{"id":10570,"date":"2020-10-25T17:35:49","date_gmt":"2020-10-25T16:35:49","guid":{"rendered":"https:\/\/tapas.ch\/wordpress\/?p=10570"},"modified":"2023-02-04T15:43:16","modified_gmt":"2023-02-04T14:43:16","slug":"bacalao-a-la-vizcaina-bilbao","status":"publish","type":"post","link":"https:\/\/tapas.ch\/wordpress\/bacalao-a-la-vizcaina-bilbao\/","title":{"rendered":"Bacalao a la Vizcaina (Bilbao)"},"content":{"rendered":"\n<p>Den baskischen Bacalao habe ich schon seit langem in meinem Tapas-Blog. Dort halt als kleinere Tapas-Ration und ohne Beilagen. Hier nun ein ganzes Menu inkl. Kartoffeln. Den Bacalao vor dem kochen komplett zu entgraten, ist wirklich eine Heidenarbeit und man verliert ziemlich viel Fisch. In normalen Restaurants wird der Fisch meistens inkl. Knochen und Gr\u00e4ten serviert. Meinen G\u00e4sten will ich das aber nicht zumuten.<\/p>\n\n\n\n<p><strong><u>Bacalao a la Vizcaina (Bilbao)<\/u><\/strong><\/p>\n\n\n\n<p>Spanien (f\u00fcr 4 Personen)<\/p>\n\n\n\n<p>Zutaten:<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>min. 1kg Bacalao (z.B. tiefgefrorene St\u00fccke)<\/li>\n\n\n\n<li>1.2kg Kartoffeln<\/li>\n\n\n\n<li>3 Tomaten oder 1 kleine B\u00fcchse gehackte Tomaten (400g)<\/li>\n\n\n\n<li>1 Peperoni<\/li>\n\n\n\n<li>1 Zwiebel<\/li>\n\n\n\n<li>1 Knoblauchzehe<\/li>\n\n\n\n<li>Salz<\/li>\n\n\n\n<li>Pfeffer<\/li>\n\n\n\n<li>1 Prise Zucker<\/li>\n\n\n\n<li>Oliven\u00f6l<\/li>\n\n\n\n<li>Chilipulver (z.B. Piment d&#8217;Espelette)<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n<p>Vorbereitung:<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>Den Bacalao ggf. auftauen.<\/li>\n\n\n\n<li>Die Flossen abschneiden.<\/li>\n\n\n\n<li>Dann von Hand und mit einem scharfen Messer das Fleisch von den Knochen und Gr\u00e4ten komplett abtrennen. Das ist ziemlich m\u00fchsam und braucht Kraft, aber es ist wichtig, damit das Essen wegen Gr\u00e4ten keine M\u00fchsal wird. Dabei k\u00f6nnen kleinere Fischst\u00fccke entstehen und relativ viel Abfall.<\/li>\n\n\n\n<li>Die Fischst\u00fccke mit Haushaltpapier trocken tupfen.<\/li>\n\n\n\n<li>F\u00fcr den Sofrito (Tomatensauce):\n<ul class=\"wp-block-list\">\n<li>Bei den frischen Tomaten den Stielansatz herausscheiden und sie dann im Wasser kurz br\u00fchen, abk\u00fchlen und h\u00e4uten. In W\u00fcrfel schneiden.<\/li>\n\n\n\n<li>Peperoni, Zwiebel und Knoblauch r\u00fcsten und klein hacken.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Die Karfoffeln sch\u00e4len und l\u00e4ngs vierteilen. Mit \u00d6l, Salz und Pfeffer einreiben und in einer Auflaufform f\u00fcr den Ofen verteilen.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n<p>Zubereitung:<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>Die verbleibenden gr\u00e4tefreien Fischst\u00fccke in etwas Oliven\u00f6l je Seite 2\u20263 Minuten heiss anbraten und in einem Teller beiseite legen.<\/li>\n\n\n\n<li>Parallel dazu die Kartoffeln ca. 30 Minuten bei 200\u00b0C braten, bis sie knackig golden sind.<\/li>\n\n\n\n<li>Den Sofrito herstellen:\n<ul class=\"wp-block-list\">\n<li>Peperoni, Zwiebel und Knoblauch in reichlich Oliven\u00f6l in einer kleineren Bratpfanne and\u00fcnsten bis die Zwiebeln golden sind.<\/li>\n\n\n\n<li>Tomaten dazugeben.<\/li>\n\n\n\n<li>Langsam k\u00f6cheln bis alles weich ist. Gut 20 Minuten.<\/li>\n\n\n\n<li>Wenn es zu dick wird, einen Schuss Weisswein unterr\u00fchren.<\/li>\n\n\n\n<li>Mit Salz, Pfeffer, Chilipulver und Zucker w\u00fcrzen.<\/li>\n\n\n\n<li>Dann den Sofrito in eine flache Schale geben und die Fischst\u00fccke obenauf verteilen. Ca. 10 Minuten zu den Kartoffeln in den Ofen stellen.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n<p>Tipp:<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>Die Bacalao St\u00fccke, die man normalerweise kriegt, sind teilweise voll von Knochen und grossen Gr\u00e4ten. Das alles muss unbedingt raus, damit man Spass hat beim Essen. Ich nehme sogar noch eine Zange zum Gr\u00e4ten herausziehen. Man kann die verbleibenden St\u00fccke von Hand nach Gr\u00e4ten abtasten.<\/li>\n\n\n\n<li>Bacalao, Kabeljau und Dorsch sind grunds\u00e4tzlich derselbe Fisch. Der Bacalao wird in Salz eingelegt und oft zur Konservierung getrocknet.<\/li>\n<\/ul>\n\n\n\n<div style=\"height:47px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-id=\"10579\" src=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6196-1024x576.jpg\" alt=\"\" class=\"wp-image-10579\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6196-1024x576.jpg 1024w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6196-300x169.jpg 300w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6196-768x432.jpg 768w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6196-1536x864.jpg 1536w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6196-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-white-color\">Die St\u00fccke im Wasser auftauen<\/mark><\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-id=\"10580\" src=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6197-1024x576.jpg\" alt=\"\" class=\"wp-image-10580\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6197-1024x576.jpg 1024w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6197-300x169.jpg 300w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6197-768x432.jpg 768w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6197-1536x864.jpg 1536w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6197-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-white-color\">trocken