Açorda de Marisco with a Twist

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
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 ripe tomatoes, diced 2 ripe tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 4 slices of day-old bread, crusts removed 4 slices of day-old bread, crusts removed
• 1 liter (4 cups) fish or seafood broth 1 liter (4 cups) fish or seafood broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

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

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced tomatoes and red bell pepper to the pot, and cook for a few minutes until they start to soften.
3. 3.
   Add the paprika and ground cumin to the pot, and stir well to coat the vegetables with the spices.
4. 4.
   Add the mixed seafood to the pot, and cook for a few minutes until they start to turn opaque.
5. 5.
   Tear the slices of bread into small pieces and add them to the pot. Stir well to combine.
6. 6.
   Pour the fish or seafood broth into the pot, and season with salt and pepper to taste. Bring the mixture to a simmer.
7. 7.
   Reduce the heat to low, cover the pot, and let the açorda simmer for about 15 minutes, or until the seafood is fully cooked and the bread has absorbed the flavors.
8. 8.
   Serve the açorda de marisco hot, garnished with fresh parsley and accompanied by lemon wedges for squeezing over the soup.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the dish.
• Bread — It is best to use day-old bread as it will absorb the flavors of the soup better.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the soup.
• Serve the açorda de marisco with a side of crusty bread for dipping.
• Experiment with different types of seafood to create your own unique flavor combination.
• If you prefer a smoother texture, blend a portion of the soup before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop.

Serving advice

Serve the açorda de marisco hot in individual bowls, garnished with fresh parsley. Accompany each serving with a lemon wedge for squeezing over the soup, which adds a refreshing citrus note to the dish.

Presentation advice

To enhance the presentation, sprinkle some additional chopped parsley on top of the soup just before serving. Serve the soup in colorful ceramic bowls to showcase the vibrant colors of the seafood and vegetables.