{"id":7701,"date":"2023-11-24T10:50:37","date_gmt":"2023-11-24T10:50:37","guid":{"rendered":"https:\/\/corp.ametllerorigen.com\/?post_type=receptes&#038;p=7701"},"modified":"2024-04-08T11:52:57","modified_gmt":"2024-04-08T11:52:57","slug":"bacalao-de-quaresma","status":"publish","type":"receptes","link":"https:\/\/corp.ametllerorigen.com\/es\/recetas\/pescado-y-marisco\/bacalao-de-quaresma\/","title":{"rendered":"Bacalao de 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extra","ingredient_quantity":"","ingredient_quantity_units":[],"ingredient_quantity_connector":"de","ingredient_ecommerce_name":"","ingredient_ecommerce_link":"https:\/\/www.ametllerorigen.com\/es\/despensa\/aceite-vinagre-sal-y-especias"}},{"ingredient":{"ingredient_name":"Sal y pimienta","ingredient_quantity":"","ingredient_quantity_units":[],"ingredient_quantity_connector":"de","ingredient_ecommerce_name":"","ingredient_ecommerce_link":"https:\/\/www.ametllerorigen.com\/es\/despensa\/aceite-vinagre-sal-y-especias"}},{"ingredient":{"ingredient_name":"Especias al gusto","ingredient_quantity":"","ingredient_quantity_units":[],"ingredient_quantity_connector":"de","ingredient_ecommerce_name":"","ingredient_ecommerce_link":"https:\/\/www.ametllerorigen.com\/"}}],"steps":[{"step":{"description":"<p>Pica la cebolla bien finita y sofr\u00edela con un chorrito de aceite de oliva. <\/p>\n"}},{"step":{"description":"<p>Mientras tanto, prepara las alcachofas y a\u00f1\u00e1delas cortadas a cuartos.<\/p>\n"}},{"step":{"description":"<p>Una vez la cebolla y la alcachofa est\u00e9n cocidas, a\u00f1ade la pimienta dulce y a continuaci\u00f3n el vino blanco, y cuando este est\u00e9 reducido, introduce el tomate frito, el caldo y los guisantes. D\u00e9jalo cocinar a fuego medio durante 10 minutos.<\/p>\n"}},{"step":{"description":"<p>Confita el bacalao con aceite de oliva hasta cubrirlo todo. Para aromatizar, puedes a\u00f1adir una hoja de laurel, ajo, romero y pimienta en grano. El aceite tiene que estar caliente, pero no te tiene que quemar los dedos. Dependiendo del tama\u00f1o de los lomos de bacalao, necesitar\u00e1s entre 5 y 10 minutos de cocci\u00f3n.<\/p>\n"}},{"step":{"description":"<p>Cuando tengas el pescado casi cocido, a\u00f1ade los 3 huevos dentro de la cazuela a fuego muy flojo. Y sin remover y con la tapa puesta, espera que se cueza la clara.<\/p>\n"}}]},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bacalao de Quaresma | Ametller Origen<\/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:\/\/corp.ametllerorigen.com\/es\/recetas\/pescado-y-marisco\/bacalao-de-quaresma\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bacalao de Quaresma | Ametller Origen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/corp.ametllerorigen.com\/es\/recetas\/pescado-y-marisco\/bacalao-de-quaresma\/\" \/>\n<meta property=\"og:site_name\" content=\"Ametller Origen\" \/>\n<meta property=\"article:modified_time\" content=\"2024-04-08T11:52:57+00:00\" \/>\n<meta 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