Seafood Soup with Coriander
Seafood soup with coriander is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 slices of bread (white loaf)
- 1 clove garlic (halved)
- 2 cloves garlic (chopped)
- Salt
- 1.5 l fish stock
- 180 ml olive oil
- 1 tsp paprika powder (dried)
- 12 mussels (scrubbed and de-bearded)
- 18 Venus clams (scrubbed)
- 18 large shrimp (peeled and deveined)
- 1 bunch parsley (finely chopped)
- 1 bunch coriander leaves
- 6 Eggs
Instructions
-
1.
Preheat the oven grill. Place the bread slices on a baking sheet and roast them under the oven grill until golden yellow, turning once. Remove from the oven and rub the still warm bread slices with the halved garlic clove. Cut into cubes and set aside.
-
2.
In a mortar, grind 2 Tbsp of the chopped garlic with 1 tsp salt, parsley, and coriander into a paste.
-
3.
Bring the stock to a boil in a pot and let it simmer.
-
4.
Heat 2 Tbsp olive oil in another pot. Add the onions and sauté slowly until translucent for about 8 minutes. Add the remaining chopped garlic and paprika flakes and cook for about 3 minutes. Pour in the hot stock and simmer for 3–5 minutes.
-
5.
Add the mussels and Venus clams to a large saucepan. Pour in wine, cover, and cook for about 6 minutes until the shells open. Transfer the cooked shellfish with a slotted spoon into a bowl (discard unopened shells) and keep warm.
-
6.
Pour the cooking liquid into the stock. Add the shrimp to the boiling stock and poach for about 3 minutes.
-
7.
Evenly distribute the bread cubes, parsley, coriander leaves, and garlic paste over the pre-warmed soup bowls. Drizzle with the remaining olive oil. Place the shrimp and shellfish on top of the bowls and crack one egg onto each. Bring the broth to a boil again and ladle the hot broth over the eggs.
-
8.
Serve the açorda immediately.
