{"id":187,"date":"2023-10-09T15:55:26","date_gmt":"2023-10-09T15:55:26","guid":{"rendered":"https:\/\/pescaderiapalacio.es\/blog\/?p=187"},"modified":"2023-10-09T15:55:26","modified_gmt":"2023-10-09T15:55:26","slug":"bacalao-encebollado","status":"publish","type":"post","link":"https:\/\/pescaderiapalacio.es\/blog\/bacalao-encebollado\/","title":{"rendered":"Bacalao encebollado"},"content":{"rendered":"\n<p>Preparamos un plato muy t\u00edpico de zonas como Andaluc\u00eda o Canarias. Se trata del <strong><a href=\"https:\/\/pescaderiapalacio.es\/pescados\/131-bacalao-fresco.html\">bacalao<\/a> encebollado<\/strong>. Una receta f\u00e1cil y espectacular.<\/p>\n\n\n\n<p>Para hacer esta receta necesitas: <strong>un lomo de <a href=\"https:\/\/pescaderiapalacio.es\/pescados\/131-bacalao-fresco.html\">bacalao<\/a> por comensal<\/strong>, cebolla, ajo, vino blanco, <strong><a href=\"https:\/\/pescaderiapalacio.es\/pescados\/182-huesos-de-rape.html\">caldo de pescado<\/a><\/strong> y aceite de oliva virgen extra.<\/p>\n\n\n\n<p>Lo primero de todo es pochar cebolla y ajo, todo junto. Ambos cortados en juliana y con aceite, en una olla, para que pochen durante 25 \u2013 30 minutos. Tras esto vierte vino blanco, unos 100ml, y espera a que se evapore todo el alcohol.<\/p>\n\n\n\n<p>Hay quien a\u00f1ade al sofrito un tomate rayado, pimiento verde y pimiento rojo. Te dejamos elegir al gusto.<\/p>\n\n\n\n<p>Cuando ya no quede alcohol, a\u00f1ade el <strong><a href=\"https:\/\/pescaderiapalacio.es\/pescados\/182-huesos-de-rape.html\">fumet de pescado<\/a><\/strong> para que se funda con la cebolla y el ajo pochado y, tras esto, puedes a\u00f1adir los <strong>lomos de <a href=\"https:\/\/pescaderiapalacio.es\/pescados\/131-bacalao-fresco.html\">bacalao<\/a><\/strong> para que empiecen a cocinarse con el sofrito que has ido preparando.<\/p>\n\n\n\n<p>Aqu\u00ed se aconseja echar la cebolla pochada por encima del <strong><a href=\"https:\/\/pescaderiapalacio.es\/pescados\/131-bacalao-fresco.html\">bacalao<\/a><\/strong> para que coja mucho mas sabor. Hazlo a fuego suave durante no m\u00e1s de 15 minutos y con la tapa puesta.<\/p>\n\n\n\n<p>Cuando hayan pasado entre 8 y 10 minutos, ya puedes servir caliente en tu plato y disfrutar de esta receta tan rica.<\/p>\n\n\n\n<p>Otra manera es hacer primero el sofrito con todos los pasos indicados y fre\u00edr un poco los <strong>lomos de <a href=\"https:\/\/pescaderiapalacio.es\/pescados\/131-bacalao-fresco.html\">bacalao<\/a><\/strong>, previamente enharinados, en una sart\u00e9n aparte para que termine de cocinarse en la olla del sofrito y cojan todo el sabor. Puedes hacerlo de la manera que m\u00e1s te guste.<\/p>\n\n\n\n<p>Si te apetece acompa\u00f1ar este pescado con algo, el arroz blanco le sienta muy bien.<\/p>\n\n\n\n<p>\u00a1Qu\u00e9 aproveche!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preparamos un plato muy t\u00edpico de zonas como Andaluc\u00eda o Canarias. Se trata del bacalao encebollado. Una receta f\u00e1cil y espectacular. Para hacer esta receta necesitas: un lomo de bacalao por comensal, cebolla, ajo, vino blanco, caldo de pescado y aceite de oliva virgen extra. Lo primero de todo es pochar cebolla y ajo, todo [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":188,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,40,7,6],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bacalao encebollado - Pescader\u00eda Palacio<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pescaderiapalacio.es\/blog\/bacalao-encebollado\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bacalao encebollado - Pescader\u00eda Palacio\" \/>\n<meta property=\"og:description\" content=\"Preparamos un plato muy t\u00edpico de zonas como Andaluc\u00eda o Canarias. 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