{"id":884,"date":"2009-09-25T08:43:09","date_gmt":"2009-09-25T06:43:09","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=884"},"modified":"2025-01-29T11:54:20","modified_gmt":"2025-01-29T10:54:20","slug":"bonito-a-gomes-de-sa","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/bonito-a-gomes-de-sa\/","title":{"rendered":"Bonito \u00e0 gomes de s\u00e1"},"content":{"rendered":"<figure id=\"attachment_889\" aria-describedby=\"caption-attachment-889\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/IMG_1541.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-889\" title=\"Cambiamos el bacalao de esta receta portuguesa por Bonito del Norte\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/IMG_1541-600x450.jpg\" alt=\"Cambiamos el bacalao de esta receta portuguesa por Bonito del Norte\" width=\"600\" height=\"450\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/IMG_1541-600x450.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/IMG_1541-1024x768.jpg 1024w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/IMG_1541.jpg 1280w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><figcaption id=\"caption-attachment-889\" class=\"wp-caption-text\">Cambiamos el bacalao de esta receta portuguesa por Bonito del Norte<\/figcaption><\/figure>\n<p>Parece que nuestro <a href=\"https:\/\/serrats.com\/recetas\/y-el-ganador-de-agosto-es\/\"><strong>ganador de agosto<\/strong><\/a> est\u00e1 en racha, <strong>Rodrigo<\/strong> nos env\u00eda una nueva receta desde <strong>Galicia<\/strong>. Nos dice: \u00abAl final me he inspirado en un cl\u00e1sico portuense, ya que tanto se habla ahora de una hipot\u00e9tica federaci\u00f3n ib\u00e9rica, substituyendo el bacalao por el bonito. La receta original se llama \u00ab<strong>Bacalhau \u00e0 Gomes de S\u00e1<\/strong>\u00ab. Esta vez, tambi\u00e9n hay v\u00eddeo:<\/p>\n<p>[vimeo]https:\/\/vimeo.com\/6560882[\/vimeo]<\/p>\n<p><strong>Bonito \u00e0 Gomes de S\u00e1<\/strong> from <a href=\"https:\/\/vimeo.com\/user819054\" rel=\"nofollow\">Rodrigo Varela<\/a> on <a href=\"https:\/\/vimeo.com\" rel=\"nofollow\">Vimeo<\/a>.<!--more--><\/p>\n<p><a href=\"https:\/\/www.pormisfogones.eu\/\"><strong>Rodrigo<\/strong><\/a> nos cuenta m\u00e1s antes de explicarnos los detalles de su receta: \u00bb En mi opini\u00f3n, el problema del bonito en conserva cuando se cocina es que queda demasiado seco. Creo que esto se evita parcialmente con la abundante cebolla, la patata cocida y la leche de esta receta. Pero bueno&#8230; a m\u00ed me parece que nada supera a un buen mojete de buenas naranjas, aceitunas, perejil, cebolletas, aceite abundante y bonito.\u00bb<\/p>\n<p>Veamos c\u00f3mo se prepara este <strong>Bonito \u00e0 Gomes de S\u00e1<\/strong><\/p>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li>1 taza de leche<\/li>\n<li>1 bote de <a href=\"https:\/\/www.serrats.com\/bonito-del-norte.htm\">bonito<\/a> de <a href=\"https:\/\/www.serrats.com\">Conservas Serrats<\/a><\/li>\n<li>4 patatas tirando a peque\u00f1as<\/li>\n<li>2 cebollas medianas<\/li>\n<li>1 huevo<\/li>\n<li>Un pu\u00f1ado de aceitunas negras<\/li>\n<li>Un pu\u00f1ado de perejil<\/li>\n<li>Aceite, sal y pimienta blanca<\/li>\n<\/ul>\n<figure id=\"attachment_886\" aria-describedby=\"caption-attachment-886\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/IMG_1530.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-886\" title=\"Ingredientes para esta receta donde el bacalao se sustituye por bonito\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/IMG_1530-600x450.jpg\" alt=\"Ingredientes para esta receta donde el bacalao se sustituye por bonito\" width=\"600\" height=\"450\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/IMG_1530-600x450.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/IMG_1530-1024x768.jpg 1024w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/IMG_1530.jpg 1280w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><figcaption id=\"caption-attachment-886\" class=\"wp-caption-text\">Ingredientes para esta receta donde el bacalao se sustituye por bonito<\/figcaption><\/figure>\n<h2>Preparaci\u00f3n:<\/h2>\n<ul>\n<li>Cocemos con abundante sal las patatas enteras y con piel.<\/li>\n<li>Cocemos durante 8 minutos el huevo.<\/li>\n<li>Ponemos el bonito en un cuenco amplio, hervimos la leche y cubrimos con ella el bonito. Dejamos reposar.<\/li>\n<\/ul>\n<figure id=\"attachment_887\" aria-describedby=\"caption-attachment-887\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/IMG_1534.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-887\" title=\"\u00bfleche y bonito? Claro que s\u00ed...\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/IMG_1534-600x450.jpg\" alt=\"\u00bfleche y bonito? Claro que s\u00ed...\" width=\"600\" height=\"450\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/IMG_1534-600x450.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/IMG_1534-1024x768.jpg 1024w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/IMG_1534.jpg 1280w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><figcaption id=\"caption-attachment-887\" class=\"wp-caption-text\">\u00bfleche y bonito? Claro que s\u00ed&#8230;<\/figcaption><\/figure>\n<ul>\n<li>Picamos la cebolla en gajos finos y la freimos suavemente en aceite, que no debe ser t\u00edmido y mostrarse con orgullo en la sarten.