Ingredients with Measurements:
- 4 slices of stale bread
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 tomato, chopped
- 1 tablespoon of olive oil
- 1 teaspoon of paprika
- 1/2 teaspoon of cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 cups of fish stock
- 1 pound of white fish fillets, cut into chunks
- 1/4 cup of fresh cilantro, chopped
- 2 eggs
- 1 lemon, cut into wedges
Special Equipment Needed:
- Large pot
- Wooden spoon
- Immersion blender or food processor
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper, and sauté for 5 minutes until softened.
2. Add the tomato, paprika, cumin, salt, and black pepper, and cook for another 5 minutes.
3. Add the fish stock and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
4. Add the bread slices and use a wooden spoon to break them into small pieces. Cook for 5 minutes until the bread is soft and the soup thickens.
5. Use an immersion blender or food processor to blend the soup until smooth.
6. Add the fish chunks and cilantro, and cook for 5-7 minutes until the fish is cooked through.
7. In a small bowl, beat the eggs and slowly pour them into the soup, stirring constantly until the eggs are cooked and the soup thickens.
8. Serve hot with lemon wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering and cooking the fish.
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 30g
Protein: 28g
Sodium: 900mg
Substitutions for ingredients:
- Stale bread can be substituted with fresh bread or croutons.
- Fish stock can be substituted with chicken or vegetable stock.
- White fish fillets can be substituted with any other type of fish.
Variations:
- Açorda de Marisco: Substitute the fish with seafood such as shrimp, clams, and mussels.
- Açorda de Bacalhau: Substitute the fish with salt cod and add boiled potatoes.
Tips and Tricks:
- Use stale bread for a thicker and creamier soup.
- Add more fish stock if the soup is too thick.
- Use a wooden spoon to break the bread into small pieces.
- Use a good quality olive oil for better flavor.
Storage Instructions:
Refrigerate the soup in an airtight container for up to 3 days.
Reheating Instructions:
Reheat the soup on the stove over medium heat until hot.
Presentation Ideas:
Serve the soup in individual bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, lemon wedges, croutons, and sliced green onions.
Pairings:
Açorda de Peixe pairs well with a crisp white wine such as Vinho Verde.
Suggested Side Dishes:
Crusty bread, roasted vegetables, or a simple green salad.
Troubleshooting Advice:
- If the soup is too thick, add more fish stock or water.
- If the soup is too thin, add more bread or blend for longer.
Food Safety Advice:
- Use fresh ingredients and cook the fish thoroughly.
- Store the soup in the refrigerator below 40°F (4°C).
- Reheat the soup to a temperature of 165°F (74°C) before serving.
Food History:
Açorda de Peixe is a traditional Portuguese soup made with stale bread and fish. It originated in the Alentejo region of Portugal and was traditionally made by fishermen using leftover fish and bread.
Flavor Profiles:
Açorda de Peixe has a rich and creamy texture with a savory and slightly spicy flavor from the paprika and cumin.
Serving Suggestions:
Serve Açorda de Peixe as a main course for lunch or dinner. It is a hearty and satisfying soup that is perfect for cold weather.
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Region: Portuguese