{"id":26651,"date":"2013-10-02T10:44:07","date_gmt":"2013-10-02T10:44:07","guid":{"rendered":"https:\/\/www.senoriosderelleu.com\/bacalao-a-la-gallega-con-ajada-o-allada\/"},"modified":"2021-02-22T17:40:13","modified_gmt":"2021-02-22T17:40:13","slug":"bacalao-a-la-gallega-con-ajada-o-allada","status":"publish","type":"post","link":"https:\/\/www.senoriosderelleu.com\/fr\/bacalao-a-la-gallega-con-ajada-o-allada\/","title":{"rendered":"Bacalao a la Gallega (Con ajada o allada)"},"content":{"rendered":"<p><strong>Ingredientes (para 2 personas):<\/strong><\/p>\n<p>1 Repollo de verdura negra.<br \/>\n4 Lomos de bacalao desalado.<br \/>\n1 Patata grande o dos.<br \/>\n1 Piment\u00f3n de la vera Las hermanas.<br \/>\nAceite de Oliva Virgen Extra Se\u00f1or\u00edos de Relleu<br \/>\n<a href=\"\/?product_cat=intense-coupage\"><strong>Intense coupage<\/strong><\/a>.<br \/>\nAjos.<br \/>\n1 Pizca de sal.<br \/>\n1 Poquito de piment\u00f3n picante (opcional).<br \/>\n1 Chorrito de vinagre.<\/p>\n<p>Hoy os voy a proponer una receta de pescado de mi tierra, un bacalao a la Gallega que seguro que a muchos os gusta. La vamos a preparar con una salsa de ajo y piment\u00f3n que pod\u00e9is ver pinchando en: (<strong><a href=\"http:\/\/recetasde2.blogspot.com.es\/2013\/10\/salsa-de-ajada.html\">http:\/\/recetasde2.blogspot.com.es\/2013\/10\/salsa-de-ajada.html<\/a><\/strong>).<br \/>\nCon unas patatas y un poco de verdura completaremos este rico plato.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-17156 size-medium\" src=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaogallega1-300x203.jpg\" alt=\"\" width=\"300\" height=\"203\" srcset=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaogallega1-300x203.jpg 300w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaogallega1-304x206.jpg 304w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaogallega1-600x406.jpg 600w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaogallega1.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Proceso de Elaboraci\u00f3n<\/strong><\/p>\n<p>Vamos a empezar por cocer nuestro repollo de verdura en abundante agua hirviendo con una pizca de sal. Si no estamos seguros de que el bacalao esta bien desalado no se la ponemos.<br \/>\nCocinamos hasta que el repollo este bien tierno.<br \/>\nSi vemos que tiene tallos muy gruesos y duros podemos quitarlos antes.<br \/>\nEl siguiente paso ser\u00e1 a\u00f1adir las patatas.<br \/>\nLas pelaremos y cortaremos en rodajas bien gorditas. Dejamos cocer 5 o 10 minutos.<br \/>\nEn cuanto las patatas se dejen pinchar pero aun est\u00e9n duritas, a\u00f1adimos el bacalao.<br \/>\nPreparamos mientras tanto la ajada. Pod\u00e9is ver el paso a paso pinchando (<strong><a href=\"http:\/\/recetasde2.blogspot.com.es\/2013\/10\/salsa-de-ajada.html\">http:\/\/recetasde2.blogspot.com.es\/2013\/10\/salsa-de-ajada.html<\/a><\/strong>) Una vez cocido el bacalao, escurrimos la verdura y emplatamos<\/p>\n<p><strong>Emplatamos<\/strong><\/p>\n<p>Servimos con la ajada por encima.<br \/>\nNosotros lo acompa\u00f1amos con pan y un vinito blanco de la tierra.