A comforting and traditional Portuguese seafood bread soup (Açorda de Marisco) made with shrimp, clams, garlic, olive oil, coriander, and egg yolks. Rich in flavor, easy to prepare, and ready in just 50 minutes.
This Portuguese Seafood Bread Soup, known as Açorda de Marisco, is the perfect choice if you’re looking for a traditional recipe full of character. This classic dish transforms simple ingredients into a deeply comforting and flavorful meal, showcasing the best of Portuguese coastal cuisine.
The seafood cooking broth infuses every bite with incredible flavor, while the egg yolks create a silky texture that makes this soup uniquely comforting. Whether you're exploring Portuguese cuisine for the first time or recreating a family favorite, this easy seafood bread soup is a delicious way to bring the taste of Portugal to your table.
Looking for more authentic Portuguese dishes? Explore easy recipes made with simple ingredients and rich Mediterranean flavors. Discover traditional favorites such as Octopus Stew with Vegetables (Polvo à Jardineira), Portuguese Seafood White Bean Stew (Feijoada de Marisco), and Mustard Garlic Shrimp. These classic seafood dishes are perfect for a comforting lunch or dinner, bringing the taste of Portuguese coastal cuisine to your table.
Ingredients for Portuguese Seafood Bread Soup
Here you'll find all the ingredients needed to make this recipe:
- Shrimp - Adds tenderness and a rich seafood flavor to the broth.
- Clams - Help create a flavorful cooking broth.
- Crab sticks - Add mild seafood flavor and a soft texture, making the dish more substantial.
- Stale bread - One of the main ingredients. Absorbs the broth and turns into a thick, creamy base, similar to porridge.
- Pepper - Enhances the overall flavor of the dish.
- Coriander - Provides freshness, balancing the richness of seafood.
- Egg yolks - Lightly thicken the soup and give it a silky, creamy texture.
- Garlic - Creates the aromatic base of the dish with a strong and delicious flavor.
- Salt - Balances all flavors, especially seafood.
- Olive oil - Adds richness and helps to sauté the garlic, giving body to the soup and Mediterranean touch.
- Water - Forms the base of the broth that carries all the flavors and softens the bread.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Portuguese Seafood Bread Soup (Açorda de Marisco)
Step 1: Place the clams in salted water and soak for 1–2 hours to help remove any sand. Rinse well under running water before cooking.
Step 2: Place the clams in a saucepan and cover them with at least 500 ml (about 2 cups) of water. Season with a bunch of fresh coriander and bring to a boil over high heat. Once the water begins to boil, reduce the heat to low and cook until the clams open.
Step 3: Drain the clams and set them aside to cool. Add the shrimp and crab sticks to the clams cooking water and cook for about 5 minutes. Turn off the heat, drain the shrimp and crab sticks and allow them to cool. Reserve the cooking water.
Step 4: Remove the clams from their shells, peel and clean the shrimp, and cut the crab sticks into evenly sized pieces. Set aside.
Step 5: In a saucepan, add the olive oil and the chopped garlic. Stir and sauté over low heat for 2 to 3 minutes, stirring occasionally. Add some of the cooking water and the bread cut into small pieces. Stir continuously, gradually adding more cooking water as needed, until the bread softens and begins to break down into a smooth, thick mixture.
Step 6: Add the shrimp, clams, and crab sticks cut into small pieces. Season with a little salt and pepper and mix well until everything is evenly incorporated into the bread mixture. If necessary, add a little more cooking water to achieve the desired consistency and adjust the seasoning to taste before serving.
Step 7: Remove the pan from the heat and quickly stir in the egg yolks, mixing well to ensure they blend evenly without curdling. Return the pan to low heat and cook for another 2 to 3 minutes, stirring gently. Remove from the heat, sprinkle with freshly chopped coriander, and serve immediately.
Tips for Portuguese Seafood Bread Soup
• Use stale bread to achieve the ideal texture and authentic Portuguese flavor.
• Reserve and strain the seafood cooking water to create a cleaner and more flavorful broth.
• Add the egg yolks off the heat and stir quickly to ensure they blend evenly without curdling.
• Use fresh coriander rather than dried for authentic Portuguese flavor.
• Taste and adjust salt carefully.
• Serve immediately for the best texture and presentation.
FAQs
What is Portuguese Seafood Bread Soup?
Portuguese Seafood Bread Soup, or Açorda de Marisco, is a traditional Portuguese dish made with seafood, stale bread, garlic, olive oil, coriander, and water. The bread absorbs the flavorful broth, creating a rich and hearty texture.
Why is stale bread used in this recipe?
Stale bread absorbs the seafood broth better than fresh bread and helps create the thick, creamy consistency characteristic of traditional Portuguese açorda recipes.
Can I use frozen seafood?
Yes. Just thaw and drain them well before cooking for the best texture and flavor.
What type of bread works best?
Rustic Portuguese bread, country bread, or any crusty stale bread are the best options, as they maintain their texture while absorbing the broth.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat over low heat and add a little water or broth if the soup thickens to much.
You May Also Like
- Portuguese seafood rice (Arroz de marisco)
- Portuguese clams (Amêijoas à Bulhão Pato)
- Portuguese seafood stew
- Seafood bread soup with Portuguese cornbread
- Stewed cuttlefish with white beans
Follow us on FACEBOOK, INSTAGRAM, PINTEREST and YOUTUBE for more tasty recipes!
Portuguese Seafood Bread Soup (Açorda de Marisco)
A comforting and traditional Portuguese seafood bread soup (Açorda de Marisco) made with shrimp, clams, garlic, olive oil, coriander, and egg yolks. Rich in flavor, easy to prepare, and ready in just 50 minutes.
4.50 from 2 reviews
- 450 grams (1 pound) shrimp
- 500 grams (17 1/2 ounces) clams
- 150 grams (5 1/3 ounces) crab sticks
- 250 grams (8 3/4 ounces) stale bread
- 1 teaspoon pepper
- Coriander (to taste)
- 2 egg yolks
- 3 cloves of garlic
- Salt (to taste)
- 50 ml (1/4 cup) olive oil
- 1 bunch of coriander to cook the seafood
- 500 ml (about 2 cups) water
- Place the clams in salted water and soak for 1–2 hours to help remove any sand. Rinse well under running water before cooking.
- Place the clams in a saucepan and cover them with at least 500 ml (about 2 cups) of water. Season with a bunch of fresh coriander and bring to a boil over high heat. Once the water begins to boil, reduce the heat to low and cook until the clams open.
- Drain the clams and set them aside to cool. Add the shrimp and crab sticks to the clams cooking water and cook for about 5 minutes. Turn off the heat, drain the shrimp and crab sticks and allow them to cool. Reserve the cooking water.
- Remove the clams from their shells, peel and clean the shrimp, and cut the crab sticks into evenly sized pieces. Set aside.
- In a saucepan, add the olive oil and the chopped garlic. Stir and sauté over low heat for 2 to 3 minutes, stirring occasionally. Add some of the cooking water and the bread cut into small pieces. Stir continuously, gradually adding more cooking water as needed, until the bread softens and begins to break down into a smooth, thick mixture.
- Add the shrimp, clams, and crab sticks cut into small pieces. Season with a little salt and pepper and mix well until everything is evenly incorporated into the bread mixture. If necessary, add a little more cooking water to achieve the desired consistency and adjust the seasoning to taste before serving.
- Remove the pan from the heat and quickly stir in the egg yolks, mixing well to ensure they blend evenly without curdling. Return the pan to low heat and cook for another 2 to 3 minutes, stirring gently. Remove from the heat, sprinkle with freshly chopped coriander, and serve immediately.
