{"id":18832,"date":"2021-06-30T10:22:54","date_gmt":"2021-06-30T08:22:54","guid":{"rendered":"https:\/\/www.fundaciocaixarural.org\/?p=18832"},"modified":"2021-07-01T09:52:38","modified_gmt":"2021-07-01T07:52:38","slug":"suquet","status":"publish","type":"post","link":"https:\/\/www.fundaciocaixarural.org\/es\/suquet\/","title":{"rendered":"&#8217;Suquet&#8217; de pescado"},"content":{"rendered":"<div id=\"pl-18832\"  class=\"panel-layout\" ><div id=\"pg-18832-0\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-18832-0-0\"  class=\"panel-grid-cell panel-grid-cell-empty\" ><\/div><div id=\"pgc-18832-0-1\"  class=\"panel-grid-cell panel-grid-cell-mobile-last\" ><div id=\"panel-18832-0-1-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"0\" ><div\n\t\t\t\n\t\t\tclass=\"so-widget-sow-editor so-widget-sow-editor-base\"\n\t\t\t\n\t\t>\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<p><span style=\"color: #008a9b;\"><strong>INGREDIENTES&nbsp;<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\">1,2 kg de pescado a trozos (dorada, abadejo, merluza, etc\u00e9tera)<\/p>\n<p style=\"text-align: justify;\">8 langostinos<\/p>\n<p style=\"text-align: justify;\">3 tomates<\/p>\n<p style=\"text-align: justify;\">1 cebolla<\/p>\n<p style=\"text-align: justify;\">500 cl de fumet de pescado<\/p>\n<p style=\"text-align: justify;\">500 g de patatas<\/p>\n<p style=\"text-align: justify;\"><strong>Para la picada<\/strong><\/p>\n<p style=\"text-align: justify;\">50 g de almendras tostadas<\/p>\n<p style=\"text-align: justify;\">2 rebanadas de pan<\/p>\n<p style=\"text-align: justify;\">Perejil<\/p>\n<p style=\"text-align: justify;\">2 dientes de ajo<\/p>\n<p style=\"text-align: justify;\">1 cucharada de azafr\u00e1n en polvo<\/p>\n<p style=\"text-align: justify;\">Sal<\/p>\n<p style=\"text-align: justify;\">Pimienta<\/p>\n<p style=\"text-align: justify;\">Aceite de oliva al gusto<\/p><\/p>\n<\/div>\n<\/div><\/div><\/div><div id=\"pgc-18832-0-2\"  class=\"panel-grid-cell panel-grid-cell-empty\" ><\/div><\/div><div id=\"pg-18832-1\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-18832-1-0\"  class=\"panel-grid-cell panel-grid-cell-empty\" ><\/div><div id=\"pgc-18832-1-1\"  class=\"panel-grid-cell panel-grid-cell-mobile-last\" ><div id=\"panel-18832-1-1-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"1\" ><div\n\t\t\t\n\t\t\tclass=\"so-widget-sow-editor so-widget-sow-editor-base\"\n\t\t\t\n\t\t>\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<p><iframe title=\"Parem taula a Vila-real- Suquet de peix del Bodegon de Carlos\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/WvsuJg5JCHo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<p><strong> <\/strong><span style=\"color: #008a9b;\"><strong>ELABORACI\u00d3N&nbsp;<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\">En una cazuela con aceite de oliva fre\u00eds todos los ingredientes de la picada hasta que cojan color. En un mortero, picadlo todo hasta que se forme una pasta y reservadlo. En el aceite utilizado anteriormente, fre\u00eds la cebolla cortada fina y cuando empiece a tomar color, a\u00f1adid los tomates pelados en cubos o tiras y fre\u00eddlos durante 3 o 4 minutos. A\u00f1adid el caldo de pescado y removedlo. Incorporad las patatas peladas en lonchas de medio cent\u00edmetro. Agregad enseguida a la picada que hab\u00e9is reservado anteriormente un poco de caldo para que sea m\u00e1s fluida. Una vez que las patatas est\u00e9n medio hechas, incorporad el pescado en lonchas o cortado por el lomo y cocinadlo. Cuando est\u00e9 casi listo, a\u00f1adid los langostinos. Salpimentad al gusto y dejadlo reposar.<\/p><\/p>\n<\/div>\n<\/div><\/div><\/div><div id=\"pgc-18832-1-2\"  class=\"panel-grid-cell panel-grid-cell-empty\" ><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>INGREDIENTES&nbsp; 1,2 kg de pescado a trozos (dorada, abadejo, merluza, etc\u00e9tera) 8 langostinos 3 tomates 1 cebolla 500 cl de fumet de pescado 500 g de patatas Para la picada &#8230;<\/p>\n","protected":false},"author":5,"featured_media":18833,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[622],"tags":[],"class_list":["post-18832","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-parem-taula"],"_links":{"self":[{"href":"https:\/\/www.fundaciocaixarural.org\/es\/wp-json\/wp\/v2\/posts\/18832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fundaciocaixarural.org\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fundaciocaixarural.org\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fundaciocaixarural.org\/es\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fundaciocaixarural.org\/es\/wp-json\/wp\/v2\/comments?post=18832"}],"version-history":[{"count":0,"href":"https:\/\/www.fundaciocaixarural.org\/es\/wp-json\/wp\/v2\/posts\/18832\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fundaciocaixarural.org\/es\/wp-json\/wp\/v2\/media\/18833"}],"wp:attachment":[{"href":"https:\/\/www.fundaciocaixarural.org\/es\/wp-json\/wp\/v2\/media?parent=18832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fundaciocaixarural.org\/es\/wp-json\/wp\/v2\/categories?post=18832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fundaciocaixarural.org\/es\/wp-json\/wp\/v2\/tags?post=18832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}