Acorda Recipes

ACORDA ALENTEJANA (PORTUGUESE BREAD SOUP)

Acorda Alentejana (Portuguese Bread Soup) image

Acordas are a type of Portuguese traditional soup which are designed to make use of leftovers of the country's much cherished staple food, stale bread. The Moors, the medieval Arabs who occupied the Iberian Peninsula for nearly 800 years, made copious and imaginative use of stale bread, employing it to thicken, enrich and bulk out everything they could think of. The best kind of bread is a thick crusty bread, like a country bread or peasant bread. Try and not use crustless or thinly crusted types of bread as they don't hold up well in the soup and typically turn to mush.

Provided by Member 610488

Categories Grains

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb sturdy rustic-style bread, stale if possible and torn into 1 to 2 nch chunks
4 garlic cloves, peeled
1 bunch cilantro, washed and roughly chopped
1/2 teaspoon salt
6 cups water
4 eggs
4 tablespoons olive oil
black pepper, to taste

Steps:

If the bread isn't already stale, spread the chunks on a baking sheet and dry out in a 250 degree F oven for about an hour.
Process the garlic, cilantro and 1/2 teaspoon salt to a paste in a food processor (or use a mortar and pestle if you feel like a workout). Spoon into the bottom of a large, heatproof serving bowl or soup tureen.
Bring the water to a boil in a medium saucepan. Poach the eggs in it, one at a time, removing to a plate when the whites have set but the yolks are still runny.
Pour the still-boiling water (don't worry about any egg bits in it) over the garlic-cilantro paste in the bowl, stir to combine, and add the oil and more salt to taste.
Add the bread and let soak for 5 minutes. Taste and add more salt if necessary, or more water if it seems too thick; there should be broth to slurp.
Top the soup with the poached eggs and serve immediately.

Nutrition Facts : Calories 498.7, Fat 22, SaturatedFat 4.2, Cholesterol 186, Sodium 956, Carbohydrate 59, Fiber 3, Sugar 5.2, Protein 15.3

ACORDA

Acorda image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 12

Ingredients

8 ounces stale country bread, broken up into 3/4 inch chunks
6 tablespoons fruity olive oil
Salt and Freshly ground black pepper
2 cups white wine
2 pounds small clams (about 40), well scrubbed
2 pounds mussels (about 40), well scrubbed
4 cups clam juice or fish stock
1/2 bunch cilantro, leaves only
4 cloves garlic
1 pound large shrimp (about 18), shelled, deveined, and cut into 1/2 inch pieces
6 free range eggs (optional), lightly beaten
Cilantro sprigs, for garnish

Steps:

Preheat the oven to 350 degrees. In a bowl, toss the bread cubes with 3 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the bread on a baking sheet and toast until golden, watching carefully. Set aside.
In a large saucepan or stockpot, combine the wine and the clams. Cover the pan and, over medium high heat, cook the clams, shaking the pan occasionally, for about 10 minutes. Remove the clams to a bowl with a slotted spoon, discarding any that have not opened. Add the mussels and cook in the same way, again discarding any that do not open. Transfer the mussels to the bowl with the clams, and remove all the meat from the shells. Set the shellfish aside. Discard the shells and add the liquor from the bowl back into the pan with the wine. Strain the cooking water through a fine strainer lined with cheesecloth, return it to a clean pan, and add the clam juice.
Meanwhile, in a mortar and pestle or a food processor, process the cilantro, garlic, and 3/4 teaspoons salt to a paste. Transfer the mixture to a large, heated serving tureen with a lid and stir in the remaining 3 tablespoons olive oil. Bring the wine and clam juice mixture back to a simmer and add the cooked shellfish and the raw shrimp. Simmer for 3 minutes, add the bread chunks and stir for 2 minutes more, or until the soup is very hot. Drizzle the egg mixture over the top, stirring slowly in a circle. Immediately pour the simmering mixture into the tureen, stir to mix, and ladle the soup into heated bowls at the table. Garnish with a sprig of cilantro.

ACORDA A ALENTEJANA (BREAD-THICKENED GARLIC-CORIANDER SOUP)

Acorda A Alentejana (Bread-Thickened Garlic-Coriander Soup) image

Provided by Jean Anderson

Categories dinner, soups and stews, appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 cups (loosely packed) fresh coriander leaves
4 teaspoons minced garlic
2 teaspoons kosher salt
4 tablespoons robust olive oil
6 cups boiling water
1/2 pound day-old French or Italian bread, cut in 1 1/2-inch cubes
1/4 teaspoon freshly ground black pepper
4 softly poached (2-minute) extra-large eggs

Steps:

With a large mortar and pestle, pound the coriander, garlic and salt to paste. Spread over the bottom of a shallow 3-quart terra cotta casserole and drizzle with olive oil.
Pour in the boiling water, add the bread and pepper, toss well and let stand 2 minutes. Taste for salt and add more if needed.
Slide the poached eggs on top and serve, making sure each person gets an egg.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 21 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 1155 milligrams, Sugar 1 gram, TransFat 0 grams

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