{"id":72,"date":"2012-06-27T09:17:48","date_gmt":"2012-06-27T09:17:48","guid":{"rendered":"http:\/\/blogs.hoy.es\/recetasdehoy\/?p=72"},"modified":"2012-06-27T09:17:48","modified_gmt":"2012-06-27T09:17:48","slug":"bacalao-al-modo-de-caceres","status":"publish","type":"post","link":"https:\/\/blogs.hoy.es\/recetasdehoy\/2012\/06\/27\/bacalao-al-modo-de-caceres\/","title":{"rendered":"Bacalao al modo de C\u00e1ceres"},"content":{"rendered":"<p><strong>Ingredientes<\/strong><\/p>\n<div id=\"attachment_73\" style=\"width: 310px\" class=\"wp-caption alignright\"><a href=\"\/recetasdehoy\/wp-content\/uploads\/sites\/28\/2012\/06\/bacalao-modo-6.jpg\"><img aria-describedby=\"caption-attachment-73\" loading=\"lazy\" class=\"size-medium wp-image-73\" title=\"Bacalao\" src=\"\/recetasdehoy\/wp-content\/uploads\/sites\/28\/2012\/06\/bacalao-modo-6.jpg\" alt=\"Bacalao\" width=\"300\" height=\"225\" srcset=\"https:\/\/static-blogs.hoy.es\/wp-content\/uploads\/sites\/28\/2012\/06\/bacalao-modo-6.jpg 1000w, https:\/\/static-blogs.hoy.es\/wp-content\/uploads\/sites\/28\/2012\/06\/bacalao-modo-6-300x225.jpg 300w, https:\/\/static-blogs.hoy.es\/wp-content\/uploads\/sites\/28\/2012\/06\/bacalao-modo-6-768x576.jpg 768w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-73\" class=\"wp-caption-text\">Bacalao<\/p><\/div>\n<ul>\n<li>Lomo de bacalao &#8212; 4 raciones<\/li>\n<li>Ajetes tiernos &#8212; 0.5 kg frescos ( un tarro )<\/li>\n<li>Ajos &#8212; 4 dientes<\/li>\n<li>Fumet ( caldo de pescado ) &#8212; 1 litro<\/li>\n<li>Piment\u00f3n de la vera &#8212; 1 cc peque\u00f1a<\/li>\n<li>Cebolla &#8212; 1 und<\/li>\n<li>Aceite oliva &#8212; 4 cc<\/li>\n<li>Sal<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Elaboraci\u00f3n<\/strong><span style=\"text-decoration: underline;\"><br \/>\n<\/span><\/p>\n<ul>\n<li>En una cazuela (donde se puedan poner las cuatro trozos de bacalao, no demasiado juntos) pochamos la cebolla cortada en juliana (tiras no muy finas) junto al ajo.<\/li>\n<li>Una vez bien blanda la cebolla, incorporamos el piment\u00f3n y seguidamente se colocan los trozos de bacalao, con la piel hacia abajo, en la cazuela se cocina durante 2 minutos (sin mover el bacalao) y se agrega el fumet.<\/li>\n<li>Se deja cocer durante 6 minutos a fuego medio y se incorporan los ajetes.\u00a0 Se baja el fuego y se le da un meneo, cogiendo la cazuela por los asas.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Dificultad<\/strong>:\u00a0 baja.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Tiempo<\/strong>: Veinte minutos.<\/p>\n<p>&nbsp;<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Ingredientes Lomo de bacalao &#8212; 4 raciones Ajetes tiernos &#8212; 0.5 kg frescos ( un tarro ) Ajos &#8212; 4 dientes Fumet ( caldo de pescado ) &#8212; 1 litro Piment\u00f3n de la vera &#8212; 1 cc peque\u00f1a Cebolla &#8212; 1 und Aceite oliva &#8212; 4 cc Sal &nbsp; Elaboraci\u00f3n En una cazuela (donde se [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":34,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[13,25,34,85,155],"_links":{"self":[{"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/posts\/72"}],"collection":[{"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/users\/34"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/comments?post=72"}],"version-history":[{"count":0,"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/posts\/72\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/media?parent=72"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/categories?post=72"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.hoy.es\/recetasdehoy\/wp-json\/wp\/v2\/tags?post=72"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}