Açorda is the taste of Alentejo and this satisfying bread soup is one of the most typical dishes from Portugal. The basis of this indulgence is bread and broth combined with slices of garlic, cilantro and eggs. Then add what you like, normally seafood, choriço or codfish. Portuguese top chef Vitor Sobral has created this version with codfish and tomato. Enjoy!
Recipe for 5.
5 Cod loins, with bone, Terra do Bacalhau
600 g white bread of good quality (Alentejana), sliced
150 g tomatoes, diced
100 g onion, finely sliced
1 dl olive oil, extra virgin
Sea salt, ground
- Always soak the codfish according to instruction before use. Bring a pan to medium-low heat, add olive oil, onion and codfish and let it sweat until the onion is soft and slightly golden.
- When the onion is done, remove from the heat and flake the codfish, removing the bone and the skin. Add the cod to the onion again and bring to a low heat. Add a little water and the diced tomatoes and bring to a boil. Add the bread and a bit more water, and gentle mix together. Beat the eggs with a pinch of salt, add it to the pan and mix well. Season with salt and pepper and serve imediately.