Ingredients:
400 grs de miolode shellfish (mussels, clams, cockles and conquilhas);
50 grs of onions;
1 dl of olive oil;
2 garlic cloves ;
240 grams of homemade bread
1 bouquet of coriander
4 eggs ;
salt q.s. ;
Confection:
Wash seafood well in cold water.
Then, separate each one into its container and cover with sea water.
Cook the seafood in a pan with water, adding the finely chopped onion and coriander.
Drain the broth where the seafood has been cooked, by a thin dowel.
Remove the shellfish from the shellfish, and wash them well.
In a separate pan, saute the garlic cloves and the onion, finely chopped, with olive oil.
When it is almost brown, add the broth where you cooked the clams and let it boil.
Cut the bread into slices and add to the broth, stirring with a wooden spoon until a thick dough is obtained.
Add the seafood brains and add chopped coriander.
Break the eggs and cook them next to the açorda.
