Ingredients
- 1000 g água
- 1 cabeça de pescada
- 30 g talo de aipo
- 100 g alho-francês
- 150 g cenoura
- 5 g ramo de cheiros
- 1 ½ c. sopa de sal
- 15 pés de salsa
- 15 pés de aneto
- 250 g vinho branco
- 1000 g mexilhão fresco e limpo
- 1 c. chá de açafrão-da-índia
- 1 c. chá de pimentão doce
- 200 g natas
- 25 g farinha
- 500 g lombo de salmão
- 350 g miolo de vieira
- 40 g sumo de limão
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