BACALAO A LA PORTUGUESA

viernes, 13 de noviembre de 2020

Bacalao al horno o a la portuguesa


Hoy vuelvo con una receta sabrosísima de bacalao al horno o a la portuguesa, perfecto para cualquier ocasión en la que queramos disfrutar de uno de los platos estrella de la cocina tradicional de nuestro país vecino. Se trata de un bacalao al horno acompañado de patatas y cebollas como principales ingredientes, que hacen del conjunto un plato espectacular tan sencillo y fácil de preparar como completo, equilibrado y delicioso.




Aunque lo mas engorroso de ésta receta es el desalado del bacalao por aquello de que no admite improvisación, podéis optar por utilizar bacalao al punto de sal, no es mi opción favorita debo reconocer, pero igualmente resulta muy rico y sobre todo muy práctico, algo fundamental en los tiempos que vivimos.


Si como a mi os gusta tanto el bacalao como a mi, os dejo los enlaces de otras recetas publicadas en el blog como este risotto con bacalao confitado, o estos buñuelos de bacalao, los soldaditos de pavía de bacalao,  bacalao al pil pilo este  bacalao con pasas y piñones.




INGREDIENTES

  • 1 Kg. Lomos de bacalao
  • 3 Cebollas grandes
  • 5 Patatas
  • 1 Cucharadita de pimentón dulce
  • 1 Vasito de vino blanco
  • 1 Hoja de laurel
  • Harina para rebozar el bacalao
  • Aceite de oliva virgen extra


ELABORACIÓN

  1. Para desalar el bacalao,  48 horas antes de su  preparación, lo cubrimos de agua fría y metemos en la nevera cambiando esta cada 8 horas.
  2. Pelamos y cortamos las patatas en rodajas finas. Ponemos aceite virgen en una sartén y las freímos en para que se ablanden un poco, no hace dorarlas pues ya se terminan de hacer con el bacalao. Colocamos en una fuente de horno y reservamos.
  3. Retiramos el exceso de aceite, secamos los lomos de bacalao, rebozamos con harina y freímos un par de minutos. Sacamos y colocamos sobre las patatas reservadas.
  4. Cortamos la cebolla en juliana y pochamos a fuego lento en la sartén anterior alrededor de 20 minutos, apartando parte del aceite previamente dejando solo unas cucharadas.
  5. Una vez pochada la cebolla, añadimos el pimentón removemos rápidamente e incorporamos el vino, la hoja de laurel y dejamos hervir un par de minutos para evaporar un poco el alcohol y aprovechar todos los jugos.
  6. Volcamos el contenido de la sartén sobre el bacalao y horneamos alrededor de 20 minutos a 180º o hasta que veamos que la cebolla comienza a dorarse. 


Si os gusta el bacalao os animo a preparar esta receta, de lo mas sencilla pero a la vez de lo mas sabrosa y rica que podáis imaginar, en casa es un éxito cada vez que la hago. ¡Hasta muy pronto!



27 comentarios

  1. qué rico te ha quedado este bacalao, es uno de mis pescados preferidos y hay que reconocer que los portugueses lo cocinan de lujo

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    1. A mi me encanta también el bacalao! Charo me alegro que te haya gustado. Un beso guapa

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