Ensopados de peixes pelo Brasil: qual a diferença entre moqueca, caldeirada e peixada?

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CBN Sabores BH - Rusty Marcellini not yet transcribed

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Recorded07 Apr 2025

Publisheraudio.globoradio.globo.com ↗

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Tipo de peixe, ingredientes do molho e guarnições são as principais diferenças entre os pratos capixaba, baiano, paraense e caiçara. Rusty Marcellini também traz curiosidades sobre o modo de preparo dos ensopados e dicas de onde experimentá-los em Belo Horizonte.

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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