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17158\" src=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaogallega21.jpg\" alt=\"\" width=\"388\" height=\"265\" srcset=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaogallega21.jpg 388w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaogallega21-304x208.jpg 304w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaogallega21-300x205.jpg 300w\" sizes=\"auto, (max-width: 388px) 100vw, 388px\" \/><\/p>\n<p>Platos elaborados por: Nikichan de<strong><a href=\"http:\/\/recetasde2.blogspot.com.es\"> http:\/\/recetasde2.blogspot.com.es<\/a> <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes (para 2 personas): 1 Repollo de verdura negra. 4 Lomos de bacalao desalado. 1 Patata grande o dos. 1 Piment\u00f3n de la vera Las hermanas. Aceite de Oliva Virgen Extra Se\u00f1or\u00edos de Relleu Intense coupage. Ajos. 1 Pizca de sal. 1 Poquito de piment\u00f3n&#8230;<\/p>\n","protected":false},"author":1,"featured_media":26719,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1038,1036],"tags":[1401,1129],"class_list":["post-26651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-intense-coupage","category-recettes-fr","tag-bacalao-gallega-fr","tag-intense-coupage-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bacalao a la Gallega (Con ajada o allada) - Se\u00f1orios de Relleu | Aceite de Oliva Virgen Extra Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.senoriosderelleu.com\/fr\/bacalao-a-la-gallega-con-ajada-o-allada\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Bacalao a la Gallega (Con ajada o allada) - Se\u00f1orios de Relleu | Aceite de Oliva Virgen Extra Gourmet\" \/>\n<meta name=\"twitter:description\" content=\"Ingredientes (para 2 personas): 1 Repollo de verdura negra. 4 Lomos de bacalao desalado. 1 Patata grande o dos. 1 Piment\u00f3n de la vera Las hermanas. Aceite de Oliva Virgen Extra Se\u00f1or\u00edos de Relleu Intense coupage. Ajos. 1 Pizca de sal. 1 Poquito de piment\u00f3n...\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2016\/07\/bacalaogallega3.jpg\" \/>\n<meta name=\"twitter:creator\" content=\"@#\" \/>\n<meta name=\"twitter:site\" content=\"@SenoriosdRelleu\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Se\u00f1or\u00edos de Relleu\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.senoriosderelleu.com\\\/fr\\\/bacalao-a-la-gallega-con-ajada-o-allada\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.senoriosderelleu.com\\\/fr\\\/bacalao-a-la-gallega-con-ajada-o-allada\\\/\"},\"author\":{\"name\":\"Se\u00f1or\u00edos de Relleu\",\"@id\":\"https:\\\/\\\/www.senoriosderelleu.com\\\/#\\\/schema\\\/person\\\/3fff15ac5394151f495a68acac6af15e\"},\"headline\":\"Bacalao a la Gallega (Con ajada o allada)\",\"datePublished\":\"2013-10-02T10:44:07+00:00\",\"dateModified\":\"2021-02-22T17:40:13+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.senoriosderelleu.com\\\/fr\\\/bacalao-a-la-gallega-con-ajada-o-allada\\\/\"},\"wordCount\":270,\"publisher\":{\"@id\":\"https:\\\/\\\/www.senoriosderelleu.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.senoriosderelleu.com\\\/fr\\\/bacalao-a-la-gallega-con-ajada-o-allada\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.senoriosderelleu.com\\\/wp-content\\\/uploads\\\/2016\\\/07\\\/bacalaogallega3.jpg\",\"keywords\":[\"Bacalao Gallega\",\"Intense Coupage\"],\"articleSection\":[\"Intense Coupage\",\"Recettes\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.senoriosderelleu.com\\\/fr\\\/bacalao-a-la-gallega-con-ajada-o-allada\\\/\",\"url\":\"https:\\\/\\\/www.senoriosderelleu.com\\\/fr\\\/bacalao-a-la-gallega-con-ajada-o-allada\\\/\",\"name\":\"Bacalao a la Gallega (Con ajada o allada) - 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