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Caldeirada de raia à moda de Peniche - Ruralea
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–+ servings
Tempo40 minutes
Calorias454kcal
Doses3

INGREDIENTES

  • 600 g de raia às postas
  • 3 cebolas
  • 2 batatas grandes
  • 4 tomates maduros sem pele e sem sementes
  • 1 pimento vermelho
  • 150 ml de vinho branco
  • 100 ml de polpa de tomate
  • 1 colher de chá de concentrado de tomate
  • Q.b. de sal
  • Q.b. de pimenta
  • Q.b. de azeite

PREPARAÇÃO

  • Comece por descascar as batatas e as cebolas. Corte-as às rodelas.
  • Em seguida corte o tomate aos pedaços e retire as sementes e as partes brancas aos pimentos, cortando-o depois às tiras.
  • Num tacho adequado coloque azeite e em seguida as camadas de cebola, batatas, tomate e pimento.
  • Por cima, acrescente as postas de raia.
  • Adicione a polpa e o concentrado de tomate e mais um pouco de azeite. Refresque com o vinho branco. Tempere com sal e pimenta.
  • Confecione em lume médio por 25 a 30 minutos.
  • Sirva.

DICAS

  • Adquira as postas de raia num sítio da sua confiança.
  • Pode aumentar a quantidade de batata, cebola, tomate e pimento de acordo com a sua preferência.
  • As batatas devem ter pelo menos um dedo de espessura.
  • O pimento pode ser cortado do tamanho que preferir.
  • O ponto de cozedura deve ser controlado através das batatas. Ou seja, quando estas estiverem cozidas, está pronto.
  • Sirva polvilhado com coentros.