{"id":123,"date":"2010-04-01T10:33:00","date_gmt":"2010-04-01T10:33:00","guid":{"rendered":"http:\/\/estoyhechouncocinillas.dreamhosters.com\/?p=123"},"modified":"2018-02-14T09:24:25","modified_gmt":"2018-02-14T08:24:25","slug":"zarzuela","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/zarzuela\/","title":{"rendered":"Recette de la zarzuela catalane ou sarsuela de peix (cassolette de poissons et de fruits de mer)"},"content":{"rendered":"\n<p><strong>Recette zarzuela catalane.<\/strong> La <em><strong>zarzuela,<\/strong><\/em> ou <strong>sarsuela<\/strong> en catalan,\u00a0 est l&rsquo;une des meilleures recettes que l\u2019on a cuisin\u00e9 de nombreuses fois chez mes parents pour des repas de f\u00eate. N&rsquo;h\u00e9sitez pas a vous r\u00e9galer d&rsquo;un bon plat de <em>zarzuela de pescado<\/em>. C&rsquo;est tr\u00e8s facile ! Il s\u2019agit du poissons et de fruits de mer cuisin\u00e9s dans une cassole (un plat en terre) avec une sauce aux fruits secs. \u00c7a semble d\u00e9licieux, non ?<\/p>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div>\n<h2>Voulez-vous savoir la recette de la zarzuela catalane ou sarsuela de peix ?<\/h2>\n<p>Compos\u00e9e de beaucoup d&rsquo;ingr\u00e9dients diff\u00e9rents, chacun doit \u00eatre pr\u00e9alablement pr\u00e9par\u00e9 s\u00e9par\u00e9ment avant de les assembler. <strong>La vraie zarzuela catalane<\/strong> peut se personnaliser en utilisant des poissons et fruits de mer diff\u00e9rents selon nos pr\u00e9f\u00e9rences. Par exemple : parfois avec du merlu, palourdes, crevettes et calmars ; une autre fois de la seiche et des langoustines, et pour une occasion tr\u00e8s (tr\u00e8s) sp\u00e9ciale, la touche luxueuse : des gambons \u00e9carlate. La recette compl\u00e8te, c&rsquo;est par ici :<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"86\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2010\/04\/zarzuela.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"La vraie zarzuela catalane\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2010\/04\/zarzuela.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2010\/04\/zarzuela-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2010\/04\/zarzuela-300x200.jpg 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2010\/04\/zarzuela.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/zarzuela\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de la zarzuela catalane ou sarsuela de peix (cassolette de poissons et de fruits de mer)<\/h2>\n<span id=\"post-ratings-123\" class=\"post-ratings\" data-nonce=\"739f39a619\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_123_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(123, 1, '1 Star');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_123_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(123, 2, '2 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_123_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(123, 3, '3 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_123_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(123, 4, '4 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_123_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(123, 5, '5 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,24 \/ 5. Votes: 21<\/div><\/span><span id=\"post-ratings-123-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT1H30M>1 h 30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2018-02-14\"><\/time> \n<span itemprop=\"description\" content=\"Comment pr\u00e9parer la zarzuela ou sarsuela de peix. Recette facile. Une cassolette de poissons et de fruits de mer typique calatane et d\u00e9licieuse !\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">100 g de lotte<\/li>\n<li itemprop=\"recipeIngredient\">100 g de merlu<\/li>\n<li itemprop=\"recipeIngredient\">100 g de m\u00e9rou<\/li>\n<li itemprop=\"recipeIngredient\">100 g de palourdes<\/li>\n<li itemprop=\"recipeIngredient\">8 \u00e0 10 moules<\/li>\n<li itemprop=\"recipeIngredient\">125 g anneaux de calamar<\/li>\n<li itemprop=\"recipeIngredient\">4 gambons \u00e9carlate (facultatif)<\/li>\n<li itemprop=\"recipeIngredient\">4 langoustines<\/li>\n<li itemprop=\"recipeIngredient\">4 crevettes ou gambas<\/li>\n<li itemprop=\"recipeIngredient\">1 gros oignon<\/li>\n<li itemprop=\"recipeIngredient\">200 g de tomates concass\u00e9es<\/li>\n<li itemprop=\"recipeIngredient\">15 g de pignons de pin<\/li>\n<li itemprop=\"recipeIngredient\">15 g d&rsquo;amandes<\/li>\n<li itemprop=\"recipeIngredient\">15 g de noisettes<\/li>\n<li itemprop=\"recipeIngredient\">15 g de pain ou cro\u00fbtons