{"id":1670,"date":"2017-03-17T11:10:02","date_gmt":"2017-03-17T11:10:02","guid":{"rendered":"http:\/\/blog.olivaoliva.com\/?p=1670"},"modified":"2021-12-30T12:12:22","modified_gmt":"2021-12-30T12:12:22","slug":"bacalao-encebollado","status":"publish","type":"post","link":"https:\/\/olivaoliva.com\/blog\/bacalao-encebollado\/","title":{"rendered":"BACALAO ENCEBOLLADO"},"content":{"rendered":"

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BACALAO ENCEBOLLADO<\/span><\/h1>\n

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El bacalao es un pescado consumido en todo el mundo, ya sea en su variedad fresca o salada, es especialmente rico en prote\u00ednas, vitaminas, minerales, y \u00e1cidos grasos omega-3<\/span><\/h2>\n

[\/vc_column_text][vc_separator type=\u00bbnormal\u00bb up=\u00bb60″ down=\u00bb60″ color=\u00bb#ffffff\u00bb][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbyes\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb background_color=\u00bb#f7f7f7″][vc_column width=\u00bb2\/3″][vc_column_text css=\u00bb.vc_custom_1640170855888{padding-top: 30px !important;padding-bottom: 30px !important;}\u00bb]<\/p>\n

Bacalao encebollado<\/h2>\n
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Te presentamos una receta sencilla y muy nutritiva\u00a0<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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[\/vc_column_text][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb row_negative_margin=\u00bbdisable_negative_margin\u00bb css_animation=\u00bb\u00bb background_color=\u00bb#96431f\u00bb padding_top=\u00bb50″ padding_bottom=\u00bb50″ css=\u00bb.vc_custom_1640170965711{padding-top: 30px !important;padding-bottom: 30px !important;}\u00bb][vc_column_inner][vc_column_text css=\u00bb.vc_custom_1637321296985{padding-top: 30px !important;padding-right: 30px !important;padding-left: 30px !important;}\u00bb]<\/p>\n

Ingredientes <\/span><\/h3>\n

[\/vc_column_text][vc_column_text css=\u00bb.vc_custom_1638981320510{padding-top: 15px !important;padding-right: 30px !important;padding-bottom: 30px !important;padding-left: 30px !important;}\u00bb]500 g de bacalao<\/span>
\n1 Kg de cebolla<\/span>
\nPasta de tomate<\/span>
\n1 hoja de laurel<\/span>
\n1 ramillete de perejil<\/span>
\nPicatostes<\/span>
\nAceite de oliva virgen extra Se\u00f1or\u00edo del Rey<\/strong><\/a><\/span>
\nSal al gusto<\/span>
\nHarina<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text css=\u00bb.vc_custom_1640170908139{padding-top: 30px !important;padding-bottom: 30px !important;}\u00bb]<\/p>\n

Modo de preparaci\u00f3n<\/h3>\n

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  1. \n
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    1. Trocear el bacalao y despu\u00e9s de tenerlo en remojo 24 horas para que se desale, enharinar y fre\u00edr en aceite de oliva.<\/li>\n
    2. En el mismo aceite, fre\u00edr la cebolla que anteriormente se pic\u00f3 fina hasta que est\u00e9 tierna pero sin que se dore.<\/li>\n
    3. A\u00f1adir la pasta de tomate en proporci\u00f3n a los comensales y dejar fre\u00edr a fuego lento.<\/li>\n
    4. A media cocci\u00f3n a\u00f1adirle un ramito de laurel y perejil y los trozos de bacalao frito, para que tomen sabor.<\/li>\n
    5. Terminar de hacer a fuego lento y servir con picatostes.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

      Sigue inform\u00e1ndote en\u00a0Oliva Oliva<\/a>[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/3″ css=\u00bb.vc_custom_1635441039839{background-color: #dddddd !important;}\u00bb][vc_separator type=\u00bbnormal\u00bb color=\u00bb#dbdbdb\u00bb][vc_widget_sidebar sidebar_id=\u00bbsidearea\u00bb][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

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