{"id":6057,"date":"2018-06-29T23:00:23","date_gmt":"2018-06-29T21:00:23","guid":{"rendered":"http:\/\/tapas.ch\/wordpress\/?p=6057"},"modified":"2023-02-05T18:00:33","modified_gmt":"2023-02-05T17:00:33","slug":"bacalao-a-la-vizcaia","status":"publish","type":"post","link":"https:\/\/tapas.ch\/wordpress\/bacalao-a-la-vizcaia\/","title":{"rendered":"Bacalao a la vizcaina"},"content":{"rendered":"<p>(Bacalao nach Bilbao Art)<\/p>\n<p><strong>Zutaten<\/strong><\/p>\n<ul>\n<li>700g Bacalao (z.B. tiefgefrorene St\u00fccke)<\/li>\n<li>2 Tomaten oder 1 kleine B\u00fcchse gehackte Tomaten (400g)<\/li>\n<li>1 Peperoni<\/li>\n<li>1 Zwiebel<\/li>\n<li>1 Knoblauchzehe<\/li>\n<li>Salz<\/li>\n<li>Pfeffer<\/li>\n<li>1 Prise Zucker<\/li>\n<li>Oliven\u00f6l<\/li>\n<li>Chilipulver (z.B. Piment d&#8217;Espelette)<strong>&nbsp;<\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Vorbereitung<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>Den Bacalao ggf. auftauen.<\/li>\n<li>Die Flossen abschneiden.<\/li>\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<li>F\u00fcr den Sofrito (Tomatensauce):\n<ul>\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<li>Peperoni, Zwiebel und Knoblauch r\u00fcsten und klein hacken.<strong>&nbsp;<\/strong><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Zubereitung<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>Die verbleibenden gr\u00e4tefreien Fischst\u00fccke in etwas Oliven\u00f6l je Seite 2 Minuten anbraten und in einem Teller beiseite legen.<\/li>\n<li>Den Sofrito herstellen:\n<ul>\n<li>Peperoni, Zwiebel und Knoblauch in reichlich Oliven\u00f6l in einer kleineren Bratpfanne and\u00fcnsten bis die Zwiebeln golden sind.<\/li>\n<li>Tomaten dazugeben.<\/li>\n<li>Langsam k\u00f6cheln bis alles weich ist. Gut 20 Minuten.<\/li>\n<li>Mit Salz, Pfeffer, Chliipilver und Zucker w\u00fcrzen.<\/li>\n<li>Dann den Sofrito in eine vorgew\u00e4rmte flache Schale geben und die Fischst\u00fccke obenauf verteilen. Ggf. noch kurz in den Ofen stellen.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Tipp<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\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 mit der Hand nach Gr\u00e4ten abtasten.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Weintipp<\/strong><strong>&nbsp;<\/strong><\/p>\n<table style=\"height: 102px;\" width=\"829\">\n<tbody>\n<tr>\n<td width=\"84\"><em>Name<\/em><\/td>\n<td width=\"319\">Remelluri Reserva<\/td>\n<\/tr>\n<tr>\n<td width=\"84\"><em>Region<\/em><\/td>\n<td width=\"319\">Rioja Alavesa<\/td>\n<\/tr>\n<tr>\n<td width=\"84\"><em>Winzer<\/em><\/td>\n<td width=\"319\">La Granja Nuestra Se\u00f1ora de Remelluri<\/td>\n<\/tr>\n<tr>\n<td width=\"84\"><em>Trauben<\/em><\/td>\n<td width=\"319\">Tempranillo, Garnacha, Graciano, Viura, Malvasia<\/td>\n<\/tr>\n<tr>\n<td width=\"84\"><em>Web<\/em><\/td>\n<td width=\"319\"><a href=\"http:\/\/www.remelluri.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">www.remelluri.com<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/tapas.ch\/wordpress\/remelluri-reserva\/\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-5944 size-medium\" src=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2018\/05\/Remelluri-Reserva-208x300.jpg\" alt=\"\" width=\"208\" height=\"300\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2018\/05\/Remelluri-Reserva-208x300.jpg 208w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2018\/05\/Remelluri-Reserva-768x1110.jpg 768w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2018\/05\/Remelluri-Reserva-709x1024.jpg 709w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2018\/05\/Remelluri-Reserva.jpg 1312w\" sizes=\"auto, (max-width: 208px) 100vw, 208px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(Bacalao nach Bilbao Art) Zutaten 700g Bacalao (z.B. tiefgefrorene St\u00fccke) 2 Tomaten oder 1 kleine B\u00fcchse gehackte Tomaten (400g) 1 Peperoni 1 Zwiebel 1 Knoblauchzehe Salz Pfeffer 1 Prise Zucker<span class=\"more-button\"><a href=\"https:\/\/tapas.ch\/wordpress\/bacalao-a-la-vizcaia\/\" class=\"more-link\">Weiterlesen &#8230;<span class=\"screen-reader-text\">Bacalao a la vizcaina<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":6065,"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":[3],"tags":[],"class_list":["post-6057","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tapas-mit-fisch"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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