Açorda de Marisco

Step by stepInstructions

1. Heat the olive oil in a large pot over medium heat and cook the garlic until fragrant, about 1 minute.
2. Pour in the wine, let it bubble for 2 minutes, then add the fish stock and bring to a gentle simmer.
3. Add the clams, cover, and cook until they open, 5-7 minutes; add the shrimp and cook 2-3 minutes more until pink.
4. Remove from heat, stir in the bread and most of the cilantro, and let sit 5 minutes so the bread soaks up the broth.
5. Season with salt, pepper and piri-piri, scatter the remaining cilantro over the top, and serve in deep bowls.