{"id":5591,"date":"2022-05-02T14:40:25","date_gmt":"2022-05-02T12:40:25","guid":{"rendered":"https:\/\/www.froyasalmon.no\/?post_type=recipe&#038;p=5591"},"modified":"2025-01-29T13:18:36","modified_gmt":"2025-01-29T12:18:36","slug":"bullabesa-con-salmon-al-froyo","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/es\/recetas\/bullabesa-con-salmon-al-froyo\/","title":{"rendered":"Bullabesa con 1TP3Salm\u00f3n"},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Procedimiento<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Fre\u00edr las chalotas en aceite a fuego medio. A\u00f1adir el ajo. A\u00f1adir las semillas de hinojo y dejar cocer un poco. A\u00f1adir el hinojo cortado en rodajas finas y, a continuaci\u00f3n, el azafr\u00e1n con el agua en la que se ha disuelto. A\u00f1adir las hierbas picadas. Dejar reposar debajo de la cebolla durante un cuarto de hora.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>A\u00f1adir ahora los tomates, la ralladura de naranja, el caldo de pescado y el vino blanco. Deje cocer este fondo a fuego medio-bajo durante al menos una hora y media, pero cuanto m\u00e1s tiempo cueza, mejor quedar\u00e1. Este fondo se puede hacer el d\u00eda anterior.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Treinta minutos antes de servir, recalentar la base para que est\u00e9 bien caliente. Cortar el salm\u00f3n Fr\u00f8ya en dados. Hacer lo mismo con el pescado blanco. Lavar los mejillones. A\u00f1\u00e1dalos a la sopa. Si tiene gambas y cigalas precocinadas, a\u00f1\u00e1dalas justo antes de servir.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Dejar el pescado en remojo en la bullabesa durante unos minutos antes de servir.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Servir la sopa con un cuchar\u00f3n y decorar con hierbas frescas.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section>","protected":false},"excerpt":{"rendered":"<p>Bullabesa con salm\u00f3n y frutos del mar<\/p>","protected":false},"featured_media":5020,"parent":0,"template":"","tags":[],"class_list":["post-5591","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-middag","recipe_category-selskap"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bouillabaisse med Fr\u00f8yalaks - 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