{"id":2681,"date":"2017-01-26T17:48:05","date_gmt":"2017-01-26T17:48:05","guid":{"rendered":"http:\/\/www.antonioabad.es\/?page_id=2681"},"modified":"2025-11-21T12:07:15","modified_gmt":"2025-11-21T12:07:15","slug":"empanadillas-de-bonito-2-2-2-2-2-2-2-2-2-2-2-2-2","status":"publish","type":"page","link":"https:\/\/www.antonioabad.es\/?page_id=2681","title":{"rendered":"Rodaballo a la gallega"},"content":{"rendered":"<p><a href=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/rodaballo-a-la-gallega.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-2680\" title=\"rodaballo-a-la-gallega\" src=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/rodaballo-a-la-gallega-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/rodaballo-a-la-gallega-300x225.jpg 300w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/rodaballo-a-la-gallega-400x300.jpg 400w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2017\/01\/rodaballo-a-la-gallega.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;<\/p>\n<p>&nbsp;<\/p>\n<div class=\"ezcol ezcol-one-third\">\n<p>Para 4 personas:<\/p>\n<p>4 trozos de rodaballo de unos 200 gr. cada uno<br \/>\n1 kg de patatas gallegas<br \/>\n2 dientes de ajo<br \/>\n1\/2 cebolla<br \/>\n1 hoja de laurel<br \/>\n5 \u00f3 6 cucharadas de aceite de oliva virgen extra<br \/>\nSal<\/p>\n<\/div> <div class=\"ezcol ezcol-two-third ezcol-last\">\n<p>* Pelaremos, lavaremos y cortaremos en cachelos (trozos irregulares partidos sin terminar de cortar con el cuchillo) las patatas. Las pondremos en una cazuela con la media cebolla y la hoja de laurel. Cubriremos de agua, pondremos una cucharadita de sal y coceremos durante 15 minutos aproximadamente.<\/p>\n<p>* Sazonaremos el rodaballo, y lo incorporaremos a la cazuela con las patatas, durante 4\/5 minutos m\u00e1s (seg\u00fan el grosor).<\/p>\n<p>* Mientras tanto, pondremos el aceite en una sarten y freiremos los ajos sin pelar. A\u00f1adiremos el pimenton, removeremos y apagaremos el fuego rapidamente. Retiraremos los ajos y pondremos unos cucharones del caldo de cocer las patatas y el pescado.<\/p>\n<p>* Sacaremos los trozos de rodaballo y las patatas a una fuente y cubriremos con el contenido de la sart\u00e9n. Si fuera necesario, se puede a\u00f1adir m\u00e1s caldo de la cocci\u00f3n.<\/p>\n<\/div><div class=\"ezcol-divider\"><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":226,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-2681","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/2681","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=2681"}],"version-history":[{"count":4,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/2681\/revisions"}],"predecessor-version":[{"id":3068,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/2681\/revisions\/3068"}],"up":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/226"}],"wp:attachment":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}