Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, seafood and bread mix (portuguese acorda de marisco). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
At Your Doorstep Faster Than Ever. Check Out Mix Bread on eBay. Fill Your Cart With Color today! The origin of Açorda de Marisco (bread soup of seafood) It seems unquestionable that the Açorda de Marisco is a gift of the Arab presence by our lands.
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To begin with this particular recipe, we must prepare a few ingredients. You can cook seafood and bread mix (portuguese acorda de marisco) using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make seafood and bread mix (portuguese acorda de marisco):
- Get 600 grams bread
- Make ready 600 grams seafood (i prefer only shrimp but the recipe calls for all the seafood you like)
- Get 3 egg yolks
- Prepare 3 clove garlic
- Get 3 tbsp olive oil
- Take 1 hanful of parsley
- Make ready 1 pipri piri sauce (optional and to taste )
- Prepare 1 salt and pepper to taste
Add the seafood, stir one more time, check the seasoning and remove from the heat. Finally, add the egg yolk and the chopped coriander, stir and serve immediately. Add the bread to the pot with the onions, garlic and cilantro and add more seafood broth as you want to create a very moist consistency On low heat mix the bread until it is fully disintegrated (almost as mashed potatoes) Add all of the seafood (apart from the few shelled ones decorate the plate) then turn off the heat Two of the most famous types include the seafood-based açorda de marisco and açorda Alentejana, a regional specialty in which whole slices of bread are served over the broth. Even though it originated as a poor man's dish, today these comforting soups represent an integral part of Portuguese national cuisine.
Instructions to make seafood and bread mix (portuguese acorda de marisco):
- cook the shrimp in salty water peel shopped and save the stock
- warm the olive oil add the garlic and the shopped shrimp ,cook mixing slowly for 5minutes
- add the bread cut int bits ,season with salt and pepper,continue stir slowly for more 5minutes
- add 2cups of the cooking stock ,mix slowly until the bread becomes a paste (cook more 5minutes ,if needed add more stock but don't overdo it ,should not be to liquid more like a porridge
- quickly add the yolks mixing well way from the heat
- sprinkle with shopped parsley
Add the bread to the pot with the onions, garlic and cilantro and add more seafood broth as you want to create a very moist consistency On low heat mix the bread until it is fully disintegrated (almost as mashed potatoes) Add all of the seafood (apart from the few shelled ones decorate the plate) then turn off the heat Two of the most famous types include the seafood-based açorda de marisco and açorda Alentejana, a regional specialty in which whole slices of bread are served over the broth. Even though it originated as a poor man's dish, today these comforting soups represent an integral part of Portuguese national cuisine. Leftover bread is simmered with onions, garlic, and tomatoes for a comforting meal. The photograph may be purchased as wall art, home decor, apparel, phone cases, greeting cards, and more. The Portuguese coast has always been rich not only in fish, but also in seafood varieties.
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