{"id":246,"date":"2024-09-03T12:17:55","date_gmt":"2024-09-03T12:17:55","guid":{"rendered":"https:\/\/pescaderiapalacio.es\/blog\/?p=246"},"modified":"2024-09-03T12:26:22","modified_gmt":"2024-09-03T12:26:22","slug":"receta-bacalao-vizcaina","status":"publish","type":"post","link":"https:\/\/pescaderiapalacio.es\/blog\/receta-bacalao-vizcaina\/","title":{"rendered":"Prepara un aut\u00e9ntico bacalao a la vizca\u00edna"},"content":{"rendered":"\n<p>El <a href=\"https:\/\/pescaderiapalacio.es\/pescados\/131-bacalao-fresco.html\" target=\"_blank\" rel=\"noreferrer noopener\">Bacalao<\/a> a la Vizca\u00edna es el plato perfecto para disfrutar en los d\u00edas frescos de oto\u00f1o. Su rica y profunda salsa, elaborada con pimientos choriceros y cebolla caramelizada, captura la esencia de la cocina vasca y ofrece un abrazo c\u00e1lido al paladar. Mientras las hojas caen y el aire se enfr\u00eda, esta receta tradicional te transporta al norte de Espa\u00f1a, llenando tu mesa de sabores aut\u00e9nticos y reconfortantes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Ingredientes:<\/strong><\/h3>\n\n\n\n<ul>\n<li>4 lomos de <a href=\"https:\/\/pescaderiapalacio.es\/otros\/130-bacalao-desalado.html\" target=\"_blank\" rel=\"noreferrer noopener\">bacalao<\/a><a href=\"https:\/\/pescaderiapalacio.es\/otros\/130-bacalao-desalado.html\"> desalado<\/a><\/li>\n\n\n\n<li>8 pimientos choriceros secos<\/li>\n\n\n\n<li>2 cebollas grandes<\/li>\n\n\n\n<li>3 dientes de ajo<\/li>\n\n\n\n<li>2 tomates maduros<\/li>\n\n\n\n<li>1 hoja de laurel<\/li>\n\n\n\n<li>Aceite de oliva virgen extra<\/li>\n\n\n\n<li>Sal al gusto<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Instrucciones:<\/strong><\/h3>\n\n\n\n<ol>\n<li>La noche antes, coloca los pimientos choriceros en un bowl con agua templada para rehidratarlos. Al d\u00eda siguiente, retira la pulpa raspando con una cuchara, desechando las pieles.<\/li>\n\n\n\n<li>En una sart\u00e9n grande, calienta un buen chorro de aceite de oliva a fuego medio. A\u00f1ade las cebollas cortadas en juliana y los ajos picados, y cocina lentamente hasta que est\u00e9n bien pochados y dorados. Esto puede llevar unos 30 minutos. Luego, a\u00f1ade los tomates pelados y picados, y cocina hasta que se deshagan.<\/li>\n\n\n\n<li>A\u00f1ade la pulpa de los pimientos choriceros y mezcla bien. Cocina durante unos 10 minutos m\u00e1s, removiendo para integrar todos los sabores. Agrega una hoja de laurel y sal al gusto. Si la salsa est\u00e1 demasiado espesa, puedes a\u00f1adir un poco de agua.<\/li>\n\n\n\n<li>En otra sart\u00e9n, calienta un poco de aceite de oliva. Seca los <a href=\"https:\/\/pescaderiapalacio.es\/otros\/130-bacalao-desalado.html\" target=\"_blank\" rel=\"noreferrer noopener\">lomos de bacalao<\/a> y d\u00f3ralos ligeramente por ambos lados. Luego, agr\u00e9galos a la sart\u00e9n con la salsa vizca\u00edna, y cocina a fuego lento durante unos 10 minutos, permitiendo que los sabores se mezclen bien.<\/li>\n\n\n\n<li>Sirve el bacalao caliente, cubierto generosamente con la salsa vizca\u00edna. Acomp\u00e1\u00f1alo con patatas cocidas o pan.<\/li>\n<\/ol>\n\n\n\n<p>Este plato es perfecto para disfrutar en un almuerzo de domingo u ocasiones especiales con familiares y amigos. \u00a1Buen provecho!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Es el plato perfecto para los d\u00edas de oto\u00f1o. Su salsa captura la esencia de la cocina vasca. \u00a1Aprende a prepararlo!<\/p>\n","protected":false},"author":1,"featured_media":76,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,7,6],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Prepara un aut\u00e9ntico Bacalao a la Vizca\u00edna | Disfr\u00fatalo en oto\u00f1o!<\/title>\n<meta name=\"description\" content=\"Es el plato perfecto para los d\u00edas de oto\u00f1o. Su salsa captura la esencia de la cocina vasca y ofrece un abrazo c\u00e1lido al paladar. \u00a1Aprende a prepararlo!\" \/>\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\/receta-bacalao-vizcaina\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prepara un aut\u00e9ntico Bacalao a la Vizca\u00edna | Disfr\u00fatalo en oto\u00f1o!\" \/>\n<meta property=\"og:description\" content=\"Es el plato perfecto para los d\u00edas de oto\u00f1o. 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