Açorda - Portuguese Garlic and Coriander Bread Soup with Optional Cod

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1. 1Step 1: For a vegetarian take on this soup, simply omit the fish.
2. 2Step 2: Put the cleaned cod's head in a large saucepan with one and a half litres of water, the bay leaf and any vegetable scraps you have to hand.
3. 3Step 3: Bring to a boil, turn down the heat and simmer gently for 30 minutes, skimming off any foam that rises on the surface.
4. 4Step 4: After 25 minutes, drop in four unshelled eggs, cook for five minutes, then lift out the boiled eggs and the cod's head and put to one side.
5. 5Step 5: Strain the broth, then return it to the pan.
6. 6Step 6: Once the cod is cool enough to handle, pick off any good flakes of meat, add to the strained broth, season to taste and keep warm.
7. 7Step 7: Meanwhile, tear the stale bread into four bowls.
8. 8Step 8: Finely chop the coriander from stem to leaf, then put it in a large bowl.
9. 9Step 9: Finely chop the four garlic cloves, add to the coriander and pour in the extra-virgin olive oil.
10. 10Step 10: Crack in the remaining egg and beat until well combined.
11. 11Step 11: Pour the hot broth into the coriander bowl, stir, then ladle the soup over the torn bread and serve with the boiled eggs and optional toast on the side.