SoupsDifficulty: easy
Açorda de Marisco
Portuguese seafood bread soup: garlic, cilantro, olive oil and the day's catch over torn bread.
15
Prep Time
20
Cook Time
4
Servings
Ingredients
Instructions
Keeps your screen awake while you cook.
ℹ️ More infoℹ️ Less info
Cooking with your phone on the counter and the screen keeps locking? Turn on Cook Mode and your screen stays awake while this page is open — read the next step without unlocking anything, even with messy hands. It switches off by itself when you leave the page.
1Sizzle the garlic in the olive oil over low heat until fragrant, not browned.
2Add the cilantro stems and the water; bring to a boil.
3Add the seafood and cook just until the clams open, 4-5 minutes.
4Season the broth generously.
5Pile the torn bread into deep bowls.
6Ladle the seafood and broth over the bread and rest 3 minutes.
7Finish with raw olive oil, cilantro leaves and lemon.
Chef's Tip
- The bread drinks the seafood broth for 3 minutes before serving — that soak is the dish.
More tips ↓Show less ↑
- Garlic in oil (not browned) perfumes the broth without bitterness.
- Clams opening is the doneness signal: past that, everything rubberizes.
© Mediterranean Flavors — themediterraneanflavors.com
Get one Mediterranean recipe in your inbox every week
Free. No spam. Unsubscribe anytime.