace,much to the amusement of the waiter.we ordered this dish unknown to us what it was,but i have to say that it was fantastic and we ate whenever possible.the waiter brought it to the table in terracotta bowls and broke a raw egg into them then stirred it and we drank loads of vinho verde.I am now going to have a go at cooking this dish here in sunny scotland with the amazing fresh seafood we get here.abrigado