Açorda de Marisco (Bread and Shellfish Stew)
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Ingredients
- 250 g day-old crusty bread, torn into chunks
- 250 g raw king prawns, peeled
- 300 g fresh clams, scrubbed
- 4 garlic cloves
- 40 g fresh coriander
- 700 ml fish stock
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 343 kcal
- Protein
- 21.4 g
- Carbohydrate
- 33.7 g
- of which sugars
- 1.9 g
- Fat
- 12.3 g
- of which saturates
- 1.9 g
- Fibre
- 2.1 g
- Salt
- 2.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pound or blitz the garlic with half the coriander and a little of the olive oil to a rough paste.
- 2
Heat the remaining olive oil in a large pot and fry the garlic and coriander paste for a minute, then pour in the fish stock and bring to a simmer.
- 3
Add the clams, cover and cook for 3 minutes, then add the prawns and cook for a further 3-4 minutes until the clams open and the prawns are pink. Discard any clams that stay shut.
- 4
Stir in the torn bread and let it soften for 2-3 minutes, breaking it up slightly to thicken the stew.
- 5
Stir through the remaining coriander and serve immediately.
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