<\/li>\n<li>Cuando las puntas de la cebolla empiecen a dorarse, retiramos.<\/li>\n<li>Vamos precalentando el horno a 180\u00ba<\/li>\n<li>Picamos el perejil. Picamos las aceitunas.<\/li>\n<li>Cuando las patatas est\u00e9n cocidas (unos 20-25 minutos), dejamos que se enfr\u00eden un poco, las cortamos en rodajas y les quitamos la piel.<\/li>\n<\/ul>\n<figure id=\"attachment_888\" aria-describedby=\"caption-attachment-888\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/IMG_1535.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-888\" title=\"Las patatas y la cebolla est\u00e1n listas\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/IMG_1535-600x450.jpg\" alt=\"Las patatas est\u00e1n listas\" width=\"600\" height=\"450\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/IMG_1535-600x450.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/IMG_1535-1024x768.jpg 1024w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/IMG_1535.jpg 1280w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><figcaption id=\"caption-attachment-888\" class=\"wp-caption-text\">Las patatas y la cebolla est\u00e1n listas<\/figcaption><\/figure>\n<ul>\n<li>En una fuente para horno mezclamos \u00a0suavemente un par de cucharadas de la leche, el <a href=\"https:\/\/www.serrats.com\/detalles\/bonito_RO400_ol.asp?m=cobertura\">bonito escurrido<\/a>, las patatas, la cebolla y sal al gusto.<\/li>\n<\/ul>\n<figure id=\"attachment_891\" aria-describedby=\"caption-attachment-891\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/IMG_1538.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-891\" title=\"Ya s\u00f3lo falta un toque de horno...\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/IMG_1538-600x450.jpg\" alt=\"Ya s\u00f3lo falta un toque de horno...\" width=\"600\" height=\"450\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/IMG_1538-600x450.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/IMG_1538-1024x768.jpg 1024w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/IMG_1538.jpg 1280w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><figcaption id=\"caption-attachment-891\" class=\"wp-caption-text\">Ya s\u00f3lo falta un toque de horno&#8230;<\/figcaption><\/figure>\n<ul>\n<li>Cubrimos la mezcla con el huevo cocido picado, las aceitunas y el perejil y metemos al horno 10 minutos. \u00a1Listo!\n<p><figure id=\"attachment_890\" aria-describedby=\"caption-attachment-890\" style=\"width: 600px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/IMG_1545.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-890\" title=\"Y as\u00ed queda este plato...\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/IMG_1545-600x450.jpg\" alt=\"Y as\u00ed queda este plato...\" width=\"600\" height=\"450\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/IMG_1545-600x450.jpg 600w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/IMG_1545-1024x768.jpg 1024w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/IMG_1545.jpg 1280w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><figcaption id=\"caption-attachment-890\" class=\"wp-caption-text\">Y as\u00ed queda este plato: Bacalhau \u00e0 Gomes de S\u00e1 pero con Bonito del Norte<\/figcaption><\/figure><\/li>\n<\/ul>\n<p>Muchas gracias <strong>Rodrigo <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Parece que nuestro ganador de agosto est\u00e1 en racha, Rodrigo nos env\u00eda una nueva receta desde Galicia. Nos dice: \u00abAl final me he inspirado en un cl\u00e1sico portuense, ya que tanto se habla ahora de una hipot\u00e9tica federaci\u00f3n ib\u00e9rica, substituyendo el bacalao por el bonito. La receta original se llama \u00abBacalhau \u00e0 Gomes de S\u00e1\u00ab. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":886,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6,4],"tags":[21,33,158,311,170],"class_list":["post-884","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bonito_del_norte","category-recetas","tag-aceitunas","tag-cebolla","tag-leche","tag-patata","tag-perejil"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bonito \u00e0 gomes de s\u00e1 - La Cocina de Serrats<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.serrats.com\/recetas\/bonito-a-gomes-de-sa\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bonito \u00e0 gomes de s\u00e1 - La Cocina de Serrats\" \/>\n<meta property=\"og:description\" content=\"Parece que nuestro ganador de agosto est\u00e1 en racha, Rodrigo nos env\u00eda una nueva receta desde Galicia. Nos dice: \u00abAl final me he inspirado en un cl\u00e1sico portuense, ya que tanto se habla ahora de una hipot\u00e9tica federaci\u00f3n ib\u00e9rica, substituyendo el bacalao por el bonito. La receta original se llama \u00abBacalhau \u00e0 Gomes de S\u00e1\u00ab. 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Nos dice: \u00abAl final me he inspirado en un cl\u00e1sico portuense, ya que tanto se habla ahora de una hipot\u00e9tica federaci\u00f3n ib\u00e9rica, substituyendo el bacalao por el bonito. La receta original se llama \u00abBacalhau \u00e0 Gomes de S\u00e1\u00ab. 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