Açorda de Marisco

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• salt and pepper to taste
• 10 gfresh cilantro (coriander), chopped
• 1egg
• 70 gcrusty bread, torn into small pieces
• 2garlic cloves, crushed
• 150 gmixed seafood (prawns, clams)

Method

1. Place the torn bread in a bowl and pour a little warm water over it to soften. Squeeze out excess liquid and set aside.
2. Heat the olive oil in a pot over medium heat. Sauté the crushed garlic and most of the chopped fresh cilantro until fragrant.
3. Add the mixed seafood to the pot. Cook briefly until the prawns are pink and the clams open. Discard unopened clams.
4. Add the wet, softened bread to the pot with the seafood.
5. Stir the mixture over the heat until it breaks down, blending into a thick, coarse texture similar to porridge. Season with salt and pepper.
6. Turn off the heat. Immediately crack the egg into the pot and stir quickly so the egg cooks in the residual heat, making the açorda creamy.
7. Serve the hot bread stew immediately in a shallow bowl, garnished with the remaining cilantro.