{"id":42219,"date":"2026-04-27T17:23:41","date_gmt":"2026-04-27T15:23:41","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/algadir-abadejo-en-suc\/"},"modified":"2026-06-13T16:43:48","modified_gmt":"2026-06-13T14:43:48","slug":"algadir-bacalao-en-salsa","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/es\/algadir-bacalao-en-salsa\/","title":{"rendered":"Algadir &#8211; bacalao en salsa"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">BACALAO EN SALSA<\/h1><img decoding=\"async\" class=\"vc-incubalia-big-header__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-4.jpg\">\n                  <img decoding=\"async\" class=\"vc-incubalia-big-header__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-4.jpg\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-1-column\"><div class=\"vc-incubalia-text-1-column__text\"><strong>Joan Capilla, chef y propietario del restaurante Algadir<\/strong>, ha trabajado tres platos con un fuerte peso identitario para la cocina de Tortosa. El bacalao en salsa, que nos remite tanto al Mercado como al contexto festivo de la Semana Santa. Por otro lado, el arroz con col y alubias, un plato de olla que representa tanto a Tortosa como a buena parte del territorio del Delta del Ebro. Finalmente, tambi\u00e9n trabaja un plato, el manjar blanco, que nos transporta a una cocina lejana en el tiempo y que hoy consumimos como postre.<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script><div class=\"vc-incubalia-text-title\"><h2 class=\"vc-incubalia-text-title__title\">VIDEORECETA<\/h2><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-video-full-width\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-mobile\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/1-5.jpg\"><img decoding=\"async\" class=\"vc-incubalia-video-full-width__image-desktop\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2-5.jpg\"><div id=\"63926d6b2e\" class=\"vc-incubalia-video-full-width__play-button\"><img decoding=\"async\" class=\"play-button\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/plugins\/vc-incubalia-elements\/elements\/..\/assets\/img\/video-play.png\"><\/div><div class=\"vc-incubalia-video-full-width__youtube-iframe\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/uhaohZwfRMM\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><\/div><script>(function($) {\n                $(function() {\n                    $('#63926d6b2e').on('click', function() {\n                        $(this).parent().parent().find('.vc-incubalia-video-full-width').addClass('play');\n                        \/\/$(this).parent().parent().find('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('src', $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('src') + '?autoplay=1');\n                    });\n                });\n\n                $(window).load(function() {\n                    height = $('.vc-incubalia-video-full-width').height();\n                    setYoutubeIframeDimensions();\n                });\n\n                $(window).resize(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                function setYoutubeIframeDimensions()\n                {\n                    if ($('.vc-incubalia-video-full-width').height() > 0) {\n                        height = $('.vc-incubalia-video-full-width').height();\n                    }\n                    $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('height', height);\n                    let width = height * 16 \/ 9;\n                    $('.vc-incubalia-video-full-width__youtube-iframe iframe').attr('width', width);\n                }\n            })(jQuery)<\/script><div class=\"vc-incubalia-spacer-half\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-image\"><h3 class=\"vc-incubalia-text-image__title\">Elaboraci\u00f3n<\/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\/2026\/04\/Algadir-abadejo-en-suc-1.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Se presenta una elaboraci\u00f3n inspirada en el tradicional bacalao en salsa, un plato profundamente arraigado en el territorio, en el que se respeta la esencia de la receta incorporando, al mismo tiempo, otras t\u00e9cnicas de elaboraci\u00f3n. Para su preparaci\u00f3n se utilizan ingredientes sencillos pero muy representativos: bacalao, harina de arroz, tomate, cebolla, alcachofas confitadas, laurel y un huevo cocinado a baja temperatura. Todo ello se trabaja con aceite de oliva de la propia comarca, reforzando as\u00ed el car\u00e1cter local del 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\/2026\/04\/Algadir-abadejo-en-suc-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">El proceso comienza calentando el aceite, en el que se marcar\u00e1 el bacalao previamente enharinado con harina de arroz. Esta harina aporta una textura m\u00e1s ligera y crujiente que la harina convencional, mejorando el resultado final del pescado.<\/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\/2026\/04\/Algadir-abadejo-en-suc-3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">En el mismo aceite se a\u00f1aden los ajos picados, que sirven de base arom\u00e1tica para comenzar a construir la salsa. A continuaci\u00f3n, se incorpora la cebolla y se deja sofre\u00edr lentamente hasta que adquiere una textura melosa. Seguidamente, se a\u00f1ade el tomate, que aporta acidez y equilibrio al conjunto.<\/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\/2026\/04\/Algadir-abadejo-en-suc-5.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Para enriquecer la preparaci\u00f3n, se incorpora un caldo suave elaborado con las espinas y las pieles del propio bacalao, aprovechando al m\u00e1ximo el producto y potenciando su sabor. Cuando este sofrito est\u00e1 bien concentrado, se tritura hasta obtener una salsa fina y homog\u00e9nea.<\/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\/2026\/04\/Algadir-abadejo-en-suc-6.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Una vez que la base est\u00e1 lista, se vuelve a incorporar el bacalao, que se cocina durante pocos minutos, aproximadamente cuatro, para mantener su jugosidad y evitar una cocci\u00f3n excesiva.<\/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\/2026\/04\/Algadir-abadejo-en-suc-7.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">A continuaci\u00f3n, se a\u00f1aden las alcachofas, que han sido previamente confitadas a baja temperatura, alrededor de 65 \u00b0C, en aceite de oliva. Este proceso permite conservar su textura tierna y potenciar su sabor.<\/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\/2026\/04\/Algadir-abadejo-en-suc-1.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\">Cuando finaliza la cocci\u00f3n, el conjunto se retira del fuego y se deja reposar ligeramente para que la temperatura descienda. Este paso es importante para conseguir que el aceite del bacalao emulsione con la salsa, ligando todos los elementos y aportando una textura m\u00e1s untuosa y equilibrada. El resultado es un bacalao en salsa que mantiene la esencia de la cocina tradicional, pero con una ejecuci\u00f3n m\u00e1s refinada, en la que cada ingrediente se trabaja cuidadosamente para potenciar al m\u00e1ximo su sabor y su textura.<\/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\/2026\/04\/1.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2026\/04\/2.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\/\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2020\/03\/ajuntament-500x500-400x400.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www.tortosaturisme.cat\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2018\/03\/logo-turisme-400-400x355.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><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\/2024\/11\/01-Logo-web.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]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-42219","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - 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