Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
We got the idea for this simple one-pot meal from the Portuguese bread soup called açorda. Whereas eggs lend açorda substance and richness, this version gets heft from chunks of tender, buttery cod fillets. Bottled clam juice supplies the broth with a briny-sweet flavor. You’ll need a large bunch of cilantro for this recipe; before tossing it into the blender, trim off and discard the bottoms of the stems, then wash and dry the bunch, picking out any damaged sprigs.
bunch (4 ounces) cilantro
medium garlic cloves, smashed and peeled
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT