Recipe of Açorda de Marisco (Portuguese Seafood Bread Soup)

Ingredients

• 500g mixed seafood (shrimp, mussels, clams)
• 4 slices of day-old rustic bread
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 ripe tomatoes, diced
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 4 cups fish or seafood broth
• Salt and pepper to taste
• 4 eggs
• Lemon wedges for serving

Directions

1. 1

   Heat olive oil in a large pot over medium heat. Add onions and garlic. Sauté until they become translucent.

2. 2

   Stir in the red bell pepper, tomatoes, paprika, cumin, and red pepper flakes. Cook for about 5 minutes until the vegetables soften.

3. 3

   Add the seafood to the pot and cook for 2-3 minutes until they start to turn pink and the clams and mussels begin to open.

4. 4

   Pour in the fish or seafood broth and bring it to a simmer. Let it cook for 10-15 minutes to meld the flavors together.

5. 5

   While the soup simmers, toast the slices of bread until they're crisp on the edges.

6. 6

   Tear the toasted bread into chunks and place them at the bottom of serving bowls.

7. 7

   In a small bowl, beat the eggs. Slowly pour the beaten eggs into the hot soup, stirring constantly to create ribbons of cooked egg throughout the soup.

8. 8

   Season the soup with salt and pepper to taste. Stir in half of the chopped cilantro and parsley.

9. 9

   Ladle the hot soup over the bread in the serving bowls.

10. 10

    Garnish each bowl with the remaining cilantro and parsley. Serve hot with lemon wedges on the side.