{"id":38386,"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":"2025-07-05T14:45:43","modified_gmt":"2025-07-05T14:45:43","slug":"recette-morue-en-sauce","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/fr\/recette-morue-en-sauce\/","title":{"rendered":"Recette Morue en sauce"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">Morue en sauce<\/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=\"1250\" data-end=\"1492\">Ce plat <strong>\u00e9tait \u00e9galement consomm\u00e9<\/strong> <strong>le vendredi de Car\u00eame<\/strong>, suivant la tradition interdisant la consommation de viande ; c\u2019est pourquoi on l\u2019appelle aussi la <strong>morue de Car\u00eame<\/strong>. Dans certains cas, la morue <strong>\u00e9tait remplac\u00e9e par des boulettes de morue<\/strong>.<\/p><br \/>\n<p data-start=\"1494\" data-end=\"1826\">Cette recette fait partie du <a href=\"\/fr\/llibre-blanc-del-turisme-gastronomic\/\"><strong>Livre Blanc du tourisme gastronomique \u00e0 Tortosa<\/strong><\/a> et a \u00e9t\u00e9 extraite du livre <strong>La Cuina senzilla, Tortosa<\/strong>, de <strong>Clara Segarra, Magdalena Gr\u00e0cia, Cinta Curto et Maribel Anguera<\/strong> (\u00c9d. El Farell, 2016). Elle a \u00e9t\u00e9 pr\u00e9par\u00e9e \u00e0 l\u2019<strong>\u00c9cole H\u00f4teli\u00e8re de l\u2019Institut Dertosa de Tortosa<\/strong> par la cuisini\u00e8re <strong>Margaret Nofre<\/strong>.<\/p><br \/>\n<p><\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-1-column\"><h2 class=\"vc-incubalia-text-1-column__title\"><span class=\"first-word\">Ingr\u00e9dients<\/span> <\/h2><div class=\"vc-incubalia-text-1-column__text\">2 morceaux de filet de morue dessal\u00e9e<\/p><br \/>\n<p>2 artichauts<\/p><br \/>\n<p>2 \u0153ufs<\/p><br \/>\n<p>2 gousses d\u2019ail<\/p><br \/>\n<p>1 oignon<\/p><br \/>\n<p>10 g de farine<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-ingredients-768x512-1.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-ingredients-1920x1280-1.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-video\"><h3 class=\"vc-incubalia-text-video__title\">pr\u00e9paration<\/h3><div class=\"vc-incubalia-text-video__container\"><div class=\"vc-incubalia-text-video__video mobile desktop\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/-e-gnOgS2lw\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><div class=\"vc-incubalia-text-video__text\">Vid\u00e9o de la <strong>recette traditionnelle tortosine de la morue en sauce (<em data-start=\"551\" data-end=\"567\">abadejo en suc<\/em>)<\/strong>. Enregistr\u00e9e \u00e0 <strong>l\u2019\u00c9cole H\u00f4teli\u00e8re de l\u2019Institut Dertosa de Tortosa<\/strong>, avec la cheffe <strong>Margaret Nofre<\/strong>.<\/div><\/div><\/div><script>(function($) {\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\">\u00e9tape par \u00e9tape<\/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>Commencer par nettoyer les artichauts. Il faut conserver le c\u0153ur avec une petite partie de la tige. Pour \u00e9plucher l\u2019artichaut, il faut casser (et non arracher) la feuille \u00e0 hauteur du c\u0153ur. Avec la pointe d\u2019un petit couteau, peler la tige jusqu\u2019\u00e0 ne laisser que la partie tendre.<\/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>Couper le c\u0153ur d\u2019artichaut en quatre morceaux \u00e9gaux et les laisser tremper dans de l\u2019eau citronn\u00e9e ou avec des feuilles de persil.<\/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>Faire cuire les \u0153ufs, les \u00e9caler, les couper en deux et les r\u00e9server.<\/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>Ensuite, hacher finement l\u2019oignon et l\u2019ail, puis les mettre dans une casserole avec de l\u2019huile d\u2019olive.<\/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>R\u00e9aliser un <em>sofrito<\/em> blanc : l\u2019oignon et l\u2019ail ne doivent pas prendre de couleur. Ajouter la farine, remuer, puis verser un verre d\u2019eau et bien m\u00e9langer pour lier la sauce.<\/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>Ajouter les artichauts, couvrir la casserole et laisser cuire \u00e0 feu doux jusqu\u2019\u00e0 ce qu\u2019ils soient tendres.<\/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>Une fois les artichauts cuits, incorporer les morceaux de morue et couvrir \u00e0 nouveau.<\/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>Laisser cuire la morue \u00e0 feu doux sans remuer, simplement en effectuant des mouvements circulaires avec la casserole. Enfin, entre cinq et dix minutes plus tard (selon l\u2019\u00e9paisseur de la morue), ajouter les \u0153ufs durs, parsemer de persil hach\u00e9, et le plat est pr\u00eat.<\/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>Dresser l\u2019assiette en laissant les morceaux de morue entiers, accompagn\u00e9s des \u0153ufs coup\u00e9s en deux, bien visibles avec leur jaune.<\/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:\/\/www.tortosa.cat\"><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\/fr\/\"><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-38386","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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