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Rich Seafood Soup

Açorda Rica de Mar

2 Pax

50 min.

Médio

Prato principal

INGREDIENTS

 

  • 500 g of Brasmar whole shrimp
  • 500 g of Brasmar cooked
  • octopus (2 tentacles)
  • 1 fillet of Brasmar sea bass
  • 1 glass of white wine
  • 2 carrots
  • 1 loaf of country bread
  • 2 eggs
  • 2 onions
  • 1 packet of tomato paste
  • 1 bay leaf
  • 1 bunch of coriander
  • pitted black olives
  • 4 cloves of garlic
  • 2 lemons
  • 1 chilli pepper
  • Salt to taste

 

Açorda Rica de Mar

2 Pax

50 min.

Médio

Prato principal

INGREDIENTS

 

  • 500 g of Brasmar whole shrimp
  • 500 g of Brasmar cooked
  • octopus (2 tentacles)
  • 1 fillet of Brasmar sea bass
  • 1 glass of white wine
  • 2 carrots
  • 1 loaf of country bread
  • 2 eggs
  • 2 onions
  • 1 packet of tomato paste
  • 1 bay leaf
  • 1 bunch of coriander
  • pitted black olives
  • 4 cloves of garlic
  • 2 lemons
  • 1 chilli pepper
  • Salt to taste

 

PREPARATION

Peel the shrimp. Sauté the heads and shells until they turn reddish, add tomato paste and caramelize.
Add 1 onion, 2 carrots, garlic, coriander and white wine, letting the alcohol evaporate.
Add water to cover all the ingredients, bring to the boil and cook over low heat for 45 minutes. Taste and adjust salt and pepper.

Chop the olives and coriander, leaving aside for decoration. Separate the egg yolk from the white.

Cut the sea bass into cubes. Cut one of the octopus tentacles and the shrimp meat into small pieces. Set two whole shrimp aside.
Remove the crust from the bread and leave the crumb, cutting it into cubes of approximately 3 cm.
Heat olive oil in a frying pan, add a clove of garlic and a little chili pepper. Fry the bread in the olive oil until it turns brown and gradually add the broth.
Add the sea bass, octopus and chopped shrimp and continue adding the broth gradually, until everything is cooked and the açorda has the desired consistency. Add chopped coriander, the juice of half a lemon and check the seasoning.
Let it rest for a few minutes and, in the meantime, grill the 2nd octopus tentacle in a frying pan and the shrimp that were left aside.

 

 

Let it rest for a few minutes and, in the meantime, grill the 2nd octopus tentacle in a frying pan and the shrimp that were left aside.

 

 

Place the açorda in a deep dish. Make a hole in the center and add the egg yolk.

Cut the grilled octopus in two and decorate around the yolk, alternating with the shrimp.

Sprinkle with chopped olives and coriander.

PREPARATION

Peel the shrimp. Sauté the heads and shells until they turn reddish, add tomato paste and caramelize.
Add 1 onion, 2 carrots, garlic, coriander and white wine, letting the alcohol evaporate.
Add water to cover all the ingredients, bring to the boil and cook over low heat for 45 minutes. Taste and adjust salt and pepper.

Chop the olives and coriander, leaving aside for decoration. Separate the egg yolk from the white.

Cut the sea bass into cubes. Cut one of the octopus tentacles and the shrimp meat into small pieces. Set two whole shrimp aside.
Remove the crust from the bread and leave the crumb, cutting it into cubes of approximately 3 cm.
Heat olive oil in a frying pan, add a clove of garlic and a little chili pepper. Fry the bread in the olive oil until it turns brown and gradually add the broth.
Add the sea bass, octopus and chopped shrimp and continue adding the broth gradually, until everything is cooked and the açorda has the desired consistency. Add chopped coriander, the juice of half a lemon and check the seasoning.
Let it rest for a few minutes and, in the meantime, grill the 2nd octopus tentacle in a frying pan and the shrimp that were left aside.

 

 

Let it rest for a few minutes and, in the meantime, grill the 2nd octopus tentacle in a frying pan and the shrimp that were left aside.

 

 

Place the açorda in a deep dish. Make a hole in the center and add the egg yolk.

Cut the grilled octopus in two and decorate around the yolk, alternating with the shrimp.

Sprinkle with chopped olives and coriander.

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skunk, Recipes, Octopus, Shrimp, Sea Bass
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