{"id":1117,"date":"2020-12-30T17:40:34","date_gmt":"2020-12-30T23:40:34","guid":{"rendered":"https:\/\/cavamorada.bodegasalianza.com\/?p=1117"},"modified":"2020-12-30T17:42:39","modified_gmt":"2020-12-30T23:42:39","slug":"bacalao-el-invitado-de-honor-de-estas-fiestas","status":"publish","type":"post","link":"https:\/\/cavamorada.bodegasalianza.com\/bacalao-el-invitado-de-honor-de-estas-fiestas\/","title":{"rendered":"<em>Bacalao,<\/em> el invitado de honor de estas fiestas"},"content":{"rendered":"<h1 style=\"text-align: center;\"><span style=\"font-weight: 400;\"><p class=\"big-text \">  <strong>Aunque en la receta tradicional el bacalao se desmorona, es posible dejar los filetes completos y servirlos as\u00ed. La \u00fanica diferencia es que, al desalar filetes grandes, es posible que tome m\u00e1s de 12 horas (y varios cambios de agua). Tambi\u00e9n se puede hacer la receta sin salsa de jitomate, usando solamente papas y aceite de oliva.<\/strong> <\/span><span style=\"font-weight: 400;\">\u00a0<\/span><span style=\"font-weight: 400;\"><\/p><\/span><\/h1>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">El bacalao es un pez de escamas plateadas proveniente de las heladas aguas del Atl\u00e1ntico Norte; en algunas regiones escandinavas se le considera un portador de prosperidad y buena suerte, y est\u00e1 ligado, m\u00e1s bien, a los <\/span><span style=\"font-weight: 400;\">rituales de A\u00f1o Nuevo.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Aunque en diferentes pa\u00edses de Europa puede usarse el producto fresco, en M\u00e9xico se acostumbra comprar aut\u00e9ntico bacalao noruego conservado en salaz\u00f3n (<\/span><span style=\"font-weight: 400;\">conoce m\u00e1s sobre este proceso y sobre dos magn\u00edficos proveedores de este producto <a href=\"https:\/\/cavamorada.bodegasalianza.com\/bacalao-cual-comprar-y-con-que-maridarlo\/\" target=\"_blank\" rel=\"noopener noreferrer\">aqu\u00ed<\/a><\/span><span style=\"font-weight: 400;\">, y hemos adaptado la receta de origen vasco a nuestros gustos y tradiciones: deshebrado, con cebolla, ajo, jitomate, aceitunas, alcaparras, aceite de oliva en cantidades generosas y \u2014el toque imprescindible\u2014 chilitos g\u00fceros. S\u00ed, el pez es noruego y la receta base es espa\u00f1ola, pero el bacalao es, sin duda, tambi\u00e9n nuestro y ocupa un lugar central en nuestras fiestas decembrinas \u2014m\u00e1s los d\u00edas que dure el recalentado.<\/span><\/p>\n<h2><b>Receta de bacalao a la vizca\u00edna<\/b><\/h2>\n<h3><b>Ingredientes<\/b><\/h3>\n<h4><i><span style=\"font-weight: 400;\">Para ocho personas<\/span><\/i><\/h4>\n<ul>\n<li><span style=\"font-weight: 400;\">1 kg de <\/span><a href=\"https:\/\/www.bodegasalianza.com\/bacalao-ling-mathias-lomo-sin-piel-y-espinas-500grs-33712\/p?utm_source=cavamorada&amp;utm_medium=revista&amp;utm_campaign=blogcava\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"font-weight: 400;\">lomo de bacalao\u00a0<\/span><\/a><\/li>\n<li><span style=\"font-weight: 400;\">1 kg de jitomate<\/span><\/li>\n<li><span style=\"font-weight: 400;\">2 cebollas medianas<\/span><\/li>\n<li><span style=\"font-weight: 400;\">4 dientes de ajo<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 kg de papas cocidas<\/span><\/li>\n<li><span style=\"font-weight: 400;\">\u00bd taza de aceite de oliva<\/span><\/li>\n<li><span style=\"font-weight: 400;\">2 cucharadas de perejil picado<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 frasco de aceitunas verdes<\/span><\/li>\n<li><span style=\"font-weight: 400;\">8 chiles g\u00fceros en vinagre<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Sal y pimienta al gusto<\/span><\/li>\n<\/ul>\n<h3><b>Procedimiento<\/b><\/h3>\n<ol>\n<li><span style=\"font-weight: 400;\">Desalar el bacalao en agua por 12 horas para retirar el exceso de sal, cambiando el agua cada cuatro horas.