tupfen<\/mark><\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-id=\"10581\" src=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6198-1024x576.jpg\" alt=\"\" class=\"wp-image-10581\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6198-1024x576.jpg 1024w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6198-300x169.jpg 300w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6198-768x432.jpg 768w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6198-1536x864.jpg 1536w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6198-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-white-color\">Peperoni, Zwiebeln und Knoblauch f\u00fcr den Sofrito<\/mark><\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-id=\"10573\" src=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6200-1024x576.jpg\" alt=\"\" class=\"wp-image-10573\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6200-1024x576.jpg 1024w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6200-300x169.jpg 300w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6200-768x432.jpg 768w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6200-1536x864.jpg 1536w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6200-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-white-color\">kurz heiss anbraten<\/mark><\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-id=\"10577\" src=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6201-1024x576.jpg\" alt=\"\" class=\"wp-image-10577\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6201-1024x576.jpg 1024w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6201-300x169.jpg 300w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6201-768x432.jpg 768w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6201-1536x864.jpg 1536w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6201-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-id=\"10582\" src=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6199-1024x576.jpg\" alt=\"\" class=\"wp-image-10582\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6199-1024x576.jpg 1024w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6199-300x169.jpg 300w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6199-768x432.jpg 768w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6199-1536x864.jpg 1536w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6199-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-white-color\">den Sofrito mit Tomaten kochen<\/mark><\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-id=\"10575\" src=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6202-1024x576.jpg\" alt=\"\" class=\"wp-image-10575\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6202-1024x576.jpg 1024w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6202-300x169.jpg 300w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6202-768x432.jpg 768w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6202-1536x864.jpg 1536w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6202-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-id=\"10574\" src=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6203-1024x576.jpg\" alt=\"\" class=\"wp-image-10574\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6203-1024x576.jpg 1024w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6203-300x169.jpg 300w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6203-768x432.jpg 768w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6203-1536x864.jpg 1536w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6203-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-white-color\">den Fisch auf dem Sofrito servieren<\/mark><\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-id=\"10576\" src=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6204-1024x576.jpg\" alt=\"\" class=\"wp-image-10576\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6204-1024x576.jpg 1024w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6204-300x169.jpg 300w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6204-768x432.jpg 768w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6204-1536x864.jpg 1536w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2020\/10\/IMG_6204-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-white-color\">Der Lanzaga Rioja von Telmo Rodriguez ist jedesmal ein Hit<\/mark><\/figcaption><\/figure>\n<\/figure>\n\n\n\n<p><\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2018\/06\/Bacalao-a-la-vizcaina.pdf\" target=\"_blank\" rel=\"noreferrer noopener\">PDF zum ausdrucken<\/a><\/div>\n<\/div>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Den baskischen Bacalao habe ich schon seit langem in meinem Tapas-Blog. Dort halt als kleinere Tapas-Ration und ohne Beilagen. Hier nun ein ganzes Menu inkl. Kartoffeln. Den Bacalao vor dem<span class=\"more-button\"><a href=\"https:\/\/tapas.ch\/wordpress\/bacalao-a-la-vizcaina-bilbao\/\" class=\"more-link\">Weiterlesen &#8230;<span class=\"screen-reader-text\">Bacalao a la Vizcaina (Bilbao)<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":10575,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[82],"tags":[],"class_list":["post-10570","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte-aus-aller-welt"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bacalao a la Vizcaina (Bilbao) - 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