Discover how to make Seafood Bread Soup with Portuguese Cornbread, a delicious variation of the classic Portuguese seafood bread soup. This comforting recipe brings together tender shrimp, garlic, olive oil, eggs, and rustic Portuguese cornbread to create a flavorful and satisfying seafood dish.
If you're looking for an authentic Portuguese comfort food recipe, this Seafood Bread Soup with Portuguese Cornbread, is a must-try. Made with tender shrimp, seafood, fresh coriander, garlic, olive oil, poached eggs, and rustic Portuguese cornbread (broa de milho), this traditional dish delivers rich coastal flavors in every spoonful.
This recipe transforms simple ingredients into a hearty and delicious meal, perfect for family dinners, special occasions, or whenever you're craving classic Portuguese cuisine. The combination of seafood broth and rustic cornbread creates a unique texture that makes this recipe one of most beloved seafood specialties in Portugal.
For a rustic and attractive presentation, cut off the top of the cornbread and remove the inside. Fill the hollowed bread with the seafood soup and serve immediately.
Traditional Portuguese Seafood Recipes Everyone Should Try: Portuguese Seafood White Bean Stew (Feijoada de Marisco), Portuguese Clams (Amêijoas à Bulhão Pato), or Portuguese Seafood Stew (Feijoada de Marisco).
Ingredients for Seafood Bread Soup with Portuguese Cornbread
Here you'll find all the ingredients needed to make this recipe:
- Shrimp - Adds a tender texture and a natural seafood flavor.
- Crab sticks - Provide extra seafood flavor and complements the shrimp with a smooth and delicate taste.
- Garlic - Adds a rich and aromatic flavor to the broth, essential in traditional Portuguese cuisine.
- Olive oil - Enhances the overall richness and flavor of the soup.
- Coriander - Adds a fresh aroma to the bread soup.
- Eggs - Poached eggs make the soup more substantial.
- Vinegar - Helps the eggs maintain their shape while poaching.
- Sprig of parsley - Used to flavor the cooking water.
- Onion - Enhances the seafood broth.
- Egg yolk - Stirred into the soup at the end, it enriches the broth, giving it a smooth consistency.
- Pepper - Adds a gentle touch of spice
- Portuguese cornbread (Broa de milho) - Absorbs the flavorful broth, giving the soup its rustic texture.
- Salt - Enhances the flavor of each ingredient.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Seafood Bread Soup with Portuguese Cornbread
Step 1: Place the shrimp in a large saucepan with at least 1 liter (4¼ cups) of water. Season with salt and add a sprig of parsley and a peeled onion. Bring to a boil over high heat. Once the water begins to boil, reduce the heat to low and cook the shrimp for about 5 minutes.
Step 2: Add the crab sticks during the last 2 minutes of cooking. Remove the saucepan from the heat and, using a slotted spoon, transfer the shrimp and crab sticks to a plate. Reserve the cooking water for later use. Let the seafood cool slightly, peel the shrimp, and set aside.
Step 3: Pour the water and vinegar into a saucepan and bring to a gentle boil over medium-high heat. Once the water begins to boil, reduce the heat to medium to maintain a gentle simmer. Carefully crack the eggs into the water, one at a time, allowing each egg to hold its shape. Cook until the whites are firm and the yolks are slightly soft. Using a slotted spoon, carefully remove the poached eggs and set aside.
Step 4: In a large bowl, combine the olive oil, minced garlic, and chopped coriander. Add the cooked shrimp and crab sticks and stir with a wooden spoon.
Step 5: Pour in the reserved seafood cooking water and add the Portuguese cornbread, cut into small pieces. Season with salt and pepper. Stir gently until the bread begins to absorb the flavorful broth. Add the egg yolk and mix well to create a rich and creamy texture. Top with the poached eggs and serve immediately.
For a more rustic presentation: Using a sharp knife, cut off the top of the bread and remove the inside.
Cut the inside into pieces and add them to the mixture. Fill the hollowed cornbread with the soup, just as shown in the picture.
Tips for Seafood Bread Soup with Portuguese Cornbread
• Reserve the seafood cooking water for later. If the soup becomes too thick or dry, you can add a little more broth to adjust the texture.
• Add the egg yolk at the end to create a silky consistency.
• Stir gently after adding the bread to prevent it from falling apart.
• Serve immediately while hot for the best texture and flavor.
FAQs
What is Portuguese seafood bread soup?
Portuguese seafood bread soup, or Açorda de Marisco, is a traditional dish made with seafood broth, garlic, olive oil, coriander, eggs, and bread. The bread absorbs the flavorful broth, creating a rich and comforting soup.
What is (Portuguese cornbread) broa de milho?
Broa de milho is a traditional Portuguese cornbread made with cornmeal and rye or wheat flour. It has a dense texture and slightly rustic flavor that pairs perfectly with Portguuese bread soups.
Can I use other types of seafood?
Yes. You can substitute or add clams, mussels, squid, or mixed seafood, depending on availability and preference.
Is this an authentic Portuguese recipe?
Yes. Açorda de Marisco (Portguuese bread soup) is one the most traditional seafood dishes in Portugal. This recipe is a traditional variation of the famous Açorda de Marisco, prepared with rustic cornbread (broa de milho) instead of regular bread.
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Seafood Bread Soup with Portuguese Cornbread
Discover how to make Seafood Bread Soup with Portuguese Cornbread, a delicious variation of the classic Portuguese seafood bread soup. This comforting recipe brings together tender shrimp, garlic, olive oil, eggs, and rustic Portuguese cornbread to create a flavorful and satisfying seafood dish.
5.00 from 1 reviews
- 400 grams (14 ounces) shrimp
- 150 grams (5 1/3 ounces) crab sticks
- 6 cloves of garlic
- 100 ml (1/2 cup) olive oil
- Coriander (to taste)
- 4 eggs
- 1 tablespoon vinegar
- 1 sprig of parsley
- 1 medium onion
- 1 egg yolk
- 1 teaspoon pepper
- 1 medium Portuguese cornbread
- Salt (to taste)
- Place the shrimp in a large saucepan with at least 1 liter (4¼ cups) of water. Season with salt and add a sprig of parsley and a peeled onion. Bring to a boil over high heat. Once the water begins to boil, reduce the heat to low and cook the shrimp for about 5 minutes.
- Add the crab sticks during the last 2 minutes of cooking. Remove the saucepan from the heat and, using a slotted spoon, transfer the shrimp and crab sticks to a plate. Reserve the cooking water for later use. Let the seafood cool slightly, peel the shrimp, and set aside.
- Pour the water and vinegar into a saucepan and bring to a gentle boil over medium-high heat. Once the water begins to boil, reduce the heat to medium to maintain a gentle simmer. Carefully crack the eggs into the water, one at a time, allowing each egg to hold its shape. Cook until the whites are firm and the yolks are slightly soft. Using a slotted spoon, carefully remove the poached eggs and set aside.
- In a large bowl, combine the olive oil, minced garlic, and chopped coriander. Add the cooked shrimp and crab sticks and stir with a wooden spoon.
- Pour in the reserved seafood cooking water and add the Portuguese cornbread, cut into small pieces. Season with salt and pepper. Stir gently until the bread begins to absorb the flavorful broth. Add the egg yolk and mix well to create a rich and creamy texture. Top with the poached eggs and serve immediately.
