{"id":3192,"date":"2020-12-03T15:54:35","date_gmt":"2020-12-03T15:54:35","guid":{"rendered":"https:\/\/riberalves.pt\/receitas\/bacalhau-com-cebola-e-pimentos\/"},"modified":"2024-03-08T16:09:12","modified_gmt":"2024-03-08T16:09:12","slug":"bacalhau-com-cebola-e-pimentao","status":"publish","type":"receitas","link":"https:\/\/riberalves.pt\/pt-br\/receitas\/bacalhau-com-cebola-e-pimentao\/","title":{"rendered":"Bacalhau com cebola e piment\u00e3o"},"content":{"rendered":"\n

Procurando uma receita f\u00e1cil, pr\u00e1tica com ingredientes f\u00e1ceis de preparar? N\u00e3o tem segredo: Bacalhau com cebola e piment\u00e3o. Bora preparar? <\/p>\n\n\n\n

Descongele o bacalhau,<\/a> tirei a pele e as espinhas e desfie-o.<\/p>\n\n\n\n

Coloque o azeite numa panela estilo wok<\/em> e em seguida coloque o alho, os piment\u00f5es, a cebola e a folha de louro.<\/p>\n\n\n\n

Deixe refogar em fogo baixo por cerca de 15 a 20 minutos (ou at\u00e9 a cebola e os piment\u00f5es amolecerem). Coloque e misture o bacalhau e deixei cozinhar at\u00e9 todo o l\u00edquido evaporar (cerca de 5 minutos).<\/p>\n\n\n\n

Deixe esfriar. Depois, pode usar em duas receitas diferentes: para acompanhar alm\u00f4ndegas ou para um tradicional folar portugu\u00eas. Est\u00e1 pronto o bacalhau com cebola e piment\u00e3o da Nutricionista Ana Bravo. Direto de Portugal! <\/p>\n\n\n\n

PRONTO A SABER BEM!<\/strong><\/a><\/h2>\n\n\n\n

<\/p>\n","protected":false},"featured_media":3193,"template":"","categories":[81,270,272],"colecoes":[316,331],"tipos-bacalhau":[240],"class_list":["post-3192","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-nutricionistas-pt-br","category-originais-pt-br","category-outono-inverno-pt-br","colecoes-dicas-das-nutricionistas-pt-br","colecoes-outono-inverno-pt-br","tipos-bacalhau-lombos-pt-br"],"acf":[],"yoast_head":"\nBacalhau com cebola e piment\u00e3o - Riberalves<\/title>\n<meta name=\"description\" content=\"Uma receita quente, saborosa e que agradada gregos e troianos: Bacalhau com cebola e piment\u00e3o. Que tal experimentar? 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