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Açorda
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Originally a poor man’s soup from the Alentejo, Açorda was simply water flavoured with garlic and oil, and thickened with a slice of yesterday’s bread and an egg. Most restaurants now do a more sophisticated version in which the soup is a sort of purée, studded with seafood (marisco) or served with small fillets of deep-fried fish. Pap’Açorda makes one of the best.
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