{"id":7380,"date":"2016-11-13T13:20:57","date_gmt":"2016-11-13T13:20:57","guid":{"rendered":"http:\/\/ca.soloibiza.com\/?p=7380"},"modified":"2016-11-14T10:54:10","modified_gmt":"2016-11-14T10:54:10","slug":"guisat-peix-receptes-deivissa","status":"publish","type":"post","link":"https:\/\/soloibiza.com\/ca\/guisat-peix-receptes-deivissa\/","title":{"rendered":"El guisat de peix. Receptes d’Eivissa"},"content":{"rendered":"\n

\"Guisat<\/p>\n

El guisat de peix.<\/em><\/p>\n

Un plat t\u00edpic. El Guisat de Peix.<\/h2>\n

Dins de la gastronomia eivissenca hi trobem plats que reflecteixen el car\u00e0cter mariner i pescador de l’illa. El Guisat de Peix no deixa de ser un plat de peix elaborats amb productes de la terra tan t\u00edpics com les ametlles. Tanmateix, Turisme a l’illa ha deixat en un segon nivell pesca i avui en dia aconseguir peix fresc, principal ingredient del Guisat de Peix a Eivissa pot ser bastant cost\u00f3s. Si est\u00e0 de visita per l’illa que recomanem visitar algun restaurant a prop algun port mar\u00edtim. \u00c9s especial \u00e9s for\u00e7a b\u00e9 el Guisat de Peix, que es pot agafar al Port de Sant Miquel<\/a>.<\/p>\n

Els ingredients de Guisat de Peix<\/h3>\n

Ingredients per a 4 persones:<\/p>\n

    \n
  • 2 kg. Peix de roca (rotjas, aranyes, rascasas,… simple)<\/li>\n
  • 1\/2 kg. de patates (pelades i tallades a quarts-llarg)<\/li>\n
  • 1 ceba gran (un altre mitja ceba, 1 pebrot i llorer per brou)<\/li>\n
  • 3 mitjans tom\u00e0quets madurs (ratllat)<\/li>\n
  • 4 alls<\/li>\n
  • julivert<\/li>\n
  • unes quantes ametlles<\/li>\n
  • 1 dotzena de safr\u00e0 (si no, t\u00e9 llavors normal safr\u00e0)<\/li>\n
  • 1 tassa d’oli<\/li>\n<\/ul>\n

    Elaboraci\u00f3 del Guisat de Peix<\/h3>\n

    Per fer el Guisat, es fa una bona olla amb peix de roca, sal, ceba, pebre verd, oli, llorer (bo per fer un brou ric)<\/p>\n

    Part \u00e9s saltejats amb ceba, all i quan mig cuit afegir el tom\u00e0quet.<\/p>\n

    Mentre es fa el sofregit, fer una picada amb el safr\u00e0, all, julivert i les ametlles torrades (si s\u00f3n deliciosos-les compres crua i les papes fregides amb una mica d’oli en una paella)<\/p>\n

    Quan la salsa est\u00e0 afegits patates i voluntat fregir una mica tots. Afegir el brou i deixar coure durant 15-20 minuts fins que es fan mitja, sense eixir-te per descartar. Llavors vost\u00e8 afegir\u00e0 el peix. Intentar saber com est\u00e0 de sal.<\/p>\n

    S\u00f3n fulles bullir altres 10 minuts, una mica abans d’acabat \u00e9s que feia la picada.<\/p>\n

    El peix i les patates s\u00f3n servits sense brou i acompanyat d’un bon allioli que \u00e9s luxe afegir-lo a les patates.<\/p>\n

    I si voleu donar la especial punt \u00e9s fer-li un allioli clarament es barreja amb brou una mica i ell s’inclina sobre quan tot ja aix\u00f2 a la safata.<\/p>\n

    I bon profit! A gaudir de la seva el Guisat de Peix<\/p>\n","protected":false},"excerpt":{"rendered":"

    El guisat de peix. Un plat t\u00edpic. El Guisat de Peix. Dins de la gastronomia eivissenca hi trobem plats que reflecteixen el car\u00e0cter mariner i pescador de l’illa. El Guisat de Peix no deixa de ser un plat de peix elaborats amb productes de la terra tan t\u00edpics com les ametlles. Tanmateix, Turisme a l’illa […]<\/p>\n","protected":false},"author":1,"featured_media":8857,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[438],"tags":[],"class_list":["post-7380","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-ca"],"acf":[],"_links":{"self":[{"href":"https:\/\/soloibiza.com\/ca\/wp-json\/wp\/v2\/posts\/7380","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/soloibiza.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/soloibiza.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/soloibiza.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/soloibiza.com\/ca\/wp-json\/wp\/v2\/comments?post=7380"}],"version-history":[{"count":0,"href":"https:\/\/soloibiza.com\/ca\/wp-json\/wp\/v2\/posts\/7380\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/soloibiza.com\/ca\/wp-json\/wp\/v2\/media\/8857"}],"wp:attachment":[{"href":"https:\/\/soloibiza.com\/ca\/wp-json\/wp\/v2\/media?parent=7380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/soloibiza.com\/ca\/wp-json\/wp\/v2\/categories?post=7380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/soloibiza.com\/ca\/wp-json\/wp\/v2\/tags?post=7380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}