{"id":27104,"date":"2020-09-06T17:00:20","date_gmt":"2020-09-06T15:00:20","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=27104"},"modified":"2020-09-06T12:28:36","modified_gmt":"2020-09-06T10:28:36","slug":"bacalao-en-salsa-de-7-chiles","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/es\/bacalao-en-salsa-de-7-chiles\/","title":{"rendered":"Bacalao en salsa de 7 chiles"},"content":{"rendered":"<p><b>Ingredientes:<\/b><\/p>\n<ul>\n<li>500 g de bacalao noruego sin piel o espinas<\/li>\n<li>2 botes de salsa de 7 chiles<span class=\"text_exposed_show\"><br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">2 cucharadas aceite de oliva<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">3 dientes de ajo picados finamente<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">1\/2 taza de pimiento morr\u00f3n rojo asado<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">1\/4 taza de aceitunas verdes deshuesadas<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">6 a 7 papas cambray<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">1\/4 taza de almendras fileteadas<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">1\/4 taza de perejil picado finamente<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">Chile g\u00fcero en vinagre al gusto<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">Perejil<br \/>\n<\/span><\/li>\n<li><span class=\"text_exposed_show\">Sal<\/span><\/li>\n<li><span class=\"text_exposed_show\">Pimienta\u00a0<\/span><\/li>\n<\/ul>\n<p><b>Preparaci\u00f3n:<\/b><\/p>\n<div class=\"_xlr\">\n<div id=\"id_5f549ab16f2c43306498590\" class=\"text_exposed_root text_exposed\"><span class=\"text_exposed_show\">Remoja el bacalao desde tres d\u00edas antes en un recipiente donde el agua cubra completamente el bacalao. Hay que cambiarle el agua al menos una a dos veces por d\u00eda para retirar la sal. Lo vas a dejar todo ese tiempo en el refrigerador. Yo tapo el recipiente porque no me gusta el olor de pescado o que todo el refrigerador huela a bacalao. El d\u00eda que se va a cocinar, escurre y corta en pedazos chicos o desmen\u00fazalo. Depende del gusto de cada quien. Revisa bien que no quede ninguna espina o piel. Cocina el bacalao en agua hirviendo durante 10 minutos a fuego medio alto. Retira y escurre. Reserva en lo que se preparan los dem\u00e1s ingredientes. Cocina las papas cambray en agua hasta que se sientan suaves. Corta en cuadros medianos. Calienta el aceite de oliva en una sart\u00e9n u olla grande. Suaviza la cebolla picada durante 5 minutos a fuego medio alto. Una vez que se vea suave agrega el ajo y deja cocinar 1 minuto m\u00e1s. Incorpora la salsa de 7 chiles y lleva a ebullici\u00f3n. Agrega el bacalao escurrido y cocina 5 minutos m\u00e1s a fuego medio alto. Pasado el tiempo agrega las papas, las aceitunas, el pimiento morr\u00f3n, el chile g\u00fcero y cocina hasta que se calienten los ingredientes a fuego medio. Sazona al gusto con sal y pimienta, prueba antes de hacerlo ya que puede que el bacalao est\u00e9 todav\u00eda un poco salado. Apaga el fuego, agrega las almendras, el perejil y deja reposar 10 minutos antes de servir para que los sabores tengan tiempo de mezclarse.<\/span><\/div>\n<div id=\"fbPhotoSnowliftProductMiniListHscroll\" class=\"fbCommerceProductMiniListHscroll\"><\/div>\n<div id=\"fbPhotoSnowliftLegacyTagList\" class=\"pts fbPhotoLegacyTagList\">\n<div><\/div>\n<\/div>\n<div id=\"fbPhotoSnowliftCallToActionButton\" class=\"fbPhotosPhotoButtons\"><\/div>\n<div id=\"fbPhotoSnowliftPhotoFundraiser\"><\/div>\n<div id=\"fbPhotoSnowliftOwnerButtons\" class=\"mvm fbPhotosPhotoOwnerButtons stat_elem\"><\/div>\n<div id=\"fbPhotoSnowliftOriginalStory\" class=\"_56lj\"><\/div>\n<div id=\"fbPhotoSnowliftComputerVisionAnnotation\" class=\"fbPhotosPhotoCVAnnotation\"><\/div>\n<\/div>\n<div id=\"fbPhotoSnowliftVideoFundraiser\"><\/div>\n<div id=\"fbPhotoSnowliftGeneric Inform Treatments\" class=\"_98zx\"><\/div>\n<div id=\"fbPhotoSnowliftViews\" class=\"_4p3v\"><\/div>\n<form id=\"u_4_2\" class=\"fbPhotosSnowliftFeedbackForm commentable_item collapsible_comments\" action=\"https:\/\/www.facebook.com\/ajax\/ufi\/modify.php\" method=\"post\" data-ft=\"{&quot;tn&quot;:&quot;]&quot;}\">\n<div id=\"fbPhotoSnowliftFeedback\" class=\"fbPhotosSnowliftFeedback\"><\/div>\n<div>\n<div>\n<div class=\"_6iib\">\n<div class=\"_6iic\">\n<div class=\"_6iid\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/form>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes: 500 g de bacalao noruego sin piel o espinas 2 botes de salsa de 7 chiles 2 cucharadas aceite de oliva 3 dientes de ajo picados finamente 1\/2 taza de pimiento morr\u00f3n rojo asado 1\/4 taza de aceitunas verdes deshuesadas 6 a 7 papas cambray 1\/4 taza de almendras fileteadas 1\/4 taza de perejil&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/es\/bacalao-en-salsa-de-7-chiles\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":27105,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[3800],"tags":[],"class_list":["post-27104","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - 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