Preparation

The day before, cut the shad into slices and season with salt, a little vinegar and 1 clove of minced garlic.
On the day the açorda is made, cook the shad's head and roe, draining the cooking water at the end.
Chop the garlic cloves and the coriander.
Bring the shad cooking water, olive oil, garlic cloves and coriander to the heat. Bring to a boil and pour the bread, cut into slices, boiling until dry.
Serve açorda on a platter, with the roe undone on top and, around it, the fried shad, cut into very thin slices.

Ingredients

  • 1 dl of olive oil
  • 1 liter of water
  • 1 bunch of coriander
  • 1 kg of shad
  • 240 g of crusty bread
  • 7 cloves of garlic
  • salt and vinegar q.s.