Gastronomic Heritage in Mediterranean wetlands 180306
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Bread soup with clams and eels<br />
[ Açorda soup]<br />
• Fried eels: Clean the eels and season with salt and lemon juice. Mar<strong>in</strong>ate for<br />
2 hours <strong>in</strong> the fridge.<br />
Place olive oil <strong>in</strong> a fry<strong>in</strong>g pan and allow to heat up. Pat the eels dry with paper<br />
towel.<br />
Add the eels to the pan and let them fry for 5-6 m<strong>in</strong>utes until they are crispy.<br />
These are served as an accompaniment with the Açorda.<br />
• Açorda: Place the olive oil, garlic, onion and bay leaf <strong>in</strong> a pot and sauté until<br />
the onion is transparent but not browned.<br />
Add the sp<strong>in</strong>ach and water, cover and let simmer for 5 m<strong>in</strong>utes.<br />
Add clams, cover and turn off the burner. The residual heat of the pot will allow<br />
the clams to be cooked to perfection.<br />
Place a slice of bread <strong>in</strong> each soup bowl and spoon the clam and sp<strong>in</strong>ach<br />
mixture over.<br />
Serve hot. This dish is best served with bread, olives and a glass of chilled<br />
white w<strong>in</strong>e.<br />
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