{"id":15035,"date":"2022-11-03T19:45:00","date_gmt":"2022-11-03T17:45:00","guid":{"rendered":"https:\/\/rootsandcook.com\/pescado-estilo-criollo\/"},"modified":"2023-03-20T17:50:33","modified_gmt":"2023-03-20T15:50:33","slug":"pescado-estilo-criollo","status":"publish","type":"post","link":"https:\/\/rootsandcook.com\/es\/pescado-estilo-criollo\/","title":{"rendered":"Pescado estilo criollo"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Pescado estilo criollo o pescado estilo Colombiano.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sin duda mi plato favorito de la cocina Colombiana. Un plato de pescado absolutamente delicioso.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una salsa de coco delicada y sabrosa para completar un plato de pescado de 10. Lo mejor es que tampoco vas a necesitar una lista de ingredientes larga.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/rootsandcook.com\/wp-content\/uploads\/2022\/10\/Criollo-style-hake-colombian-style-fish-1-576x1024.jpg\" alt=\"pescado estilo criollo en cazuela de barro\" class=\"wp-image-15016\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">\u00bfQu\u00e9 tipo de pescado puedo usar?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Puedes usar pargo rojo, dorada, merluza o bacalao fresco. Personalmente, mi favorito es con bacalao fresco o merluza para hacer la salsa estilo criollo.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Video receta:<\/h2>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Pescado Estilo Criollo - receta Colombiana | rootsandcook\" width=\"750\" height=\"422\" src=\"https:\/\/www.youtube.com\/embed\/PzhqDhJSKxg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<hr class=\"wp-block-coblocks-dynamic-separator\" style=\"height:50px\"\/>\n\n\n\n<p class=\"wp-block-paragraph\">It is not a difficult recipe but as might be a little bit different you will find a <a href=\"https:\/\/www.youtube.com\/watch?v=PzhqDhJSKxg&amp;t=1s\" target=\"_blank\" rel=\"noreferrer noopener\">video<\/a> at the end \ud83d\ude42 It is in Spanish with English subtitle so hope it helps. Enjoy it!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para m\u00e1s recetas de pescado, <a href=\"https:\/\/rootsandcook.com\/es\/categoria\/platos-principales\/pescados\/\" target=\"_blank\" rel=\"noreferrer noopener\">te dejo aqu\u00ed alguna.<\/a><\/p>\n\n\n<div class=\"wp-block-wpzoom-recipe-card-block-recipe-card header-content-align-left block-alignment-left is-style-newdesign\" id=\"wpzoom-recipe-card\"><div class=\"recipe-card-image\">\n\t\t\t\t<figure>\n\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"530\" src=\"https:\/\/rootsandcook.com\/wp-content\/uploads\/2022\/10\/Criollo-style-hake-colombian-style-fish-800x530.jpg\" class=\"wpzoom-recipe-card-image\" alt=\"Pescado estilo criollo\" id=\"15020\" srcset=\"https:\/\/rootsandcook.com\/wp-content\/uploads\/2022\/10\/Criollo-style-hake-colombian-style-fish-800x530.jpg 800w, https:\/\/rootsandcook.com\/wp-content\/uploads\/2022\/10\/Criollo-style-hake-colombian-style-fish-360x240.jpg 360w\" 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class=\"recipe-card-title\">Pescado estilo criollo<\/h2><span class=\"recipe-card-author\">Recipe by Enara Parra<\/span><span class=\"recipe-card-course\">Course: <mark>Pescado, Principal<\/mark><\/span><span class=\"recipe-card-cuisine\">Cuisine: <mark>Colombiana<\/mark><\/span><span class=\"recipe-card-difficulty\">Difficulty: <mark>Mediana<\/mark><\/span><\/div><div class=\"recipe-card-details\"><div class=\"details-items\"><div class=\"detail-item detail-item-0\"><span class=\"detail-item-icon oldicon oldicon-food\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Raciones<\/span><p class=\"detail-item-value\">2<\/p><span class=\"detail-item-unit\">raciones<\/span><\/div><div class=\"detail-item detail-item-1\"><span class=\"detail-item-icon oldicon oldicon-clock\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Tiempo pre<\/span><p class=\"detail-item-value\">20<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><div class=\"detail-item detail-item-2\"><span