Bread Seafood

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  • For 4 people
  • 600 g of clams
  • 600 grs cockles
  • 750 g of shrimp
  • 600 grs of bread eve (hard)
  • 4 cloves of garlic
  • 0,5 dl of olive oil
  • 1 bunch of cilantro
  • 4 eggs
  • salt, pepper and chilli q,b.


Separately, put the sauce and the clams and cockles to drop the sand that contain. Cook the shrimp in the water, and salt, and count 2 minutes after rise up to the boil. Drain the cameroon for your dates and book the cooking water. Peel the shrimp leaving some part to decorate the surface of the bread.

Open the clams and cockles, separately, remove the shells and join the liquid poured off that dropped to water shrimp. Take this mixture to the stove and bring to the boil, pour it over the bread cut to pieces.

However chop the garlic and aloure them slightly with the olive oil and coriander tied. Join the bread squeezed and stir with a wooden spoon.

Go beating the bread on the heat and, if necessary, add a little liquid, where the bread demolhou, so that the bread does not get dry.

Season with salt, pepper and chilli, and, out of the heat, remove the coriander. Join the shellfish, eggs and mix well. Stir very quickly. Garnish with cameroon with bark which have booked and sprinkle with chopped coriander.

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