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Recipe for Acorda by Dawn’s Recipes

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Recipe for Acorda by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Acorda. This dish qualifies as a Easy level recipe. The Acorda recipe should make enough food for 6 servings.

You can add your own personal twist to this Acorda recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Acorda recipe.

Ingredients for Acorda

  • 8 ounces stale country bread, broken up into 3/4 inch chunks
  • 6 tablespoons fruity olive oil
  • Salt and Freshly ground black pepper
  • 2 cups white wine
  • 2 pounds small clams (about 40), well scrubbed
  • 2 pounds mussels (about 40), well scrubbed
  • 4 cups clam juice or fish stock
  • 1/2 bunch cilantro, leaves only
  • 4 cloves garlic
  • 1 pound large shrimp (about 18), shelled, deveined, and cut into 1/2 inch pieces
  • 6 free range eggs (optional), lightly beaten
  • Cilantro sprigs, for garnish

Directions for Acorda

  1. 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.
  2. In a large saucepan or stockpot, combine the wine and the clams. Cover the pan and, over medium high heat, 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.
  3. 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.

Cookware for your recipe

You will find below are cookware items that could be needed for this Acorda recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Easy Shrimp Recipes
  • Shellfish Recipes
  • Shrimp – Shrimp are decapod crustaceans with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata. More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.Shrimp are widespread and abundant. There are thousands of species adapted to a wide range of habitats. They can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. To escape predators, some species flip off the seafloor and dive into the sediment. They usually live from one to seven years. Shrimp are often solitary, though they can form large schools during the spawning season.They play important roles in the food chain and are an important food source for larger animals ranging from fish to whales. The muscular tails of many shrimp are edible to humans, and they are widely caught and farmed for human consumption. Commercial shrimp species support an industry worth 50 billion dollars a year, and in 2010 the total commercial production of shrimp was nearly 7 million tonnes. Shrimp farming became more prevalent during the 1980s, particularly in China, and by 2007 the harvest from shrimp farms exceeded the capture of wild shrimp. There are significant issues with excessive bycatch when shrimp are captured in the wild, and with pollution damage done to estuaries when they are used to support shrimp farming. Many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). Larger shrimp are more likely to be targeted commercially and are often referred to as prawns, particularly in Britain.
  • Easy Main Dish
  • Main Dish
  • Mussel – Pteriomorphia (marine mussels)Palaeoheterodonta (freshwater mussels)Heterodonta (zebra mussels)Mussel (/ˈmʌsəl/) is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.The word “mussel” is frequently used to mean the bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads (“beard”) to a firm substrate. A few species (in the genus Bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges.In most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. The external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous.The common name “mussel” is also used for many freshwater bivalves, including the freshwater pearl mussels. Freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and they are classified in a different subclass of bivalves, despite some very superficial similarities in appearance.Freshwater zebra mussels and their relatives in the family Dreissenidae are not related to previously mentioned groups, even though they resemble many Mytilus species in shape, and live attached to rocks and other hard surfaces in a similar manner, using a byssus. They are classified with the Heterodonta, the taxonomic group which includes most of the bivalves commonly referred to as “clams”.
  • Clam Recipes
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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