{"id":224,"date":"2010-01-16T14:23:17","date_gmt":"2010-01-16T13:23:17","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=224"},"modified":"2010-09-20T19:37:40","modified_gmt":"2010-09-20T18:37:40","slug":"bacalao","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=224","title":{"rendered":"Bacalao"},"content":{"rendered":"<p><em>Bacalao<\/em> (<a href=\"http:\/\/no.wikibooks.org\/wiki\/Kokebok\/Innhold\/Bacalao\" target=\"_blank\">wikibooks.org<\/a>)<\/p>\n<div id=\"attachment_225\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2010\/01\/bacalao.jpg\"><img aria-describedby=\"caption-attachment-225\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2010\/01\/bacalao.jpg\" alt=\"Bacalao\" title=\"Bacalao\" width=\"250\" height=\"188\" class=\"size-full wp-image-225\" \/><\/a><p id=\"caption-attachment-225\" class=\"wp-caption-text\">Bacalao<\/p><\/div>\n<p><strong>Zutaten:<\/strong><br \/>\n400 g Klippfisch<br \/>\n600 g Kartoffeln<br \/>\n1 Ds. Tomaten<br \/>\n4 TL Tomatenmark<br \/>\n600 g Zwiebeln<br \/>\n1 rote Paprika<br \/>\n2 Chilischote, rot<br \/>\n1 Knolle Knoblauch (mindestens)<br \/>\n100 g schwarze Oliven (in Scheiben)<br \/>\n2 dl Wasser<br \/>\n1 dl Oliven\u00f6l<br \/>\n(200 g Speck)<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Legg klippfisken i rikelig med vann 1-2 d\u00f8gn. Skift vannet et par ganger hver dag.<\/li>\n<li>Rens fisken for skinn og bein og del den i passende biter.<\/li>\n<li>Speck (falls gew\u00fcnscht) anbraten<\/li>\n<li>Fisken legges lagvis i en gryte med r\u00e5 potetskiver, l\u00f8kskiver og paprika i strimler.<\/li>\n<li>Bland hermetiske tomater, Tomatenmark, finkuttet chilipepper, vann og olje f\u00f8r det helles over i gryta.<\/li>\n<li>Tilsett s\u00e5 mye kuttet hvitl\u00f8k du synes er forsvarlig.<\/li>\n<li>La bacalaogryta f\u00e5 st\u00e5 og sm\u00e5koke 40-50 min. Ikke r\u00f8r, men rist litt mens det putrer.<\/li>\n<li>Tilsett olivene og smak til med pepper, salt og paprikapulver. Den skal v\u00e6re sterk.<\/li>\n<li>Dryss over persille ved servering.<\/li>\n<\/ul>\n<ul>\n<li>Dette kan fint st\u00e5 noen dager i kj\u00f8leskapet, men kj\u00f8l bacalaoen i s\u00e5 fall fort ned etter at den er ferdig.<\/li>\n<\/ul>\n<p><strong>Fazit:<\/strong><br \/>\nWir fanden es nicht schlecht, aber etwas geschmacklos (das Originalrezept enthielt kein Paprikapulver, kein Tomatenmark und keinen Speck). Dadurch war es etwas flau gew\u00fcrzt und auch die Farbe war blass. Wir hatten 800 g Fisch (laut Originalrezept h\u00e4tten es 600 g sein sollen) &ndash; das war deutlich zu viel.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>Tania &#038; Arnold<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Bacalao (wikibooks.org) Zutaten: 400 g Klippfisch 600 g Kartoffeln 1 Ds. Tomaten 4 TL Tomatenmark 600 g Zwiebeln 1 rote Paprika 2 Chilischote, rot 1 Knolle Knoblauch (mindestens) 100 g schwarze Oliven (in Scheiben) 2 dl Wasser 1 dl Oliven\u00f6l (200 g Speck) Zubereitung: Legg klippfisken i rikelig med vann 1-2 d\u00f8gn. Skift vannet et &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=224\" class=\"more-link\">Continue reading &lsquo;Bacalao&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[44,23,45],"tags":[135,53,30,133,134,153,136,47,138,137,51,19,69,20],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/224"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=224"}],"version-history":[{"count":11,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/224\/revisions"}],"predecessor-version":[{"id":452,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/224\/revisions\/452"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}