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Cortar los jitomates en mitades; filetear las cebollas; picar finamente los ajos; pelar las papas y cortarlas en cubos medianos.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Cocer el bacalao en una olla profunda, con suficiente agua para cubrir, durante 60 minutos o hasta que est\u00e9 completamente cocido, para luego colar y desmenuzar.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Asar los jitomates y luego licuarlos hasta obtener un pur\u00e9 espeso. Colarlo y molerlo nuevamente.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">\u00a0Sofre\u00edr la cebolla en el aceite de oliva, a\u00f1adir el ajo y cocinar por tres minutos. A\u00f1adir las papas y cocinar durante un minuto m\u00e1s, agregar el pur\u00e9 de jitomate y cocer hasta que las papas est\u00e9n suaves.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">A\u00f1adir sal y pimienta y bajar el fuego, cocinando por cinco minutos.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Incorporar el perejil, las aceitunas y el bacalao, removiendo hasta integrar completamente. Se puede agregar \u00bc de taza de agua si est\u00e1 muy seco.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Para finalizar, agregar los chiles, cocinar durante tres minutos y servir. \u00a1Buen provecho!<\/span><\/li>\n<\/ol>\n<\/div><div class=\"full-post-width content-1170 center-relative\">\n<p><figure id=\"attachment_1118\" aria-describedby=\"caption-attachment-1118\" style=\"width: 1170px\" class=\"wp-caption alignnone\"><img decoding=\"async\" class=\"wp-image-1118 size-full\" src=\"https:\/\/i0.wp.com\/cavamorada.bodegasalianza.com\/wp-content\/uploads\/2020\/12\/bacalao-invitado-nota.jpg?resize=1170%2C600&#038;ssl=1\" alt=\"Bacalao a la Vizca\u00edna \" width=\"1170\" height=\"600\" srcset=\"https:\/\/i0.wp.com\/cavamorada.bodegasalianza.com\/wp-content\/uploads\/2020\/12\/bacalao-invitado-nota.jpg?w=1170&amp;ssl=1 1170w, https:\/\/i0.wp.com\/cavamorada.bodegasalianza.com\/wp-content\/uploads\/2020\/12\/bacalao-invitado-nota.jpg?resize=300%2C154&amp;ssl=1 300w, https:\/\/i0.wp.com\/cavamorada.bodegasalianza.com\/wp-content\/uploads\/2020\/12\/bacalao-invitado-nota.jpg?resize=1024%2C525&amp;ssl=1 1024w, https:\/\/i0.wp.com\/cavamorada.bodegasalianza.com\/wp-content\/uploads\/2020\/12\/bacalao-invitado-nota.jpg?resize=768%2C394&amp;ssl=1 768w, https:\/\/i0.wp.com\/cavamorada.bodegasalianza.com\/wp-content\/uploads\/2020\/12\/bacalao-invitado-nota.jpg?resize=780%2C400&amp;ssl=1 780w\" sizes=\"(max-width: 1170px) 100vw, 1170px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-1118\" class=\"wp-caption-text\">Bacalao a la Vizca\u00edna<\/figcaption><\/figure><\/p>\n<\/div><div class=\"content-570 center-relative\">\n<p><span style=\"font-weight: 400;\">Haz clic <a href=\"https:\/\/cavamorada.bodegasalianza.com\/bacalao-cual-comprar-y-con-que-maridarlo\/\" target=\"_blank\" rel=\"noopener noreferrer\">aqu\u00ed<\/a> para conocer nuestros proveedores de bacalao noruego y nuestros tips de maridaje<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El bacalao a la vizca\u00edna es uno de los platillos emblem\u00e1ticos de estas fiestas y ocupa un lugar de honor en nuestra mesa. En esta nota compartimos nuestra receta.<\/p>\n","protected":false},"author":4,"featured_media":1119,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":430,"loftocean_coauthors":"","lemon_limes_single_post_intro_label":"","lemon_limes_single_post_intro_description":"","lemon_limes_single_post_hide_featured_image":"","lemon_limes_single_post_featured_media_position":"","lemon_limes_single_post_secondary_featured_image":0,"footnotes":""},"categories":[16],"tags":[121,127],"acf":[],"yoast_head":"<!-- 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