{"id":652,"date":"2009-09-26T04:12:31","date_gmt":"2009-09-26T07:12:31","guid":{"rendered":"http:\/\/agenciaguia.com.br\/testeblog\/?p=652"},"modified":"2009-09-26T04:12:31","modified_gmt":"2009-09-26T07:12:31","slug":"sopa-picante-de-bacalhau","status":"publish","type":"post","link":"http:\/\/amesa.com.br\/index.php\/2009\/09\/26\/sopa-picante-de-bacalhau\/","title":{"rendered":"Sopa Picante de Bacalhau"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Ingredientes<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>600 g de bacalhau noruegu\u00eas<\/li>\n<li>1 cebola<\/li>\n<li>1 talo de aipo<\/li>\n<li>1 cenoura pequena<\/li>\n<li>1 molho de salsa<\/li>\n<li>1 dente de alho<\/li>\n<li>1 pimenta-malagueta<\/li>\n<li>500 g de tomates<\/li>\n<li>1\/2 copo de vinho branco seco<\/li>\n<li>12 fatias de p\u00e3o dormido<\/li>\n<li>azeite<\/li>\n<li>sal a gosto<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Modo de Preparar<\/strong><\/p>\n<p style=\"text-align: justify;\">Deixe o bacalhau de molho por 24 horas. Ap\u00f3s esse tempo, retire as peles e espinhas, e corte-o em peda\u00e7os n\u00e3o muito grandes. Em uma panela grande, leve ao fogo 1\/2 copo de azeite, deixe aquecer e junte a cebola, a cenoura, o aipo e a salsa picadinhos. Refogue por alguns minutos, banhe com o vinho, deixe evaporar, acrescente os tomates batidos no liquidificador com 1 x\u00edcara (ch\u00e1) de \u00e1gua e passados na peneira, e 1\/2 pimenta-malagueta bem socada. Cozinhe por 10 minutos, junte o bacalhaue e refogue por alguns minutos. Adicione 1 litro de \u00e1gua quente, prove o sal, tampe a panela e cozinhe, em fogo moderado, por aproximadamente 1 hora. Se a sopa ficar muito grossa, adicione um pouco de \u00e1gua quente. Soque o alho com a pimenta-malagueta restante, junte um pouco de azeite e misture bem. Unte as fatias de p\u00e3o com essa pasta, banhe com um fio de azeite e leve ao forno para dourar. Coloque 3 torradas em cada prato e cubra com a sopa quent\u00edssima.<\/p>\n<p style=\"text-align: justify;\"><em>Rendimento: 4 por\u00e7\u00f5es<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes 600 g de bacalhau noruegu\u00eas 1 cebola 1 talo de aipo 1 cenoura pequena 1 molho de salsa 1 dente de alho 1 pimenta-malagueta 500 g de tomates 1\/2 copo de vinho branco seco 12 fatias de p\u00e3o dormido azeite sal a gosto Modo de Preparar Deixe o bacalhau de molho por 24 horas. &hellip; <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[35,54],"tags":[121,363,536],"class_list":["post-652","post","type-post","status-publish","format-standard","hentry","category-frutos-do-mar","category-sopas","tag-bacalhau","tag-frutos-do-mar","tag-peixe","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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