{"id":33496,"date":"2025-02-27T12:44:45","date_gmt":"2025-02-27T16:44:45","guid":{"rendered":"https:\/\/consentidosocial.com\/?p=33496"},"modified":"2025-02-27T12:44:45","modified_gmt":"2025-02-27T16:44:45","slug":"aprende-a-hacer-mofongo-de-yuca-con-bacalao-noruego","status":"publish","type":"post","link":"https:\/\/consentidosocial.com\/en\/2025\/02\/27\/aprende-a-hacer-mofongo-de-yuca-con-bacalao-noruego\/","title":{"rendered":"Aprende a hacer mofongo de yuca con bacalao noruego"},"content":{"rendered":"<p><strong>Santo Domingo, Dominican Republic.-<\/strong> A prop\u00f3sito de los d\u00edas feriados, de manera especial al pr\u00f3ximo per\u00edodo de Semana Santa, el Consejo de Productos del Mar de Noruega invit\u00f3 a los dominicanos a explorar nuevas formas de disfrutar el sabor del bacalao noruego con los ingredientes tradicionales de la gastronom\u00eda local.<\/p>\n<blockquote><p>Orjan Olsen, director para Rep\u00fablica Dominicana, sostiene que la versatilidad del bacalao en la cocina dominicana es uno de los grandes atributos que permite que el pa\u00eds sea destacado por la innovaci\u00f3n de platos hechos a base de bacalao noruego.<\/p><\/blockquote>\n<p><strong><span class=\"dropcap dropcap2\" style=\"color: #00ccff;\">\u201c&quot;AND<\/span><\/strong>l aut\u00e9ntico bacalao noruego es un pescado muy vers\u00e1til que puede cocinarse guisado, a la parrilla, al horno, hervido, etc. y permite innumerables recetas ricas, ideales para la mesa dominicana\u201d, dijo Olsen.<\/p>\n<p>Asimismo, resalt\u00f3 que este producto se posiciona como una opci\u00f3n vers\u00e1til y nutritiva que se adapta perfectamente a la gastronom\u00eda dominicana.<\/p>\n<blockquote class=\"td_quote_box td_box_center\"><p>Para demostrarlo, el Consejo de Productos del Mar de Noruega propone una receta innovadora de la autor\u00eda de la chef Jacqueline Henr\u00edquez que fusiona la tradici\u00f3n culinaria local con los beneficios de este pescado.<\/p><\/blockquote>\n<h4 style=\"text-align: center;\"><strong>Mofongo de yuca con bacalao noruego<\/strong><\/h4>\n<p><span class=\"td_btn td_btn_md td_shadow_btn\"><strong>Ingredientes:<\/strong><\/span><\/p>\n<ul>\n<li>1 libra de bacalao noruego, desalado<\/li>\n<li>1 cucharada de aceite vegetal<\/li>\n<li>2 dientes de ajo, majados<\/li>\n<li>1 cebolla roja picadita<\/li>\n<li>\u00bc taza de cilantrico<\/li>\n<li>\u00bc taza de puerro picadito<\/li>\n<li>1 aji\u0301 cubanela<\/li>\n<li>1 cucharada de vinagre<\/li>\n<li>1 cucharadita de or\u00e9gano<\/li>\n<li>Taza de tomates picaditos<\/li>\n<li>2 cucharadas de pasta de tomate<\/li>\n<\/ul>\n<p><span class=\"td_btn td_btn_md td_shadow_btn\"><strong>Para el mofongo:<\/strong><\/span><\/p>\n<ul>\n<li>3 libras de yuca cocida<\/li>\n<li>4 dientes de ajo majados<\/li>\n<li>\u00bc taza de mantequilla<\/li>\n<li>2 cucharadas de naranja agria<\/li>\n<\/ul>\n<p><span class=\"td_btn td_btn_md td_shadow_btn\"><strong>Modo de preparaci\u00f3n:<\/strong><\/span><\/p>\n<p><span class=\"dropcap dropcap2\"><strong><span style=\"color: #00ccff;\">S<\/span><\/strong><\/span>ofr\u00ede todos los ingredientes en el aceite caliente y cuando est\u00e9 bien jugoso y la salsa tenga buena consistencia, agrega bacalao noruego, mezclar bien. Cocina por cinco minutos y rectifica la sal. Debe quedar jugoso. Reservar.<\/p>\n<p><span class=\"td_btn td_btn_md td_shadow_btn\"><strong>Para el mofongo:<\/strong><\/span><\/p>\n<ul>\n<li>Picar la yuca cocida y fre\u00edr en aceite hasta que se doren, reposar sobre papel de cocina.<\/li>\n<li>Aparte combina ajo, mantequilla y naranja agria.<\/li>\n<li>Coloca la yuca frita en un pil\u00f3n o procesador de alimentos, triturar agregando de la mantequilla.<\/li>\n<li>Formar los mofongos del tama\u00f1o deseado y servir en el centro de un plato con el bacalao noruego.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Santo Domingo, Rep\u00fablica Dominicana.- A prop\u00f3sito de los d\u00edas feriados, de manera especial al pr\u00f3ximo per\u00edodo de Semana Santa, el Consejo de Productos del Mar de Noruega invit\u00f3 a los dominicanos a explorar nuevas formas de disfrutar el sabor del bacalao noruego con los ingredientes tradicionales de la gastronom\u00eda local. Orjan Olsen, director para Rep\u00fablica [&hellip;]<\/p>\n","protected":false},"author":213,"featured_media":33497,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[17],"tags":[],"class_list":["post-33496","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hovies"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Aprende a hacer mofongo de yuca con bacalao noruego - Con Sentido Social<\/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:\/\/consentidosocial.com\/en\/2025\/02\/27\/aprende-a-hacer-mofongo-de-yuca-con-bacalao-noruego\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Aprende a hacer mofongo de yuca con bacalao noruego - Con Sentido Social\" \/>\n<meta property=\"og:description\" content=\"Santo Domingo, Rep\u00fablica Dominicana.- A prop\u00f3sito de los d\u00edas feriados, de manera especial al pr\u00f3ximo per\u00edodo de Semana Santa, el Consejo de Productos del Mar de Noruega invit\u00f3 a los dominicanos a explorar nuevas formas de disfrutar el sabor del bacalao noruego con los ingredientes tradicionales de la gastronom\u00eda local. 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