Açorda de Marisco (Portuguese Seafood Bread Soup)

Ingredients

• 500g (1.1 lb) mixed seafood (shrimp, clams, fish fillets) 500g (1.1 lb) mixed seafood (shrimp, clams, fish fillets)
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 ripe tomatoes, diced 2 ripe tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 4 slices of day-old crusty bread, torn into small pieces 4 slices of day-old crusty bread, torn into small pieces
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the diced tomatoes, red bell pepper, and green bell pepper to the pot. Cook for a few minutes until the vegetables soften.
3. 3.
   Stir in the paprika, ground cumin, and bay leaf. Cook for another minute to release the flavors.
4. 4.
   Add the mixed seafood to the pot and cook until the shrimp turn pink and the clams open.
5. 5.
   Pour in the fish or vegetable broth and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
6. 6.
   Add the torn pieces of crusty bread to the pot and stir well. Let the bread soak in the broth for a few minutes until it softens and thickens the soup.
7. 7.
   Squeeze the juice of one lemon into the soup and season with salt and pepper to taste.
8. 8.
   Remove the bay leaf from the pot and discard.
9. 9.
   Serve the Açorda de Marisco hot, garnished with fresh parsley.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the soup.
• Crusty bread — Using day-old bread will help it absorb the flavors of the soup better.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce.
• If you prefer a thicker soup, mash some of the cooked vegetables and bread with a fork before serving.
• Serve the Açorda de Marisco with a drizzle of extra virgin olive oil for added richness.
• Feel free to customize the seafood selection based on your preferences and availability.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Açorda de Marisco in individual bowls, garnished with fresh parsley. Accompany it with slices of crusty bread for dipping and soaking up the flavorful broth.

Presentation advice

To enhance the presentation, place a whole cooked shrimp on top of each bowl of soup and sprinkle some paprika or cumin for a pop of color.