Ingredients with Measurements:
- 1 lb of mixed seafood (shrimp, clams, mussels, and squid)
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/4 cup of olive oil
- 4 cups of water
- 4 slices of stale bread, cut into small cubes
- 2 eggs
- 1/4 cup of fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the mixed seafood to the pot and cook for 5 minutes, stirring occasionally.
3. Pour in 4 cups of water and bring to a boil. Reduce the heat to low and let simmer for 10 minutes.
4. Add the bread cubes to the pot and stir well. Let cook for another 5 minutes.
5. In a mixing bowl, whisk the eggs until frothy. Slowly pour the eggs into the pot, stirring constantly.
6. Add the chopped parsley to the pot and season with salt and pepper to taste.
7. Let the açorda cook for another 5 minutes, stirring occasionally.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Protein: 25g
Carbohydrates: 20g
Fiber: 2g
Substitutions for ingredients:
- You can use any type of seafood you prefer.
- You can use fresh bread instead of stale bread.
Variations:
- You can add diced tomatoes to the pot for extra flavor.
- You can use chicken broth instead of water for a richer taste.
Tips and tricks:
- Make sure to use stale bread to get the right texture.
- Whisk the eggs well to ensure they are evenly distributed in the pot.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Crusty bread, white wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
If the açorda is too thick, add more water or broth to thin it out.
Food safety advice:
Make sure to cook the seafood thoroughly to avoid any foodborne illnesses.
Food history:
Açorda de Marisco is a traditional Portuguese seafood soup that originated in the Alentejo region.
Flavor profiles:
Savory, briny, and slightly tangy.
Serving suggestions:
Serve hot as a main course.
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Region: Portuguese