{"id":26668,"date":"2013-11-04T10:51:44","date_gmt":"2013-11-04T10:51:44","guid":{"rendered":"https:\/\/www.senoriosderelleu.com\/bacalao-en-salsa-de-piquillos-tradicional\/"},"modified":"2021-02-22T16:39:00","modified_gmt":"2021-02-22T16:39:00","slug":"bacalao-en-salsa-de-piquillos-tradicional","status":"publish","type":"post","link":"https:\/\/www.senoriosderelleu.com\/fr\/bacalao-en-salsa-de-piquillos-tradicional\/","title":{"rendered":"Bacalao en salsa de Piquillos (tradicional)"},"content":{"rendered":"<p><strong>Ingredientes para 4 pax:<\/strong><\/p>\n<p>4 Trozos de bacalao ya desalado.<br \/>\n1 Cebolla grande.<br \/>\n1 Brick de nata (200 gr.)<br \/>\n1 Paquete de pimientos del piquillo (150-200 gr. peso escurrido)<br \/>\nSal<br \/>\nHarina.<br \/>\nAceite de Oliva Virgen Extra Se\u00f1or\u00edos de Relleu <a href=\"\/?product_cat=medium-coupage\"><strong>Medium Coupage<\/strong><\/a><\/p>\n<p><strong>Proceso de Elaboraci\u00f3n<\/strong><\/p>\n<p>Ponemos aceite en una sart\u00e9n y lo calentamos.<br \/>\nEnharinamos los trozos de bacalao y los freimos por ambos lados (no hace falta cocinarlos mucho rato porque despu\u00e9s ir\u00e1n al horno).<br \/>\nLos ponemos en una fuente apta para el horno.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17166\" src=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaopiquillo2.jpg\" alt=\"\" width=\"450\" height=\"338\" srcset=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaopiquillo2.jpg 450w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaopiquillo2-304x228.jpg 304w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaopiquillo2-300x225.jpg 300w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/p>\n<p>En la misma sart\u00e9n, a\u00f1adimos la cebolla troceada y rehogamos.<br \/>\nCuando est\u00e9 medio cocinada a\u00f1adimos los pimientos del piquillo y seguimos cocinando.<br \/>\nPor \u00faltimo, a\u00f1adimos la nata, cocinamos 5 minutos y trituramos.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17168\" src=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaopiquillo3.jpg\" alt=\"\" width=\"450\" height=\"338\" srcset=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaopiquillo3.jpg 450w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaopiquillo3-304x228.jpg 304w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaopiquillo3-300x225.jpg 300w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/p>\n<p>Vertemos la salsa ya triturada encima del bacalao que ten\u00edamos reservado.<br \/>\nLlevamos al horno y horneamos durante 10 minutos.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17170\" src=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaopiquillo4.jpg\" alt=\"\" width=\"450\" height=\"338\" srcset=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaopiquillo4.jpg 450w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaopiquillo4-304x228.jpg 304w, https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaopiquillo4-300x225.jpg 300w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/p>\n<p>El Aceite de Oliva Virgen Extra Se\u00f1or\u00edos de Relleu que he usado es el Medium Coupage, que considero que va muy bien para este plato. Pr\u00f3ximamente os mostrar\u00e9 m\u00e1s recetas en las que, como no, uso este aceite de calidad excepcional.<\/p>\n<p>Platos elaborados por: Charo de<strong><a href=\"http:\/\/charococina.blogspot.com.es\"> http:\/\/charococina.blogspot.com.es<\/a><\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes para 4 pax: 4 Trozos de bacalao ya desalado. 1 Cebolla grande. 1 Brick de nata (200 gr.) 1 Paquete de pimientos del piquillo (150-200 gr. peso escurrido) Sal Harina. Aceite de Oliva Virgen Extra Se\u00f1or\u00edos de Relleu Medium Coupage Proceso de Elaboraci\u00f3n Ponemos&#8230;<\/p>\n","protected":false},"author":1,"featured_media":26663,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1039,1036],"tags":[1412,1131],"class_list":["post-26668","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coupage-moyen-fr","category-recettes-fr","tag-bacalao-piquillos-fr","tag-medium-coupage-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bacalao en salsa de Piquillos (tradicional) - 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-en-salsa-de-piquillos-tradicional\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Bacalao en salsa de Piquillos (tradicional) - Se\u00f1orios de Relleu | Aceite de Oliva Virgen Extra Gourmet\" \/>\n<meta name=\"twitter:description\" content=\"Ingredientes para 4 pax: 4 Trozos de bacalao ya desalado. 1 Cebolla grande. 1 Brick de nata (200 gr.) 1 Paquete de pimientos del piquillo (150-200 gr. peso escurrido) Sal Harina. Aceite de Oliva Virgen Extra Se\u00f1or\u00edos de Relleu Medium Coupage Proceso de Elaboraci\u00f3n Ponemos...\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/www.senoriosderelleu.com\/wp-content\/uploads\/2018\/05\/bacalaopiquillo.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-en-salsa-de-piquillos-tradicional\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.senoriosderelleu.com\\\/fr\\\/bacalao-en-salsa-de-piquillos-tradicional\\\/\"},\"author\":{\"name\":\"Se\u00f1or\u00edos de Relleu\",\"@id\":\"https:\\\/\\\/www.senoriosderelleu.com\\\/#\\\/schema\\\/person\\\/3fff15ac5394151f495a68acac6af15e\"},\"headline\":\"Bacalao en salsa de Piquillos (tradicional)\",\"datePublished\":\"2013-11-04T10:51:44+00:00\",\"dateModified\":\"2021-02-22T16:39:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.senoriosderelleu.com\\\/fr\\\/bacalao-en-salsa-de-piquillos-tradicional\\\/\"},\"wordCount\":199,\"publisher\":{\"@id\":\"https:\\\/\\\/www.senoriosderelleu.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.senoriosderelleu.com\\\/fr\\\/bacalao-en-salsa-de-piquillos-tradicional\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.senoriosderelleu.com\\\/wp-content\\\/uploads\\\/2018\\\/05\\\/bacalaopiquillo.jpg\",\"keywords\":[\"Bacalao Piquillos\",\"Medium Coupage\"],\"articleSection\":[\"Coupage moyen\",\"Recettes\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.senoriosderelleu.com\\\/fr\\\/bacalao-en-salsa-de-piquillos-tradicional\\\/\",\"url\":\"https:\\\/\\\/www.senoriosderelleu.com\\\/fr\\\/bacalao-en-salsa-de-piquillos-tradicional\\\/\",\"name\":\"Bacalao en salsa de Piquillos (tradicional) - 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