frits<\/li>\n<li itemprop=\"recipeIngredient\">1 cuill\u00e8re \u00e0 caf\u00e9 de persil hach\u00e9<\/li>\n<li itemprop=\"recipeIngredient\">2 gousses d&rsquo;ail<\/li>\n<li itemprop=\"recipeIngredient\">\u00bd l fumet de poisson<\/li>\n<li itemprop=\"recipeIngredient\">Farine<\/li>\n<li itemprop=\"recipeIngredient\">Huile d&rsquo;olive<\/li>\n<li itemprop=\"recipeIngredient\">1 feuille de laurier<\/li>\n<li itemprop=\"recipeIngredient\">Sel et sucre<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Faire frire les poissons et les anneaux de calamar dans de l&rsquo;huile d&rsquo;olive, le tout pr\u00e9-assaisonn\u00e9 et farin\u00e9. R\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une casserole d&rsquo;eau bouillante plonger les palourdes et les cuire jusqu&rsquo;\u00e0 ce qu&rsquo;elles soient ouvertes. Une fois ouvertes \u00e9goutter l&rsquo;eau et r\u00e9server. Faire de m\u00eame avec les moules .<\/li>\n<li itemprop=\"recipeInstructions\">Griller \u00e0 la planche les langoustines avec un filet d\u2019huile d\u2019olive, les crevettes et les gambons \u00e9carlate une minute de chaque cot\u00e9. R\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Hacher finement l&rsquo;oignon et le faire dorer dans une grande po\u00eale avec 4 cuill\u00e8res d&rsquo;huile d&rsquo;olive.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter les tomates concass\u00e9es et laisser \u00e9paissir, en remuant de temps en temps.<\/li>\n<li itemprop=\"recipeInstructions\">Une fois que les tomates ont \u00e9paissi, ajouter les fruits secs broy\u00e9s, le persil, l&rsquo;ail et les cro\u00fbtons .<\/li>\n<li itemprop=\"recipeInstructions\">Faire sauter les ingr\u00e9dients deux minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Incorporer tous les poissons dans une cassole ou faitout bas en terre (si vous n\u2019en avez pas, utiliser une grande po\u00eale ou sauteuse). Premi\u00e8rement le m\u00e9rou, la lotte et le merlu, puis distribuer les anneaux, les palourdes et les moules et enfin les crevettes, les langoustines et les gambons \u00e9carlate.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter la sauce de fruits secs et puis mouiller avec le fumet de poisson .<\/li>\n<li itemprop=\"recipeInstructions\">Faire \u00e9paissir la sauce \u00e0 feu doux. Il est pr\u00e9f\u00e9rable de secouer de temps en temps la casserole au lieu d&rsquo;utiliser une palette, afin d\u2019\u00e9viter casser le poisson.<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>Pour personnaliser votre <strong>recette zarzuela catalane,<\/strong>\u00a0utiliser les poissons et fruits de mer de votre choix.<\/li>\n<li>Vous cherchez d&rsquo;autres <strong>recettes catalanes<\/strong> ? Voici une <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/03\/omelette-depinards-a-la-catalane.html\">omelete aux \u00e9pinards \u00e0 la catalane,<\/a>\u00a0 la <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/06\/coca_de_sant_joan.html\">coca de Sant Joan<\/a>, la brioche typique de la Saint Jean, et bien sur, la <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/06\/creme-catalane.html\">cr\u00e8me catalane<\/a> !<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<h3>Maintenant, vous savez comment pr\u00e9parer la zarzuela catalane ou \u00ab sarsuela de peix \u00bb.<\/h3>\n<p>Je vous invite \u00e0 l&rsquo;essayer. Vous verrez, c&rsquo;est tr\u00e8s bon !<\/p>\n<p>\u00c0 bient\u00f4t pour une nouvelle recette !<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment pr\u00e9parer la zarzuela ou sarsuela de peix. Recette facile. Une cassolette de poissons et de fruits de mer typique calatane et d\u00e9licieuse !<\/p>\n","protected":false},"author":1,"featured_media":9725,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"zarzuela","_yoast_wpseo_metadesc":"Comment pr\u00e9parer la vraie zarzuela catalane ou sarsuela de peix. Recette facile. Cassolette de poissons et de fruits de mer typique calatane et d\u00e9licieuse !","footnotes":""},"categories":[20,843],"tags":[97,144,866,925,896,986,987],"class_list":["post-123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","category-poisson-et-fruits-de-mer","tag-poisson","tag-fruits-de-mer","tag-crevettes","tag-moules","tag-calamars","tag-merluza","tag-rape"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de la zarzuela catalane ou sarsuela de peix (cassolette de poissons et de fruits de mer)<\/title>\n<meta name=\"description\" content=\"Comment pr\u00e9parer la vraie zarzuela catalane ou sarsuela de peix. Recette facile. 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