Açorda de bacalhau (bread soup with codfish)
Mix pieces of old bread, fresh coriander and fresh garlic in a large bowl.  Boil water with salt, olive oil, fish bouillon, a little piri piri.  Add pieces of bacalhao en simmer for 5 minutes.  Turn down the heat and add 1 egg per person.  Do not boil the soup anymore.  After 3 minutes pour the soup over the bread-mix, cover for 5 minutes and eat with a little lemonjuice.  Enjoy with olives and a glass of red wine.
This simple, but tasteful bread soup is famous in this region of the Algarve as well as in the Alentejo.