This seafood version of the popular and versatile Portuguese açorda is often described as a dry bread soup. It combines generously seasoned bread mash, usually infused with olive oil, sautéed onions, and cilantro, with various shellfish such as shrimps, cockles, or clams.

Eggs are added last and are vigorously mixed with the bread base, allowing them to cook and provide the desired thickness. Açorda de marisco is traditionally decorated with shelled shrimp and cilantro and is recommended to be enjoyed warm and freshly prepared.