class=\"detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Tiempo cocinar<\/span><p class=\"detail-item-value\">35<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><\/div><\/div><div class=\"recipe-card-ingredients\"><h3 class=\"ingredients-title\">Ingredientes<\/h3><ul class=\"ingredients-list layout-1-column\"><li id=\"wpzoom-rcb-ingredient-item-0\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 cucharada de aceite de oliva<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-23\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/4 de cebolla, bien picada<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-49\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/4 de pimiento rojo, bien picado<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-85\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/4 de pimiento verde, bien picado<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-123\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/2 diente de ajo, bien picado<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-150\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">2 tomates, pelados y en daditos<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-179\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 hoja de laurel<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-190\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">3-4 hebras de azafr\u00e1n<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-210\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 cucharadita de pimienta blanca en polvo*<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-242\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">80 ml de vino blanco<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-259\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">160 ml caldo de pescado o agua*<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-278\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">2 cucharadas de crema de coco*<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-307\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">Cilantro fresco picado<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-333\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">300 g de merluza o bacalao fresco, en lomos<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-367\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">Sal<\/span><\/p><\/li><\/ul><\/div><div class=\"recipe-card-directions\"><h3 class=\"directions-title\">Procedimiento<\/h3><ul class=\"directions-list\"><li id=\"wpzoom-rcb-direction-step-0\" class=\"direction-step\">Pon a calentar una cazuela baja a fuego bajo.<\/li><li id=\"wpzoom-rcb-direction-step-46\" class=\"direction-step\">Arranca con e sofrito: agrega la cebolla, los pimientos y el ajo. A\u00f1ade un poco de sal, mezcla y deja que se cocine unos 10 minutos.<\/li><li id=\"wpzoom-rcb-direction-step-193\" class=\"direction-step\">Agrega el tomate en daditos y cocina otros 2-3 minutos.<\/li><li id=\"wpzoom-rcb-direction-step-250\" class=\"direction-step\">Incorpora el laurel, azafr\u00e1n, la pimienta y el vino blanco. Cocina otros 2 minutos.<\/li><li id=\"wpzoom-rcb-direction-step-345\" class=\"direction-step\">Agrega el caldo de pescado y la crema de coco, mezcla y sube el fuego para que hierva.<\/li><li id=\"wpzoom-rcb-direction-step-407\" class=\"direction-step\">Baja el fuego y cocina chup-chup 2-3 minutos antes de a\u00f1adir el pescado.<\/li><li id=\"wpzoom-rcb-direction-step-454\" class=\"direction-step\">A\u00f1ade sal a los lomos de pescado e introd\u00facelos en la salta. Cocina unos 10 minutos a fuego bajo o hasta que est\u00e9 listo.