Acorda de Mariscos ...
Bread Risotto with Jumbo
Lisbon´s Acorda de Mariscos is made with freshly caught shellfish and a risotto like texture for the bread is preferred. Although city folk tend to prefer a baguette, the country rustic circular loaves or cornbread make a particularly good Acorda. The sweetness of the crustaceans work well with the corn bread. *** ACORDA is pronounced: Ah Sor Dah.
Serves 4 as a main dish or 6 as an appetiser ...
1 POUND STURDY DAY OLD FARMHOUSE BREAD
2 leeks finely chopped ( or spring onion and scallion )
2/3 cup Extra Virgin Olive Oil
4 pounds of peeled and de-seeded fresh tomatoes
1 whole head of Garlic, separated into cloves and skinned
1 tsp. black, rose and green peppercorns
1 tsp. coriander seeds
1 tsp. dried oregano
1 pound fresh jumbo shrimp ( shelled or not, as you wish to do )
4 ounces Chourico ( Portuguese Sausage ) or Spanish Sausage
*** Chow Ri So is the correct pronounciation
3 Anchovies sliced very finely
Chopped fresh cilantro
1. chop or tear the bread into bite sized pieces and let it soak in a bowl of salted water for a couple of hours, then squeeze dry thoroughly.
2. finely slice the leeks and sauté gently in half the Evoo until the leeks are tender ( 20 mins. )
3. then chop the tomatoes once de.seeded and peeled and let them them cook down to half their volume in a spacious Dutch Oven or large sauce pan.
4. add the garlic and the rest of the Evoo
5. crush the peppercorns and coriander seeds in a mortar and then add them to the tomatoes along with the oregano
6. when the tomatoes are well cooked down, push through a sieve or strainer, return to pan, and stir in the soaked squeezed out bread and cook gently for another 20 mins. and then stir in the contents of the sautéed shrimp ( sauté the shrimp separately and add them to this concoction drained well from Evoo )
7. add the sausage and the anchovies and simmer another 20 mins. stirring occasionally
8. serve in bowls, and sprinkle with chopped cilantro
Serve with crusty warm bread and Portuguese Albarinho Verde - White Wine ...
Translated by: Margaux Cintrano.