Acorda

Title:
Acorda

Yield:
1 Servings

Categories:
Hot,
Tamales




Ingredients:





     8 oz Stale country bread; broken


          -up into 3/4-Inch Chunks


     6 tb Fruity olive oil


          Salt


          Black pepper; freshly ground


     2 c  White wine


     2 lb Small clams (about 40); well


          -scrubbed


     2 lb Mussels (about 40);


          -wellscrubbed


     4 c  Clam juice or fish stock


   1/2 bn Cilantro; leaves only


     4    Cloves garlic


     1 lb Large shrimp (about 18);


          -Shelled & Deveined and cut


          -into 1/2-Inch Piece


     6    Free range eggs (optional);


          -lightly beaten


          Cilantro sprigs; for garnish






 Preheat the oven to 350 degrees. In a bowl, toss the bread cubes with 3


 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.


 Spread the bread on a baking sheet and toast until golden, watching


 carefully. Set aside. In a large saucepan or stockpot, combine the wine and


 the clams. Cover the pan and, over medium highheat, cook the clams, shaking


 the pan occasionally, for about 10 minutes. Remove the clams to a bowl with


 a slotted spoon, discarding any that have not opened. Add the mussels and


 cook in the same way, again discarding any that do not open. Transfer the


 mussels to the bowl with the clams, and remove all the meat from the


 shells. Set the shellfish aside. Discard the shells and add the liquor from


 the bowl back into the pan with the wine. Strain the cooking water through


 a fine strainer lined with cheesecloth, return it to a clean pan, and add


 the clam juice. Meanwhile, in a mortar and pestle or a food processor,


 process the cilantro, garlic, and 3/4 teaspoons salt to a paste. Transfer


 the mixture to a large, heated serving tureen with a lid and stir in the


 remaining 3 tablespoons olive oil. Bring the wine and clam juice mixture


 back to a simmer and add the cooked shellfish and the raw shrimp. Simmer


 for 3 minutes, add the bread chunks and stir for 2 minutes more, or until


 the soup is very hot. Drizzle the egg mixture over the top, stirring slowly


 in a circle. Immediately pour the simmering mixture into the tureen, stir


 to mix, and ladle the soup into heated bowls at the table. Garnish with a


 sprig of cilantro. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK,


 G.P., All Rights Reserved


 Recipe By     : TOO HOT TAMALES SHOW #TH6194


 


 Posted to MC-Recipe Digest V1 #287


 


 Date: Sat, 09 Nov 1996 08:27:59 -0600


 


 From: Pat Asher