<\/li><li id=\"wpzoom-rcb-direction-step-520\" class=\"direction-step\">Agrega un poco de cilantro fresco picado y a comer \ud83d\ude42<\/li><\/ul><\/div><div class=\"recipe-card-video no-print\"><h3 class=\"video-title\">Recipe Video<\/h3><iframe loading=\"lazy\" title=\"Pescado Estilo Criollo - receta Colombiana | rootsandcook\" width=\"750\" height=\"422\" src=\"https:\/\/www.youtube.com\/embed\/PzhqDhJSKxg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/div><div class=\"recipe-card-notes\">\n\t\t\t\t\t<h3 class=\"notes-title\">Notes<\/h3>\n\t\t\t\t\t<ul class=\"recipe-card-notes-list\"><li><strong>Pimienta blanca:<\/strong> Lo m\u00e1s importante es que muelas o machaques la pimienta al momento para obtener todo el sabor. Yo he usado unas 15 bolitas de pimienta blanca, que es m\u00e1s suave, y 2-3 de negra: todo bien machacado en un mortero o molinillo. Si no tienes pimienta blanca, usa 5-6 bolitas de pimienta negra. El sabor es mucho m\u00e1s rico..<\/li><li><strong>Caldo de pescado:<\/strong> Si vas a hacer el caldo en casa lo mejor es siempre usar las raspas del mismo pescado que vas a usar en al receta. En este caso, yo he usado las espinas de la merluza para hacer el caldo.<\/li><li><strong>Crema de coco: <\/strong>Mete una lata de leche de coco en la nevera toda la noche. Usa la parte m\u00e1s s\u00f3lida que queda en la parte de arriba y descarta el l\u00edquido del fondo.<\/li><\/ul>\n\t\t\t\t<\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Pescado estilo criollo\",\"image\":[\"https:\\\/\\\/rootsandcook.com\\\/wp-content\\\/uploads\\\/2022\\\/10\\\/Criollo-style-hake-colombian-style-fish.jpg\",\"https:\\\/\\\/rootsandcook.com\\\/wp-content\\\/uploads\\\/2022\\\/10\\\/Criollo-style-hake-colombian-style-fish-500x500.jpg\",\"https:\\\/\\\/rootsandcook.com\\\/wp-content\\\/uploads\\\/2022\\\/10\\\/Criollo-style-hake-colombian-style-fish-500x375.jpg\",\"https:\\\/\\\/rootsandcook.com\\\/wp-content\\\/uploads\\\/2022\\\/10\\\/Criollo-style-hake-colombian-style-fish-480x270.jpg\"],\"description\":\"\",\"keywords\":\"cocina colombiana, coco, De temporada, estilo criollo, Merluza, pescado, receta colombiana, salsa de coco, salsa estilo criollo, video receta, coconut, coconut sauce, colombian cuisine, colombian dish, criollo style, criollo style sauce, fish, Hake, Seasonal\",\"author\":{\"@type\":\"Person\",\"name\":\"Enara Parra\"},\"datePublished\":\"2022-11-03T19:45:00+02:00\",\"prepTime\":\"PT20M\",\"cookTime\":\"PT35M\",\"totalTime\":\"PT55M\",\"recipeCategory\":[\"Pescado\",\"Principal\"],\"recipeCuisine\":[\"Colombiana\"],\"recipeYield\":[\"2\",\"2 raciones\"],\"nutrition\":{\"@type\":\"NutritionInformation\"},\"recipeIngredient\":[\"1 tablespoon olive oil\",\"1\\\/4 onion, finely chopped\",\"1\\\/4 red bell pepper, finely chopped\",\"1\\\/4 green bell pepper, finely chopped\",\"1\\\/2 garlic, finely chopped\",\"2 tomatoes, peeled and diced\",\"1 bay leaf\",\"3-4 saffron threads\",\"1 teaspoon white pepper powder*\",\"80 ml white wine\",\"160 ml fish broth*\",\"2 tablespoons coconut cream*\",\"Freshly chopped coriander\",\"300 g hake or codfish (4 fillets)\",\"Salt\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"name\":\"Heat the oil over low eat in a low casserole.\",\"text\":\"Heat the oil over low eat in a low casserole.\",\"url\":\"https:\\\/\\\/rootsandcook.com\\\/es\\\/pescado-estilo-criollo\\\/#wpzoom-rcb-direction-step-0\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Start with the sofrito: add the onion, red and green pepper and garlic. A pinch of salt and cook over low heat for about 10 minutes or until soft.\",\"text\":\"Start with the sofrito: add the onion, red and green pepper and garlic. A pinch of salt and cook over low heat for about 10 minutes or until soft.\",\"url\":\"https:\\\/\\\/rootsandcook.com\\\/es\\\/pescado-estilo-criollo\\\/#wpzoom-rcb-direction-step-46\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Add the diced tomatoes and cook for another 2-3 minutes.\",\"text\":\"Add the diced tomatoes and cook for another 2-3 minutes.\",\"url\":\"https:\\\/\\\/rootsandcook.com\\\/es\\\/pescado-estilo-criollo\\\/#wpzoom-rcb-direction-step-193\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Stir in the bay leaf, saffron, white pepper powder and white wine. Cook for another 2 minutes.\",\"text\":\"Stir in the bay leaf, saffron, white pepper powder and white wine. 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VIDEO RECETA.<br \/>\nSin duda mi plato favorito de la cocina Colombiana. 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