- Simmer some fish and reserve the stock.Boil the shrimps in a little water and then strain the stock. Simmer the clams and cockles in separate containers and strain the stock.
- Add the strained stock of the shellfish and fish and bring to the boil until reduced. Soak the bread in this broth.
- In olive oil, sauté the cloves of garlic and add the bread. Pour the broth and bring to the boil.Stir with a cooking spoon until you get an homogeneous and soft porridge.
- Add the seafood, stir one more time, check the seasoning and remove from the heat.Finally, add the egg yolk and the chopped coriander, stir and serve immediately.