Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumMain coursesfishCC0 1.0 Universal
Portuguese Seafood Bread Stew with Prawns and Poached Egg (Açorda de Marisco)
Alentejo's comforting soul food: rustic crusty bread soaked in fragrant prawn broth, whipped with garlic and cilantro, then enriched tableside with an egg yolk.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
servings
4
- Whole shell-on raw prawns500 g
- Crustless day-old rustic bread cubes350 g
- Garlic cloves, minced5 clove
- Fresh cilantro, generously chopped1 pc
- Fresh raw egg yolks2 pc
- Extra virgin olive oil60 ml
Preparation Steps
1
Peel prawns and simmer shells/heads in 600 ml salted water for 15 minutes to make broth. Strain boiling broth over the bread cubes to soften.
15 min timer
2
Heat olive oil in a pan, fry garlic for 1 min, then add prawn tails and sauté for 2 mins until pink.
3 min timer
3
Add soaked bread and beat vigorously with a wooden spoon into a luscious porridge. Fold in cilantro, drop egg yolks on top, and mix briskly at table.
4 min timer
Cooking Journal
You haven’t tried this recipe yet
Nutrition Facts
per servingCalories
420
Protein
24g
Carbohydrates
48g
Fat
15g
Allergens
CrustaceansGlutenEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
