Portuguese Bread Soup with Shrimps (cont'd)
Shellfish Stock: Put all ingredients in a saucepan with water to cover. Cook over low heat for 40 minutes.
Açorda: Soak bread chunks into the fish or shellfish stock. Let sit for 5 minutes or until pieces are well soaked. Remove bread from soaking liquid and squeeze it well with your hands. Set soaked bread aside on a plate. Save fish stock.
Meanwhile heat 2 tbsp olive oil in a saucepan over medium heat. Add onions and leeks to saucepan and sauté gently until they begin to soften, about 10 minutes. Add the white wine and cook until wine is reduced to half. Remove onion-leek mix to a plate and set aside.
Return saucepan to stove top. Add remaining 3 tbsp olive oil and cook tomatoes, garlic and oregano over low heat until tomatoes volume is reduced to a half. Add fresh ground pepper and ground coriander. Add onion-leek mix to the tomatoes in the saucepan and cook it for 5 minutes further. Taste for salt.
Add squeezed bread to the tomato-leek mixture and as much stock to obtain a porridge like soup texture. Cook it for about 10 minutes, adding more stock or water, if necessary.
Add shrimps, chorizo and anchovies and cooked it until shrimps turn pink. Add a pinch of piri-piri and sprinkle with fresh cilantro just before serving. You may drizzle a few drops of extra virgin olive oil on top.