{"id":6193,"date":"2018-08-18T20:43:06","date_gmt":"2018-08-18T18:43:06","guid":{"rendered":"http:\/\/tapas.ch\/wordpress\/?p=6193"},"modified":"2023-02-05T17:59:03","modified_gmt":"2023-02-05T16:59:03","slug":"esqueixada-de-bacalao","status":"publish","type":"post","link":"https:\/\/tapas.ch\/wordpress\/esqueixada-de-bacalao\/","title":{"rendered":"Esqueixada de Bacalao"},"content":{"rendered":"<p>(roher Stockfisch katalanisch)<\/p>\n<p><strong>Zutaten<\/strong><\/p>\n<ul>\n<li>600g Bacalao (getrocknet oder gefroren)<\/li>\n<li>1 kleine rote Zwiebel<\/li>\n<li>100g schwarze Oliven<\/li>\n<li>2 Tomaten<\/li>\n<li>1 Peperoni (z.B. eine gr\u00fcne)<\/li>\n<li>4 Essl\u00f6ffel Oliven\u00f6l<\/li>\n<li>mehrere grosse Sch\u00fcsse Zitronensaft<\/li>\n<li>Pfeffer<\/li>\n<li>1 Schuss Weissweinessig<\/li>\n<li>ev. etwas Salz<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Vorbereitung<\/strong><\/p>\n<ul>\n<li>Getrockneter, gesalzener Bacalao: den Fisch in viel Wasser einlegen und viele Stunden w\u00e4ssern. Dazwischen das Waser mehrmals wechseln.<\/li>\n<li>Tiefgefrorener Fisch: langsam auftauen. Z.B. in kaltem Wasser.<\/li>\n<li>Das Wasser von Hand aus den Fischst\u00fccken dr\u00fccken.<\/li>\n<li>Der Fisch hat viele Knochen und Gr\u00e4ten sowie Flossen. Man muss mit einem scharfen Messer das Fleisch davon trennen und ebenso die Haut ganz abl\u00f6sen. Dann das reine weisse Fleisch in ca. 1cm breite Streifen schneiden.<\/li>\n<li>Danach die Streifen in kleine Fetzen zerreissen. Von Hand oder mit der Schere.<\/li>\n<li>Die Zwiebel klein schneiden.<\/li>\n<li>Peperoni ausnehmen und in kleine W\u00fcrfel schneiden. Ebeso die Tomaten.<\/li>\n<li>Die schwarzen Oliven je nach Wunsch ganz belassen oder halbieren.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Zubereitung<\/strong><\/p>\n<ul>\n<li>In einer grossen Schale alles gut mischen: Fischfetzen, Zwiebel, Tomaten, Peperoni, Oliven.<\/li>\n<li>Oliven\u00f6l, Pfeffer, Weissweinessig, Zitronensaft und ev. wenig Salz unterr\u00fchren.<\/li>\n<li>Im K\u00fchlschrank ein paar Stunden ziehen lassen. Direkt aus dem K\u00fchlschrank servieren.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Tipp<\/strong><\/p>\n<ul>\n<li>Ein typisches katalanisches Rezept. Esqueixada kommt vom katalanischen Wort Esqueixar = auseinander reissen. Man reisst die Bacalao Streifen auseinander in kleine Fetzen.<\/li>\n<li>Der Fisch ist roh. Also mit grosser Hygiene arbeiten!<\/li>\n<li>Mit viel Brot servieren.<\/li>\n<li>Die Fischmenge in Gramm muss man von Auge etwas absch\u00e4tzen, je nachdem ob man getrockneten oder gefrorenen verwendet und wieviel Knochen dran sind. Es gibt auf jeden Fall eine grosse Menge Abfall von Knochen und Haut.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Weintipp<\/strong><\/p>\n<table style=\"height: 122px;\" width=\"710\">\n<tbody>\n<tr>\n<td width=\"67\"><em>Name<\/em><\/td>\n<td width=\"255\">DON, gran selecci\u00f3n<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Region<\/em><\/td>\n<td width=\"255\">Terra Alta (Catalunya)<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Winzer<\/em><\/td>\n<td width=\"255\">Altavins Viticultors<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Trauben<\/em><\/td>\n<td width=\"255\">Cabernet Sauvignon, Garnacha, Syrah, Merlot<\/td>\n<\/tr>\n<tr>\n<td width=\"67\"><em>Web<\/em><\/td>\n<td width=\"255\"><a href=\"http:\/\/www.altavins.com\" target=\"_blank\" rel=\"noopener noreferrer\">www.altavins.com<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/tapas.ch\/wordpress\/don-gran-seleccion\/\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-5639 size-medium\" src=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2018\/03\/DON-207x300.jpg\" alt=\"\" width=\"207\" height=\"300\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2018\/03\/DON-207x300.jpg 207w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2018\/03\/DON-768x1113.jpg 768w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2018\/03\/DON-707x1024.jpg 707w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2018\/03\/DON.jpg 1148w\" sizes=\"auto, (max-width: 207px) 100vw, 207px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(roher Stockfisch katalanisch) Zutaten 600g Bacalao (getrocknet oder gefroren) 1 kleine rote Zwiebel 100g schwarze Oliven 2 Tomaten 1 Peperoni (z.B. eine gr\u00fcne) 4 Essl\u00f6ffel Oliven\u00f6l mehrere grosse Sch\u00fcsse Zitronensaft<span class=\"more-button\"><a href=\"https:\/\/tapas.ch\/wordpress\/esqueixada-de-bacalao\/\" class=\"more-link\">Weiterlesen &#8230;<span class=\"screen-reader-text\">Esqueixada de Bacalao<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":6195,"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-6193","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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