Transforming Waste into a Flavorful Broth

In a region where resourcefulness and thriftiness are deeply ingrained, the traditional Portuguese soup of açorda has been a staple for centuries.

Born from necessity, this chunky, fragrant, and flavorful broth has been a way for generations to transform stale bread and humble ingredients into a hearty meal.

The recipe, adapted from the traditional açorda of Alentejo, is a masterclass in waste-saving and culinary ingenuity. Instead of simmering the coriander, garlic, and egg in hot broth, the ingredients are combined in a bowl and the broth is poured over them, enhancing the powerful flavors of the garlic and coriander.

The result is a rich and satisfying soup that is both comforting and nourishing.

For a vegetarian version, simply omit the fish, but for those who choose to add a cod’s head, the reward is an extra-savory, umami-rich, and gelatinous fish broth.

The addition of cod’s head may seem unconventional, but it is a humble cut that is deeply flavored and ideal for stocks.

The recipe is deceptively simple, requiring only a few ingredients: a kilogram of cod’s head, rinsed and gills removed; a bay leaf; vegetable scraps; five eggs; salt and black pepper; a bunch of coriander; four garlic cloves; extra-virgin olive oil; and stale bread.

The broth is made by simmering the cod’s head in water, then straining and seasoning it before pouring it over the coriander and garlic mixture.

As the Guardian faces new challenges in the pursuit of independent journalism, the importance of a free and independent press has never been more critical.

In the face of misinformation and censorship, the need for fearless and rigorous journalism has never been more pressing. By supporting the Guardian, readers around the world can help safeguard its future and ensure that the truth is protected and promoted.