Wash the shellfish carefully in cold water. Then separate the different types of shellfish, each in its own vessel, and cover them with sea water.
Then cook the shellfish in a pan with water, adding the minced onions and a few springs of coriander.
Drain away the liquid in which the shellfish were cooked, passing it through a fine strainer.
Remove the edible part of the shellfish and wash it carefully.
In a separate pan, fry the cloves of garlic and onions (both minced) in olive oil. When they are almost brown, add the liquid in which the shellfish were cooked and let everything boil.
Slice up the bread and add it to the  liquid, stirring with a wooden spoon until a thick mass is obtained.
Add the edible part of the shellfish and the chopped coriander. Brake the eggs and add them so that they cook together with the panada.

source: Algarve Tourist Region

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