Portuguese Bread Soup With Shrimp Recipes

PORTUGUESE BREAD SOUP WITH SHRIMP

Steps:

• Tear the bread into bite-sized pieces. Place them in a bowl and add enough salted water to cover. Let it stand at room temperature for a couple of hours.
• While the bread soaks, thinly slice the onions or leeks and heat them gently in a large skillet over medium heat with 1/3 cup of the olive oil, stirring occasionally, until softened and golden, 30 minutes or so.
• Meanwhile, roughly chop the tomatoes, toss them in a large, roomy pot over medium heat with the rest of the olive oil and the garlic, and let them cook down until they're about half the original volume.
• Crush the peppercorns and coriander seeds in a mortar and add them to the tomatoes in the pot along with the oregano. Push the tomatoes through a strainer and return them to the pot.
• Then use your hands to squeeze the bread dry. Stir the soaked, squeezed-out bread, and 4 cups cold water to the tomatoes in the pot. Let it bubble up and cook gently for another 20 minutes, then stir in the onion or leeks and their cooking oil along with the shrimp, the sliced chouriço, if using, and the anchovies, if using (the anchovies really accentuate the seafood flavor)
• Cook the soup for another 20 minutes, until the bread is perfectly amalgamated into-you know, melded with-the broth. Stir in a pat of butter, if desired, and finish with a liberal scattering of fresh chopped cilantro.

ASORDO - PORTUGUESE BREAD SOUP

Steps:

• Soak bread in water until soft. Squeeze out the water and set the bread aside.
• In a soup pot, toast the garlic in the olive oil, just until it begins to barely brown.
• Add the chicken stock to the pot and bring to a simmer.
• Add the bread to the pot and simmer, making a thick soup.
• Add the shrimp, salt, and Piri Piri.
• Cook for a moment.
• Place the soup in a tureen and garnish with the parsley.
• Break the eggs on top of the soup.
• Bring to the table and stir the eggs into the soup before serving.

ACORDA ALENTEJANA (PORTUGUESE BREAD SOUP)

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.