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Prawn Açorda, fresh bread pieces with prawns, garlic and parsley
Rustic Portuguese bread soup topped with prawns and poached egg.

Prawn açorda

Author: Flavelo
Recipes Main Courses
Açorda is the iconic dish of the Portuguese Alentejo region, a textbook example of 'cucina povera', or peasant cooking. This is the rebirth of stale bread: soaked in garlic-coriander broth it transforms into a creamy, filling dish, made festive by prawns. The secret is the 'Piso' – a paste of spices crushed creamy in a mortar, giving the dish its soul.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Portuguese (Alentejo)

Ingredients

Equipment Needed

  • Mortar and pestle (or chopper)
  • Saucepan
  • Whisk

Allergen Information

⚠️ Eggs
⚠️ Cereals containing gluten
⚠️ Crustaceans

Instructions

1 ✓

Make the Piso: roughly chop coriander and garlic cloves. Put in mortar with pinch of coarse salt and crush until you get green, fragrant paste.

Tip: Crushing destroys cell walls giving much more intense flavour than chopping.
2 ✓

Fry prawns in a little olive oil in pan for 1-2 mins until pink. Remove and set aside.

Tip: Do not overcook as they become rubbery.
3 ✓

Tear breadcrumb into bite-sized pieces.

Tip: Rustic pieces give better texture than diced.
4 ✓

Pour water (or stock) into pot, bring to boil. Stir in green spice paste (Piso) and 2 tablespoons olive oil.

Tip: Oil emulsifies with water making soup fuller bodied.
5 ✓

Reduce heat and drop in bread. Let it soak up liquid but don't boil to complete mush (unless you like it creamier).

Tip: Bread starch thickens the soup.
6 ✓

Beat eggs in a bowl. Remove soup from heat. Slowly drizzle in egg while stirring continuously.

Tip: Egg is thickener (liaison) here, making soup creamy without turning into scrambled eggs.
7 ✓

Stir prawns back in and serve immediately. Drizzle with remaining olive oil.

Recipe FAQ

What bread should I use?
Exclusively good quality, sourdough, dense crumb white bread that is at least 1-2 days old. Supermarket sliced bread turns to paste.
What if the egg scrambled?
The soup was too hot when you added it. Tempering (ladling a little hot liquid to egg, mixing, then pouring back) avoids this.

Ingredients

  • 300 g Prawns (peeled, raw)
  • 300 g Stale white bread (crusts removed, rustic)
  • 4 cloves Garlic
  • 1 bunch Fresh coriander (with stalks)
  • 2 whole Eggs
  • 4 tbsp Extra virgin olive oil
  • 1 l Water (or stock made from prawn shells if available)
  • 1 tsp Salt