Portuguese Bread Soup with Shrimps (Açorda de Camarão)
Serves: 4
Preparation time: 40 min. (plus 40 min. if you make your own fish stock)
Açorda, the Portuguese bread soup, resembles a bit the Pappa al Pomodoro soup from Tuscany. It has a porridge like texture. Aside from bread, ingredients vary from region to region or heirloom recipes. A poor man's soup, nourishing, simple and cheap has found its place on the fine tables of Portugal. This recipe is the rich man's version.
If you decide to make your own fish stock add about 40 minutes to preparation time.
Ingredients
- 1 liter (4 cups) of fish stock or same quantity of shrimp shell stock
- 500 gr (1 lbs) large raw shrimps, peeled and deveined (keep shells for stock)
- 500 gr (1 lbs) stale bread, cut into large chunks
- 1 medium size onion, (about 1 cup), thinly sliced
- 1 leek (about 1 cup), thinly sliced
- 5 tbsp olive oil
- 1/2 cup of dry white wine
- 250 gr (about 1 cup) very ripe tomatoes, peeled, seeded and coarsely chopped
- 6 garlic cloves, peeled and thinly sliced
- 1 teasp ground coriander seeds
- 1 teasp dried oregano
- salt and freshly ground pepper
- 125 gr (1/2 cup) Spanish chorizo, sliced into 1 cm (3/8 in) slices
- 3 anchovy filets, desalted and finely mashed with a fork
- 4 tbsp fresh chopped cilantro
- dash of piri-piri
- a few drops of extra virgin olive oil (optional)
Shellfish Stock:
- shells of the 500 gr(1 lb) shrimps required in the recipe
- 1 small onion, peeled and quartered
- 1 small carrot, diced
- 1/2 celery stick (about 1/2 cup)
- 1 bay leaf
- salt
- 5 black peppercorns
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