Açorda de Marisco Recipe – A Flavorful Taste of Portugalv
Portuguese Açorda de Marisco
Today on the Takrecipe website, we bring you a comforting and flavorful dish from Portugal—Açorda de Marisco. This hearty seafood bread stew is a staple of Portuguese coastal cuisine, known for its rich flavors and satisfying texture. Traditionally made with day-old bread, garlic, olive oil, and a variety of fresh seafood, this dish transforms simple ingredients into a delightful meal. Whether you’re a seafood lover or looking for an authentic taste of Portugal, this dish is a must-try.
Ingredients (Serves 4)
- 300g (10.5 oz) shrimp, peeled and deveined
- 200g (7 oz) mussels, cleaned
- 200g (7 oz) clams, cleaned
- 300g (10.5 oz) stale bread, preferably rustic or country-style
- 1 liter (4 cups) seafood or fish stock
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 ripe tomato, diced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 3 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon white wine vinegar
- Salt and black pepper to taste
- 2 eggs (optional, for extra creaminess)
Prepare the Bread Base
Tear the stale bread into small chunks and place it in a large bowl. Pour the seafood stock over the bread and let it soak for 10-15 minutes until soft. Mash the bread with a fork or potato masher to create a thick, paste-like consistency.
Cook the Aromatics
In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and soft (about 5 minutes). Stir in the diced tomato, smoked paprika, and red pepper flakes (if using). Cook for another 3 minutes until the tomatoes break down.
Add the Seafood
Add the shrimp, mussels, and clams to the pot. Stir well to coat them in the aromatic base. Pour in the white wine vinegar and let it cook for 2 minutes until the alcohol evaporates. Cover the pot and cook for about 5 minutes, or until the mussels and clams have opened. Discard any that remain closed.
Combine Everything
Add the soaked bread mixture to the pot and stir well to combine with the seafood and broth. Season with salt and black pepper to taste. Let it simmer on low heat for 5 minutes, stirring occasionally, until the stew thickens to a creamy texture.
Finish with Eggs (Optional)
If using eggs, crack them directly into the stew and stir vigorously until they blend into the mixture, creating an even richer texture.
Serve
Remove the pot from heat and stir in the fresh cilantro. Drizzle with extra olive oil before serving. Serve hot, garnished with extra cilantro and a squeeze of fresh lemon juice if desired.
Tips:
Use high-quality seafood:
🟢Fresh shrimp, mussels, and clams elevate the dish. If using frozen seafood, thaw it properly before cooking.
Choose the right bread:
🟢A rustic or country-style loaf works best, as it absorbs the broth without turning too mushy.
Customize the consistency:
🟢For a thicker stew, mash the bread more; for a soupier consistency, add more seafood stock.