Will you try to make this "Açorda" with low temperature eggs by Chef Susana Cigarro? A simple recipe with a delicious result, with wine pairing suggested by Outwine. Did you make it already? Share with us how the outcome was!
INGREDIENTSB
2 cod loins
1 sprig of mint
4 cloves of garlic
1 tablespoon of coarse salt
100 ml of olive oil
1.5L of water
500 g of stale bread
4 eggs
INSTRUCTIONS
1. Put the mint leaves, garlic cloves and coarse salt into a pestle and mortar and grind to a smooth paste.
2. Boil the eggs for 7 minutes then remove from the water and peel.
3. Cut the bread into cubes of around 4 cm and place nine cubes on each plate.
4. Place the cod fillets in the boiling water and cook for 5 -7 minutes. Remove the fish from the water but reserve the water. Place each piece of fish on top of the bread, leaving space in the centre for the egg.
5. Mix the mint oil, the oil and the cooking water of the cod together to make a broth.
6. Spoon around 200 ml of broth into each of the dishes and serve.