Portuguese seafood bread açorda

Ingredients

• 450 g day-old rustic Portuguese bread
• 350 g peeled prawns
• 400 g purged clams
• 3 garlic cloves
• 1 bunch coriander
• 80 ml olive oil
• 800 ml seafood stock
• 2 eggs
• Salt and pepper

Step-by-step method

1. Steam clams open with a little water, strain the cooking liquor and discard any unopened clams.
2. Soak torn bread in warm seafood stock.
3. Soften garlic and coriander stalks in olive oil, then stir in soaked bread until creamy.
4. Add prawns and clams and cook until prawns are opaque and thoroughly cooked.
5. Remove from heat, stir beaten eggs into the hot mixture until fully set, finish with coriander leaves and serve.