BROTSUPPE MIT ROGEN DE OVAS

Start by cooking the roe and the shrimp in water seasoned with a drizzle of olive oil, onion skin, salt and garlic. After 10-12 minutes, strain the broth, reserve and let the shrimp and roe cool.

Peel the shrimp, remove the skin from the roe, crush them well with a fork and reserve both separately. In the meantime, heat the cooking broth and add the seafood cube, stirring to dissolve it.

Break the bread into small pieces. Heat the olive oil and add the sliced garlic cloves, add the bread, lower the heat, and gradually add the broth.

Stir well to completely break the bread until a uniform consistency is obtained. Add the crushed roe, season with pepper, mix and cook a little.

In a very low heat, add the eggs and always stir so that they do not curdle. If the açorda is very thick, you can add a little more of the hot water.

At last, rectify the salt and add the chopped coriander. Serve immediately with the shrimp you reserved.