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Caldeirada, cataplana, assados e refogados. Os peixes e os mariscos ocupam um lugar de destaque na gastronomia portuguesa. Polvo, joaquinzinhos, lulas e chocos, atum, espadarte, raia, solha ou tamboril… e o imprescindível bacalhau, entre tantas outras variedades. Em posta, filetes e desfiados, à lagareiro ou à lisbonense, são apurados em temperos e modos de confeção ancestrais. É o resultado da sabedoria de um povo à beira mar plantado.

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