{"id":1653,"date":"2013-03-31T16:00:44","date_gmt":"2013-03-31T16:00:44","guid":{"rendered":"http:\/\/www.antonioabad.es\/?page_id=1653"},"modified":"2025-11-21T12:07:14","modified_gmt":"2025-11-21T12:07:14","slug":"exqueisada-de-bacalao","status":"publish","type":"page","link":"https:\/\/www.antonioabad.es\/?page_id=1653","title":{"rendered":"Exqueisada de bacalao"},"content":{"rendered":"<p><a href=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/exqueisada-de-bacalao.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-1652\" title=\"exqueisada de bacalao\" src=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/exqueisada-de-bacalao-300x204.jpg\" alt=\"\" width=\"300\" height=\"204\" srcset=\"https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/exqueisada-de-bacalao-300x204.jpg 300w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/exqueisada-de-bacalao-441x300.jpg 441w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/exqueisada-de-bacalao.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<br \/>\n<div class=\"ezcol ezcol-one-third\">\nPara 4 personas:<\/p>\n<p>1Kg. de bacalao sin piel ni espinas<br \/>\n2 cebollas o cebolletas<br \/>\n4 tomates maduros<br \/>\n1\/4 de litro de aceite<br \/>\n100 gr. de aceitunas negras<br \/>\n100 gr. de aceitunas verdes<br \/>\n1 pimiento verde<br \/>\n1 pimiento rojo<br \/>\n2 dientes de ajo<br \/>\n2 cucharadas de perejil fresco<br \/>\n2 cucharadas de vinagre<br \/>\nSal<br \/>\n<\/div> <div class=\"ezcol ezcol-two-third ezcol-last\">\n* Poner el bacalao a remojar unas 2 horas antes de preparar la exqueisada. Despu\u00e9s, escurrir bien y desmenuzar con las manos en tiras<\/p>\n<p>* Partir las cebolletas (o cebollas), los tomates y los pimientos a trozos o tiras largas, uni\u00e9ndolos en una fuente, con el bacalao<\/p>\n<p>* A\u00f1adir el aceite, el vinagre, sal, los dientes de ajo muy picados y el perejil<\/p>\n<p>* Sobre la exqueisada, disponer las aceitunas verdes y negras. Servir muy fr\u00eda<br \/>\n<\/div><div class=\"ezcol-divider\"><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":219,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1653","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1653","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1653"}],"version-history":[{"count":3,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1653\/revisions"}],"predecessor-version":[{"id":1656,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1653\/revisions\/1656"}],"up":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/219"}],"wp:attachment":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}