{"id":47581,"date":"2015-09-11T10:16:07","date_gmt":"2015-09-11T14:16:07","guid":{"rendered":"http:\/\/sosuaonline.net\/inicio\/?p=47581"},"modified":"2015-09-01T20:29:49","modified_gmt":"2015-09-02T00:29:49","slug":"ensalada-de-bacalao-y-camarones","status":"publish","type":"post","link":"https:\/\/sosuaonline.net\/inicio\/ensalada-de-bacalao-y-camarones\/","title":{"rendered":"ENSALADA DE BACALAO Y CAMARONES"},"content":{"rendered":"

\"ENSALADA<\/a>Ingredientes<\/h3>\n

2 lbs. Bacalao, preparado<\/p>\n

1 lb. camarones grandes, pelados y limpios<\/p>\n

1 taza de aceite de oliva extra virgen<\/p>\n

4 dientes de ajo grande, cortada en rodajas finas<\/p>\n

\u00bd taza de zumo de lim\u00f3n<\/p>\n

2 tazas de pimientos rojos asados<\/p>\n

\u00bd cdta. copos de chile seco<\/p>\n

1 taza de aceitunas, deshuesadas Gaeta<\/p>\n

\u00bc de taza de alcaparras peque\u00f1as<\/p>\n

3 cdas. de perejil, picado<\/p>\n

Sal y pimienta- al gusto<\/p>\n

 <\/p>\n

Preparaci\u00f3n<\/h3>\n

En una olla grande, hierba 6 cuartos de agua, a\u00f1adir el bacalao y cocer hasta que el pescado se rompe con facilidad, a unos 5 minutos. Saque con un colador y dejar enfriar. Romper en trozos peque\u00f1os. A\u00f1adir los camarones al l\u00edquido de cocci\u00f3n y llevar a ebullici\u00f3n. Cocine 2 minutos o hasta opaco. Escurrir y dej\u00e9 enfriar. En un sart\u00e9n mediano, calienta el aceite y sofr\u00eda el ajo por 1 minuto. Vierta en un taz\u00f3n grande y dejar enfriar. A\u00f1adir el pescado salado, langostinos, zumo de lim\u00f3n, pimientos, aceitunas, copos de chile, las alcaparras, el perejil, sal y pimienta, al gusto. Col\u00f3quelos en una bandeja grande para servir y servir a temperatura ambiente.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":12,"featured_media":47584,"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-47581","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\/09\/ENSALADA-DE-BACALAO-Y-CAMARONES.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts\/47581","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=47581"}],"version-history":[{"count":1,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts\/47581\/revisions"}],"predecessor-version":[{"id":47585,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts\/47581\/revisions\/47585"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/media\/47584"}],"wp:attachment":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/media?parent=47581"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/categories?post=47581"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/tags?post=47581"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}