{"id":38387,"date":"2025-05-27T11:18:08","date_gmt":"2025-05-27T11:18:08","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/recepta-abadejo-bacalla-en-suc\/"},"modified":"2025-06-26T21:42:56","modified_gmt":"2025-06-26T21:42:56","slug":"receta-bacalao-en-su-jugo","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/es\/receta-bacalao-en-su-jugo\/","title":{"rendered":"Receta bacalao en su jugo"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">Bacalao en su jugo<\/h1><img decoding=\"async\" class=\"vc-incubalia-big-header__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/01-Capcalera-abadejo-en-suc-768x450-1.jpg\">\n                  <img decoding=\"async\" class=\"vc-incubalia-big-header__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/01-Capcalera-abadejo-en-suc-1920x700-1.jpg\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-1-column\"><div class=\"vc-incubalia-text-1-column__text\"><\/p><br \/>\n<p data-start=\"154\" data-end=\"390\">Este plato tambi\u00e9n se <strong>consum\u00eda<\/strong> los <strong>viernes de Cuaresma<\/strong>, siguiendo la tradici\u00f3n de la prohibici\u00f3n de comer carne, por eso tambi\u00e9n se conoce como el<strong> bacalao de Cuaresma<\/strong>. En algunos casos, el bacalao <strong>se sustitu\u00eda por alb\u00f3ndigas de bacalao<\/strong>.<\/p><br \/>\n<p data-start=\"392\" data-end=\"618\">Esta receta forma parte del <a href=\"\/es\/llibre-blanc-del-turisme-gastronomic\/\"><strong>Libro Blanco del turismo gastron\u00f3mico en Tortosa<\/strong><\/a> y ha sido extra\u00edda del libro <strong>La Cuina senzilla, Tortosa<\/strong>, de <strong>Clara Segarra, Magdalena Gr\u00e0cia, Cinta Curto y Maribel Anguera<\/strong> (Ed. El Farell, 2016). Ha sido elaborada en la <strong>Escuela de Hosteler\u00eda del Instituto Dertosa de Tortosa<\/strong> a cargo de la cocinera <strong>Margaret Nofre<\/strong>.<\/p><br \/>\n<p><\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-1-column\"><h2 class=\"vc-incubalia-text-1-column__title\"><span class=\"first-word\">ingredientes<\/span> <\/h2><div class=\"vc-incubalia-text-1-column__text\">2 trozos de lomo de bacalao desalado<\/p><br \/>\n<p>2 alcachofas<\/p><br \/>\n<p>2 huevos<\/p><br \/>\n<p>2 dientes de ajo<\/p><br \/>\n<p>1 cebolla<\/p><br \/>\n<p>10 g de harina<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-ingredients-768x512-1.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-ingredients-1920x1280-1.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-video\"><h3 class=\"vc-incubalia-text-video__title\">PREPARACI\u00d3N<\/h3><div class=\"vc-incubalia-text-video__container\"><div class=\"vc-incubalia-text-video__video mobile desktop\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/-e-gnOgS2lw\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><div class=\"vc-incubalia-text-video__text\">V\u00eddeo con la <strong>receta tradicional tortosina del bacalao en salsa<\/strong>. Grabado en la <strong>Escuela de Hosteler\u00eda del Instituto Dertosa de Tortosa<\/strong>, a cargo de la cocinera <strong>Margaret Nofre.<\/strong><\/div><\/div><\/div><script>(function($) {\n                $(window).load(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                $(window).resize(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                function setYoutubeIframeDimensions()\n                {\n                    $('.vc-incubalia-text-video iframe').attr('width', '100%');let yt_height = $('.vc-incubalia-text-video iframe').width() * 9 \/ 16;\n                        $('.vc-incubalia-text-video iframe').attr('height', yt_height);\n                }\n            })(jQuery)<\/script><div class=\"vc-incubalia-spacer-half\"><\/div><div class=\"vc-incubalia-text-image\"><h3 class=\"vc-incubalia-text-image__title\">paso a paso<\/h3><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/02-Abadejo-en-suc-pas-1-1.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">1<\/h4>Primero, limpiamos las alcachofas. Hay que dejar el coraz\u00f3n con una peque\u00f1a parte del tallo. Para pelar la alcachofa, hay que romper (no arrancar) la hoja a la altura del coraz\u00f3n. Con una puntilla o cuchillo peque\u00f1o, pelamos el tallo hasta dejar solo la parte tierna.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-pas-a-pas-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">2<\/h4>Cortamos el coraz\u00f3n de la alcachofa en cuatro trozos iguales y los dejamos en remojo con agua y lim\u00f3n, o con hojas de perejil.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-pas-a-apas-8.png\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">3<\/h4>Hervimos los huevos, los pelamos, los partimos por la mitad y los reservamos.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-pas-a-pas-3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">4<\/h4>A continuaci\u00f3n, picamos bien fina la cebolla y los ajos y los ponemos en una cazuela con aceite de oliva.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-pas-a-pas-4.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">5<\/h4>Hacemos un sofrito blanco, es decir, la cebolla y el ajo no deben tomar color. A\u00f1adimos la harina, removemos, incorporamos un vaso de agua y mezclamos bien para ligar la salsa.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-pas-a-pas-5.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">6<\/h4>A\u00f1adimos las alcachofas, tapamos la cazuela y las dejamos cocer a fuego lento hasta que est\u00e9n tiernas.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-pas-a-pas-6.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">7<\/h4>Una vez cocidas las alcachofas, incorporamos los trozos de bacalao y volvemos a tapar la cazuela.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-pas-a-pas-7.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">8<\/h4>Dejamos que el bacalao se cueza a fuego lento sin remover; como mucho, daremos a la cazuela unos movimientos semicirculares. Finalmente, entre cinco y diez minutos despu\u00e9s (dependiendo del grosor del bacalao), a\u00f1adimos los huevos duros, espolvoreamos con perejil picado por encima y damos por terminado el plato.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/01-Capcalera-abadejo-en-suc-768x450-1.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">9<\/h4>Emplatamos dejando el trozo de bacalao entero y los huevos partidos de forma que se vea la yema.<\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-plat-final-768x512-1.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-plat-final-1920x1280-1.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-4-icons\"><h2 class=\"vc-incubalia-4-icons__title\"><\/h2><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www2.tortosa.cat\/es\/\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2020\/09\/logo-ajuntament-400x400.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www.tortosaturisme.cat\/es\/\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2018\/03\/Perfil-Logo-Tortosa-Turisme-300-x-300-400x400.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Petit-next-gen.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Next-gen-logos-petit.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-38387","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recepta tradicional d&#039;abadejo (bacall\u00e0) en suc de Tortosa - tortosaturisme<\/title>\n<meta name=\"description\" content=\"Descobreix com preparar l&#039;aut\u00e8ntic abadejo en suc, una recepta t\u00edpica de Tortosa amb bacall\u00e0, carxofes i ous durs. 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