Açorda de Marisco - Portuguese Shellfish Bread Stew

Directions

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