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.
Contributor: Joaquim Pacheco, 65
Place: Ilha de Faro, Faro
Personal background:
A cook who lives and was raised next to the ria and the sea, connoisseur of the traditions and practices related with fishing and harvesting of shellfish, as well as an expert of the agricultural products of the region.
Recipe’s Personal Background
How did you learn this recipe?
He learned this recipe more than 20 years ago.
Is there some memory/historical event connected to this recipe?
It is related to the coastline; in the traditional recipe, a piso is prepared (meaning to smash); the slices of bread are placed on the bowl, then the seafood is cooked and added over the bread.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
No
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
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Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
Related with the important harvesting of shellfish in Ria.
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
Connected with local fishermen.
Season (season this food is linked to)
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Ingredient
Nutritional Importance
Health Benefits
Coriander (Coriandrum sativum)
Great source of dietary fibre, vitamin A, vitamin C, vitamin E, vitamin K, riboflavin, niacin, vitamin B6, folate, pantothenic acid, calcium, iron, magnesium, phosphorus and potassium. It contains phytochemicals.
Coriander benefits the digestive system, promoting intestinal peristaltic movements and thus, helping digestion. It contains linalol, an essential oil which can help to detoxify the liver. Its composition in vitamins and phytochemicals gives it a high anti- oxidant power, preventing cell degeneration by free radicals.
Eggs
Each egg (medium size – 45 g) has approximately 67 calories. It contains proteins of high biological value, which are important for human food. Rich in vitamins A, D, K, B2, B12 and folate. Regarding to its mineral composition, the most important elements are selenium, zinc and iodine. It contains phytochemicals such as lutein and zeaxanthin.
The intake of eggs seems to be beneficial for the earlier establishment of satiety levels. Its lutein and zeaxanthin levels may reduce the development of cataracts and macular degeneration.
Clams
Very low content of saturated fats. It is also a good source of riboflavin, niacin, potassium and zinc, and a very good source of protein, vitamin C, vitamin B12, iron, phosphorus, copper, manganese and selenium.
As a source of vitamin B12, it has an important role in keeping the central nervous system healthy. Evidence shows that individuals with the highest levels of vitamin B12 have less probability to develop Alzheimer’s disease. As a good source of iron, they help to produce haemoglobin, resulting in an increased oxygen supply to the tissues and thus, reducing anaemia.
Bread (Wheat flour+ yeast and water)
Source of carbohydrates. High glycaemic index. The plain/white wheat flour has a low content in fibre and micronutrients when compared with whole wheat flour.
Significant health benefits are only found in the whole wheat flour which, compared to normal/white wheat flour, has higher contents of fibre, minerals and anti-oxidant.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
No
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
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What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
