Seafood chord

Ingredients for 6 servings:

• 12 slices of white bread (white country bread), each 2 1/2 cm thick
• 1 garlic clove(s)
• 4 tbsp garlic, chopped
• ½ tsp salt
• 1 ½ liters of fish stock
• 180 ml olive oil
• 1 tsp paprika, dried
• 12 mussels, brushed and bearded
• 18 clams, brushed
• 18 king prawns, peeled and gutted
• 10 g parsley, flat, finely chopped
• 20 g coriander leaves
• 6 eggs, room temperature

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Mussel bread soup

Preheat the oven broiler. Place the bread slices on a baking sheet and toast under the broiler, turning once, until golden brown. Remove from the oven and rub the still-warm bread slices with the whole garlic clove. Cut into cubes and set aside. In a mortar and pestle, grind 2 tablespoons of the chopped garlic with the salt until a paste forms. In a saucepan, bring the stock to a boil. Adjust the heat so that the liquid is just boiling. In another saucepan, heat 2 tablespoons of olive oil over low heat. Add the onions and sweat for 8-10 minutes until translucent. Add the remaining chopped garlic and the red pepper flakes and cook for about 3 minutes. Pour in the hot stock and simmer for 3-5 minutes to allow the flavors to meld. Place the mussels and clams in a large casserole dish. Discard any open mussels that do not close when touched and any damaged ones. Pour in the wine, cover, and cook on high for 10 minutes, until the mussels have opened. Transfer the mussels to a bowl with a slotted spoon; discard any unopened mussels. Cover the mussels to keep warm. Pour the mussel cooking liquid into the stock. Add the prawns to the simmering stock and poach for about 3 minutes, until they are no longer translucent. Divide the bread cubes, parsley, coriander leaves, and garlic paste evenly among the warmed soup bowls. Drizzle evenly with the remaining olive oil. Divide the prawns and mussels among the bowls and break an egg over each one. Bring the stock back to a boil and ladle it over the eggs while it is still piping hot. Serve the açorda immediately.