Traditional Açorda de Marisco

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Cook the shellfish separately just until done; strain its liquor into the broth and keep the meat warm.

Ingredients quick view

400 g dense day-old Portuguese bread, torn

700 g mixed clams, prawns, and mussels

1 litre shellfish broth

5 garlic cloves

1 large bunch coriander

4 tablespoons olive oil

2 eggs

Salt and black pepper

Use day-old bread for the best texture and flavor.

Choose a variety of shellfish to enhance the dish's complexity and taste.

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