“AÇORDA ALENTEJANA” (ALENTEJO-STYLE BREAD STEW) WITH GRAPES AND BOM PETISCO
3 x 120 g Bom Petisco tuna
5 poached eggs
5 slices Pão Alentejano (Alentejo bread)
½ bunch fresh coriander
2 garlic cloves
1 tbsp. traditional sea salt
2 l water
300 g black seedless grapes
Crush the garlic with the coriander and the salt in a mortar with the pestle.
Heat the water. Pour the boiling water over the mixture.
Put a slice of bread, a poached egg, grapes and flakes of Bom Petisco tuna in a soup plate.
When serving, cover with the broth.