Ingredients
- 80 g azeite
- 10 folhas de hortelã
- 200 g tomate-cereja
- Sal
- Pimenta
- 100 g cebola
- 2 dentes de alho
- 20 g tomate seco, em óleo
- 30 g vinho branco
- 300 g arroz para risoto
- 900 g água
- 1 c. chá de caldo de peixe
- 400 g filetes de bacalhau fresco
- 20 g queijo ricota
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