{"id":23365,"date":"2025-05-07T12:47:49","date_gmt":"2025-05-07T12:47:49","guid":{"rendered":"https:\/\/brasmar.com\/rich-seafood-soup"},"modified":"2025-05-08T16:42:07","modified_gmt":"2025-05-08T16:42:07","slug":"rich-seafood-soup","status":"publish","type":"post","link":"https:\/\/brasmar.com\/en\/rich-seafood-soup","title":{"rendered":"Rich Seafood Soup"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1640771607526{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/acorda-rica-mar-topo.jpg?id=8214) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column offset=”vc_hidden-xs”][vc_empty_space height=”400px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1635339659114{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”]

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\n\t\t\t\tA\u00e7orda Rica de Mar\t\t\t<\/h1>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341846278{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/4″ offset=”vc_hidden-xs”]
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2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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50 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-xs”]

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Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1635339865681{margin-top: 3% !important;margin-bottom: 3% !important;}”][vc_column css=”.vc_custom_1657643697965{margin-right: 18% !important;margin-left: 18% !important;}” offset=”vc_hidden-xs”][vc_separator align=”align_left” border_width=”3″ el_width=”60″][\/vc_column][\/vc_row][vc_row content_placement=”middle” row_content_width=”grid” css=”.vc_custom_1635340009342{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_images_carousel images=”17277,21884″ img_size=”300×300″ hide_prev_next_buttons=”yes”][\/vc_column][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

INGREDIENTS<\/h2>\n

 <\/p>\n

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

     <\/p>\n<\/div>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657643886613{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    \n\t\t\t\tA\u00e7orda Rica de Mar\t\t\t<\/h2>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657643886613{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_single_image image=”8214″ img_size=”full”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657644334312{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]
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    2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    50 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    Prato principal<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657643886613{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_images_carousel images=”17277,21884″ img_size=”300×300″ hide_prev_next_buttons=”yes”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ content_placement=”middle” css=”.vc_custom_1657643921033{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

    INGREDIENTS<\/h2>\n

     <\/p>\n

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

       <\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341470893{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text css=”.vc_custom_1638783165719{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARATION<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Peel the shrimp. Saut\u00e9 the heads and shells until they turn reddish, add tomato paste and caramelize.
      \nAdd 1 onion, 2 carrots, garlic, coriander and white wine, letting the alcohol evaporate.
      \nAdd water to cover all the ingredients, bring to the boil and cook over low heat for 45 minutes. Taste and adjust salt and pepper.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]
      \nChop the olives and coriander, leaving aside for decoration. Separate the egg yolk from the white.
      \n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Cut the sea bass into cubes. Cut one of the octopus tentacles and the shrimp meat into small pieces. Set two whole shrimp aside.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Remove the crust from the bread and leave the crumb, cutting it into cubes of approximately 3 cm.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4851″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      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.
      \nAdd the sea bass, octopus and chopped shrimp and continue adding the broth gradually, until everything is cooked and the a\u00e7orda has the desired consistency. Add chopped coriander, the juice of half a lemon and check the seasoning.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4852″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n
      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.<\/div>\n

       <\/p>\n

      <\/div>\n

       <\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4853″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n
      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.<\/div>\n

       <\/p>\n

      <\/div>\n

       <\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4854″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Place the a\u00e7orda in a deep dish. Make a hole in the center and add the egg yolk.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4855″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      Cut the grilled octopus in two and decorate around the yolk, alternating with the shrimp.<\/p>\n

      Sprinkle with chopped olives and coriander.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657644268944{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text css=”.vc_custom_1638783165719{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARATION<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Peel the shrimp. Saut\u00e9 the heads and shells until they turn reddish, add tomato paste and caramelize.
      \nAdd 1 onion, 2 carrots, garlic, coriander and white wine, letting the alcohol evaporate.
      \nAdd water to cover all the ingredients, bring to the boil and cook over low heat for 45 minutes. Taste and adjust salt and pepper.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]
      \nChop the olives and coriander, leaving aside for decoration. Separate the egg yolk from the white.
      \n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Cut the sea bass into cubes. Cut one of the octopus tentacles and the shrimp meat into small pieces. Set two whole shrimp aside.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Remove the crust from the bread and leave the crumb, cutting it into cubes of approximately 3 cm.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4851″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      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.
      \nAdd the sea bass, octopus and chopped shrimp and continue adding the broth gradually, until everything is cooked and the a\u00e7orda has the desired consistency. Add chopped coriander, the juice of half a lemon and check the seasoning.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4852″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n
      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.<\/div>\n

       <\/p>\n

      <\/div>\n

       <\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4853″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n
      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.<\/div>\n

       <\/p>\n

      <\/div>\n

       <\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4854″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      Place the a\u00e7orda in a deep dish. Make a hole in the center and add the egg yolk.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4855″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      \n

      Cut the grilled octopus in two and decorate around the yolk, alternating with the shrimp.<\/p>\n

      Sprinkle with chopped olives and coriander.<\/p>\n<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341498427{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

      OUR SUGGESTIONS<\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”basicGrid_NoAnimation” grid_id=”vc_gid:1695737786996-8f06297d-4412-1″ taxonomies=”95″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657643958374{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

      OUR SUGGESTIONS<\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”masonryGrid_Default” grid_id=”vc_gid:1695737786997-4640eb25-f4ed-6″ taxonomies=”95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Learn how to prepare A\u00e7orda Rica de Mar with Brasmar products.<\/p>\n","protected":false},"author":1,"featured_media":12126,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"Learn how to prepare A\u00e7orda Rica de Mar with Brasmar products.","_seopress_robots_index":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[252,213,253,258,531],"tags":[],"class_list":["post-23365","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-octopus","category-recipes","category-sea-bass","category-shrimp","category-skunk"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/23365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/comments?post=23365"}],"version-history":[{"count":6,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/23365\/revisions"}],"predecessor-version":[{"id":23498,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/23365\/revisions\/23498"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/media\/12126"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/media?parent=23365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/categories?post=23365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/tags?post=23365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}