What's Cooking at Sofia's: Açorda de Marisco - Portuguese Shellfish Bread Stew

Let me start by saying I am not happy with how I translated the title of this amazing dish into English, but there is no easy way to say it. If you like seafood, DO give this dish a try as it is so very good.

INGREDIENTS

2 lbs shrimps
2 lbs mussels
2 lbs seafood mix
1 onion
6 cloves of garlic
1 bunch of cilantro
1.5 loafs of stale bread (I like to buy some type of peasant, Italian boule or French country bread from 2 to 3 days ago)
6 eggs
2 diced Roma tomatoes 
Water
3 cups of white wine
Olive oil 
Salt & pepper to taste

DIRECTIONS

1. In a skillet bring white wine with a little salt to boil
2. Add the mussels
3. Cover the skillet and lower to medium heat
4. Once mussel shells are opened remove them from heat, put the shells in a big pot and the meat in a bowl and set it aside
5. Add the juices from the skillet into the big pot
6. Add water and salt to the big pot and bring it to heat
7. Once boiling add the shrimps and the seafood mix
8. When shrimps turn pink (about 7 minutes), removes all seafood from stock and unshell everything apart from about 10 shrimps
9. Add the shells back again into the pot and let it simmer for about 20 minutes. Adjust salt and pepper as needed
10. In a different pot add a little olive oil, the chopped onions and garlic and half of the cilantro leaves
11. Let it simmer until the onions are slightly golden
12. Meanwhile break the bread into small pieces put them in a large bowl and add enough of the seafood broth you created to fully cover the bread
13. Let it stand for about 20 minutes
14. Add the bread to the pot with the onions, garlic and cilantro and add more seafood broth as you want to create a very moist consistency
15. On low heat mix the bread until it is fully disintegrated (almost as mashed potatoes)
16. Add all of the seafood (apart from a few to decorate the plate) then turn off the heat
17. Add the eggs and mix well
18. Serve immediately with some cilantro leaves on the top