Escabeche de Bacalao
- Prep 15 min
- Total 24 hr 15 min
- Ingredientes 9
- Porciones 4
El Escabeche de Bacalao, es muy popular tanto en Europa como en Latinoamérica. Hay una gran variedad de formas de prepararlo, todas y cada una de ellas muy ricas, bien sea con el bacalao salado o fresco… aquí les presento una de ellas.
por
Qué Rica Vida Cocina
Actualizada Nov 20, 2015
Ingredientes
- 4 (4-6 oz cada uno) filetes de bacalao fresco
- 1/2 taza de vinagre blanco
- 2 cucharadas de aceite de canola
- 1 cebolla grande, picada en tira finas
- 1 pimentón grande rojo, picado en tiras finas
- 2 dientes de ajo, triturados
- 1 taza de tomate maduro, picado en cubos y sin semilla
- Sal y pimiento al gusto
- Aceitunas negras para adornar (opcional)
Instrucciones
-
1Limpia los filetes de bacalao con abundante agua y sécalos cuidadosamente con toallas de papel.
-
2Coloca el pescado en un envase y agrega el vinagre. Tapa el envase y refrigéralos por 24 horas en el refrigerador.
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3Transcurrido el tiempo de maceración retira los filetes del vinagre y sécalos con papel toalla.
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4En un sartén grande al fuego medio calienta el aceite. Agrega la cebolla, el pimentón, el ajo y el tomate. Sofríe hasta que estén suaves, de 5 a 7 minutos.
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5Incorpora los filetes de pescado al sofrito. Prueba y salpimienta a tu gusto. Reduce el fuego a bajo y cocina por 3 minutos cada lado.
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6Adorna con aceitunas negras si deseas y sirve caliente.
Consejos de expertos
-
consejo 1
Lo puedes acompañar con un rico arroz blanco
Información Nutricional
No hay información nutricional disponible para esta receta
Más acerca de esta receta
-
El Escabeche de Bacalao, es muy popular tanto en Europa como en Latinoamérica. Hay una gran variedad de formas de prepararlo, todas y cada una de ellas muy ricas, bien sea con el bacalao salado o fresco… aquí les presento una de ellas.
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