Portuguese Shrimp and Clam Bread Soup with Garlic and Coriander

What you need

• 400 g (14 oz) shell-on shrimp, large
• 150 g (5 oz) shucked clams, cooked clam meat
• 250 g (9 oz) stale country bread, torn into chunks
• 1.2 l (5 cups) water
• 4 cloves garlic
• 1 bunch fresh coriander, stems and leaves separated
• 4 tbsp olive oil, plus extra for serving
• 3 egg yolks
• salt, to taste

Method

Restated from the original video

1. 1

   Bring the water with 1 tsp salt to a boil. Add the shrimp in their shells and simmer until pink and cooked through, 2-3 min. Lift them out.

2. 2

   Peel the shrimp and return the shells to the pot. Simmer for 15 min, then strain the broth and keep it hot.

3. 3

   Put the bread in a large bowl and pour over about 800 ml (3 1/3 cups) of the hot broth. Leave it for 5 min.

4. 4

   Chop the coriander stems and leaves separately. Crush the garlic with a pinch of salt and the stems in a mortar into a rough paste.

5. 5

   Warm the olive oil in a wide pot over medium-low heat. Stir in the garlic paste for 1 min without letting it brown.

6. 6

   Add the soaked bread with its broth. Stir with a wooden spoon for 5-6 min, mashing the bread into a thick, spoonable porridge. Loosen with more hot broth if needed.

7. 7

   Stir in the shrimp and clams and warm them through for 1-2 min. Season with salt.

8. 8

   Take the pot off the heat. Stir in the yolks and most of the coriander leaves. The yolks are only lightly cooked by the heat of the soup, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

9. 9

   Serve right away in warm bowls, topped with the remaining coriander and a drizzle of olive oil.

Imported from apitadadopai.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.