Seafood Bread Soup
Ingredients
- 500 gCountry bread (stale, cubed)
- 500 gWild shrimp (whole)
- 400 gClam (cleaned)
- 4 pcGarlic (minced)
- 4 tbspExtra virgin olive oil
- 50 gFresh cilantro (chopped)
- 2 pcEgg (beaten)
- 800 mlMineral water
- 1 pinchHot pepper en poudre
- 1 pinchGray sea salt
- 500 gWhite bread (2 days old, diced)
Method
A creamy texture where bread soaks up a robust shrimp stock. Garlic and fresh cilantro provide a herbal punch that cuts through the tender seafood.
- 1
Peel the shrimp. Sauté the heads and shells in a drizzle of oil until they color. Add the mineral water, crush the heads to release the juices and simmer for 15 minutes. Strain to obtain a clear, orange broth.
- 2
Mix the diced country bread and Alentejo bread in a large container. Pour the boiling broth over them. Let the crumb soak completely until it crushes easily under pressure.
- 3
Mince the garlic. In a skillet, heat the olive oil and brown the garlic with the chili without browning. The oil should be fragrant and the garlic should remain soft.
- 4
Add the soaked bread to the skillet. Stir vigorously with a wooden spoon. The preparation should thicken and pull away from the sides of the skillet to form a smooth, homogeneous mass.
- 5
Stir in the shrimp and clams. As soon as the shrimp are pink and the clams are open, turn off the heat. Add the eggs and chopped cilantro. Mix quickly: the residual heat should cook the egg to bind everything without forming lumps.
Frequently asked questions
How do you get this dish right?
- Never use fresh bread, it would turn into a shapeless mush without texture.
- The secret is in the eggs: they must bind the sauce without coagulating into white lumps.
How long does this dish keep?
Eat immediately. The bread continues to absorb liquid while resting and loses its structure.
