Portuguese · beginner
Portuguese Shrimp Açorda Bread Stew
A traditional Alentejo style garlic and coriander bread stew folded with poached shrimp and soft egg yolk.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a wide skillet over medium heat and sauté the minced garlic and sweet paprika for 1 minute until fragrant.
- 02
Pour the vegetable broth into the skillet and bring it to a gentle simmer.
- 03
Add the cubed stale bread to the simmering broth, using a wooden spoon to mash and stir until the bread breaks down into a thick, smooth stew.
- 04
Add the peeled shrimp into the warm bread stew and cook for 3 to 4 minutes until pink and cooked through.
- 05
Stir in most of the chopped fresh cilantro and lemon juice until fully incorporated into the porridge.
- 06
Make four small indentations in the bread stew, crack an egg into each well, cover the pan, and simmer on low for 4 to 5 minutes until whites are set and yolks remain runny.
- 07
Garnish with the remaining cilantro and drizzle with extra olive oil before serving straight from the pan.
A LITTLE KITCHEN KNOW-HOW
Bread Emulsification
Mashing rustic bread into simmering seasoned broth to build a rich, thick pan stew base without adding cream or flour.
Notes from the kitchen
- Use dry day-old bread so it absorbs maximum broth without becoming gummy.
- Keep the heat low after adding the eggs so the bottoms do not scorch while the eggs poach gently.
- Original home-cooking adaptation inspired by Portuguese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.