{"id":42752,"date":"2015-05-14T09:50:36","date_gmt":"2015-05-14T13:50:36","guid":{"rendered":"http:\/\/sosuaonline.net\/inicio\/?p=42752"},"modified":"2015-05-01T18:35:47","modified_gmt":"2015-05-01T22:35:47","slug":"ensalada-de-bacalao-fria","status":"publish","type":"post","link":"https:\/\/sosuaonline.net\/inicio\/ensalada-de-bacalao-fria\/","title":{"rendered":"ENSALADA DE BACALAO FR\u00cdA"},"content":{"rendered":"
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\"9
\n<\/a>Seguimos con otra variante del bacalao, aqu\u00ed te lo mostramo.<\/p>\n

Ingredientes<\/h3>\n

8 oz bacalao preparado y desmenuzado<\/p>\n

2 Cda. de aceite de oliva virgen<\/p>\n

1 cebolla grande, cortada en cubitos<\/p>\n

1 diente de ajo picado<\/p>\n

1 jalape\u00f1o peque\u00f1o, finamente picado<\/p>\n

1 pimientos verde picado<\/p>\n

1 pimientos rojo picado<\/p>\n

3 tomates grandes frescos, en cubitos<\/p>\n

\u00bd taza de pasta de tomate<\/p>\n

1 Cda. Ralladura de lim\u00f3n<\/p>\n

\u00bd taza de caldo de pescado<\/p>\n

\u00bc taza de cilantro picado<\/p>\n<\/div>\n

<\/div>\n

Preparaci\u00f3n<\/h3>\n

Calienta el aceite en un sart\u00e9n, agrega la cebolla, el ajo,\u00a0 y el jalape\u00f1o. Saltea a fuego medio hasta que la cebolla se vuelva transparente y empiece a ablandarse. Agrega los pimientos picados, los tomates, la pasta de tomate y el bacalao. A\u00f1ada el caldo, tapa y cocina hasta que las verduras se han suavizado un poco. Deja enfriar y mezcla la ralladura de lim\u00f3n. Refrigera por 1 hora. Sirve sobre hojas verdes mezcladas y espolvorea con cilantro.<\/p>\n

Rinde 2 porciones<\/p>\n<\/div>\n

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 <\/p>\n<\/div>\n<\/div>\n

 <\/p>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

Seguimos con otra variante del bacalao, aqu\u00ed te lo mostramo.<\/p>\n","protected":false},"author":12,"featured_media":42755,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[2],"tags":[],"class_list":["post-42752","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/sosuaonline.net\/inicio\/wp-content\/uploads\/2015\/05\/9-1.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts\/42752","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/comments?post=42752"}],"version-history":[{"count":1,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts\/42752\/revisions"}],"predecessor-version":[{"id":42756,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts\/42752\/revisions\/42756"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/media\/42755"}],"wp:attachment":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/media?parent=42752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/categories?post=42752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/tags?post=42752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}