{"id":2359,"date":"2022-09-13T10:45:12","date_gmt":"2022-09-13T10:45:12","guid":{"rendered":"https:\/\/www.escuelamasterchef.com\/?post_type=videos&#038;p=2359"},"modified":"2022-09-15T14:17:06","modified_gmt":"2022-09-15T14:17:06","slug":"sopa-bullabesa","status":"publish","type":"videos","link":"https:\/\/www.escuelamasterchef.com\/en\/videos\/sopa-bullabesa\/","title":{"rendered":"Sopa bullabesa"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-2359","videos","type-videos","status-publish","hentry"],"acf":{"titulo":"Sopa bullabesa","url":"https:\/\/vimeo.com\/740064205","descripcion":"En esta lecci\u00f3n encontrar\u00e1s una de las sopas calientes m\u00e1s importantes de la gastronom\u00eda francesa, la bullabesa. Una sopa creada por los pescadores de Marsella que antiguamente la hac\u00edan con el pescado que quedaba en el fondo de la cesta, es decir, el que no se vend\u00eda.\r\nComo ver\u00e1s ahora, la bullabesa mezcla hoy en d\u00eda pescados m\u00e1s cotizados con algunos mariscos, vegetales y un caldo de pescado que se riega con alg\u00fan alcohol o se aromatiza con hinojo. Y se acompa\u00f1a de una salsa, muy similar al alioli, que se llama \u201crouille\u201d.\r\nCon esta sopa francesa veremos un ejemplo de sopa en la l\u00ednea de las calderetas de pescado del norte de Espa\u00f1a o de los \u201csuquets de peix\u201d.\r\n","preparacion":"Hacemos el sofrito con aceite, ajo, cebolla y tomate, y lo reservamos.\r\nEn una olla rehogamos el bulbo de hinojo y le a\u00f1adimos el sofrito que hab\u00edamos hecho previamente. Removemos y a\u00f1adimos un poco de brandy hasta que reduzca.\r\nA\u00f1adimos el fumet de pescado, tapamos y dejamos que hierva a fuego medio.\r\nCortamos las patatas previamente peladas. Reservamos una parte y el resto de patatas las introducimos en la olla hasta que se cuezan.\r\nA\u00f1adimos los pescados, previamente cortados y limpiados,  por orden de cocci\u00f3n: congrio, cabracho, rape, y dorada.\r\nLuego adicionamos las almejas y los mejillones.\r\nEncima de todo el guiso colocamos las cigalas y dejamos que se acabe de cocer la bullabesa durante un minuto o dos.\r\nEmplatamos  esta sopa al gusto: seg\u00fan prefiramos ordenar sus ingredientes. Y la acompa\u00f1amos con la salsa \u201cRouille\u201d en pan tostado.\r\n\r\n","ingredientes":"Para 4 personas:\r\n\r\nPara el sofrito:\r\n4 Ajos\r\n500 gr. de cebolla\r\n500 gr. de tomate\r\n100 gr. hinojo en bulbo\r\n250 gr. de patatas\r\n200 gr. de rape (limpio)\r\n120 gr de congrio (limpio)\r\n120 gr. de cabracho (limpio)\r\n120 gr. de dorada (limpia)\r\n4 Cigalas\r\n8 Mejillones\r\n8 Almejas\r\n1\u20195 l. de fumet oscuro de pescado\r\n250 ml. de Brandy\r\n\r\nPara la salsa \u201cRouille\u201d:\r\nAlioli\r\nPulpa de pimientos choriceros\r\nPan tostado\r\n","utensilios":"Olla\r\nCuchillo\r\nBoles\r\nEspumadera\r\nCuchar\u00f3n\r\n","nombre_del_instructor":"Sergio Fern\u00e1ndez","imagen_instructor":false,"producto":{"ID":2195,"post_author":"3","post_date":"2022-09-13 01:26:42","post_date_gmt":"2022-09-13 01:26:42","post_content":"contenido","post_title":"SOPAS, CREMAS Y POTAJES","post_excerpt":"Aprende desde las sopas fr\u00edas m\u00e1s refrescantes, hasta los m\u00e1s sustanciosos potajes para el fr\u00edo m\u00e1s riguroso del invierno.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"sopas-cremas-y-potajes","to_ping":"","pinged":"","post_modified":"2022-09-16 17:47:56","post_modified_gmt":"2022-09-16 17:47:56","post_content_filtered":"","post_parent":0,"guid":"https:\/\/www.escuelamasterchef.com\/?post_type=product&#038;p=2195","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - 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