{"id":6611,"date":"2016-04-29T16:21:55","date_gmt":"2016-04-29T14:21:55","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=6611"},"modified":"2017-08-31T22:53:26","modified_gmt":"2017-08-31T20:53:26","slug":"morue-a-la-mode-de-braga-bacalhau-a-braga","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/morue-a-la-mode-de-braga-bacalhau-a-braga\/","title":{"rendered":"Recette de morue \u00e0 la mode de Braga (\u00abbacalhau \u00e0 Braga\u00bb). Cuisine portugaise"},"content":{"rendered":"\n<p>Aujourd\u2019hui, je vous pr\u00e9sente comment pr\u00e9parer la <strong>morue \u00e0 la mode de Braga<\/strong>, \u00ab<em>bacalhau \u00e0 Braga<\/em>\u00bb ou \u00ab<em>\u00e0 moda de Braga<\/em>\u00bb, comme on appelle ce plat au Portugal. Autrement dit, c\u2019est une nouvelle <strong>recette portugaise<\/strong> de morue que je vous propose. Comme vous l&rsquo;avez peut-\u00eatre d\u00e9j\u00e0 imagin\u00e9, morue et Portugal ensemble est synonyme d\u2019un plat d\u00e9licieux. Eh bien, je vous dis que vous avez tout \u00e0 fait raison. Ce n\u2019est pas \u00e9tonnant, les Portugais aiment bien la morue et leur fa\u00e7on de cuisiner ce poisson est excellente.<\/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 comment faire la morue \u00e0 la mode de Braga ou le \u00abbacalhau \u00e0 Braga\u00bb ?<\/h2>\n<p>Braga, le \u00ab\u00a0surnom\u00a0\u00bb de la recette, est une <strong>ville du nord du Portugal<\/strong>. Le plat est donc une <strong>sp\u00e9cialit\u00e9 r\u00e9gionale<\/strong>. Un morceau de morue bien juteux, sur un lit de rondelles de pommes de terre frites, le tout surmont\u00e9 d&rsquo;une couche d\u2019oignons et poivrons po\u00eal\u00e9s. Vous avez d\u00e9j\u00e0 l\u2019eau \u00e0 la bouche, n\u2019est-ce pas ? Parce que moi oui !<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-9718\" src=\"http:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/04\/morue-a-la-mode-de-braga-1.jpg\" alt=\"Morue \u00e0 la mode de Braga ou le \u00abbacalhau \u00e0 Braga\u00bb\" width=\"640\" height=\"427\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/04\/morue-a-la-mode-de-braga-1.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/04\/morue-a-la-mode-de-braga-1-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/04\/morue-a-la-mode-de-braga-1-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Voici la recette. C\u2019est parti !<\/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=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/04\/morue-a-la-mode-de-braga.jpg\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Morue \u00e0 la mode de Braga ou le \u00abbacalhau \u00e0 Braga\u00bb\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/04\/morue-a-la-mode-de-braga.jpg 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/04\/morue-a-la-mode-de-braga-320x213.jpg 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/04\/morue-a-la-mode-de-braga-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\/2016\/04\/morue-a-la-mode-de-braga.jpg\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/morue-a-la-mode-de-braga-bacalhau-a-braga\/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 morue \u00e0 la mode de Braga (\u00abbacalhau \u00e0 Braga\u00bb). Cuisine portugaise<\/h2>\n<span id=\"post-ratings-6611\" class=\"post-ratings\" data-nonce=\"61fe89258b\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_6611_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(6611, 1, '1 Star');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6611_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(6611, 2, '2 Stars');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6611_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(6611, 3, '3 Stars');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6611_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(6611, 4, '4 Stars');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6611_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(6611, 5, '5 Stars');\" onmouseout=\"ratings_off(4.3, 5, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,30 \/ 5. Votes: 20<\/div><\/span><span id=\"post-ratings-6611-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=PT30M>30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-08-31\"><\/time> \n<span itemprop=\"description\" content=\"Comment pr\u00e9parer la morue \u00e0 la mode de Braga (\u00abbacalhau \u00e0 Braga\u00bb). Recette facile. Un plat de la cuisine du nord du Portugal. C'est d\u00e9licieux !\" ><\/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\">4 filets de morue (environ 150 g chacun)<\/li>\n<li itemprop=\"recipeIngredient\">4 pommes de terre moyennes<\/li>\n<li itemprop=\"recipeIngredient\">1 poivron vert<\/li>\n<li itemprop=\"recipeIngredient\">1 poivron rouge<\/li>\n<li itemprop=\"recipeIngredient\">2 oignons<\/li>\n<li itemprop=\"recipeIngredient\">150 g de coulis de tomate (facultatif)<\/li>\n<li itemprop=\"recipeIngredient\">1 ou 2 feuilles de laurier<\/li>\n<li itemprop=\"recipeIngredient\">2 gousses d\u2019ail<\/li>\n<li itemprop=\"recipeIngredient\">Persil frais<\/li>\n<li itemprop=\"recipeIngredient\">Huile pour la friture<\/li>\n<li itemprop=\"recipeIngredient\">Sel et poivre noir moulu<\/li>\n<\/ul><b>Pour d\u00e9corer:<\/b><ul>\n<li itemprop=\"recipeIngredient\">Olives noires<\/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\">La veille, faire dessaler la morue en la faisant tremper (peau vers le haut) dans de l\u2019eau. La garder au r\u00e9frig\u00e9rateur 24 heures et changer l&rsquo;eau tous les 6 \u00e0 8 heures.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher les oignons et l\u2019\u00e9mincer.<\/li>\n<li itemprop=\"recipeInstructions\">Rincer sous l\u2019eau les poivrons, retirer leur p\u00e9doncule et les graines et les tailler en lani\u00e8res.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher \u00e9galement les pommes de terre, les rincer et les couper en rondelles d\u2019environ 3 \u00e0 5 mm d\u2019\u00e9paisseur.<\/li>\n<li itemprop=\"recipeInstructions\">Pr\u00e9chauffer le four \u00e0 60 \u00b0C.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9goutter la morue et la s\u00e9cher avec du papier absorbant.<\/li>\n<li itemprop=\"recipeInstructions\">Faire chauffer une abondante quantit\u00e9 d\u2019huile pour la friture dans une grande po\u00eale \u00e0 fond \u00e9pais ou dans la friteuse \u00e0 170 \u00b0C.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque l&rsquo;huile est chaude, faire frire les morceaux de morue pendant 5 \u00e0 6 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Une fois frits, les placer dans un plat \u00e0 gratin et les garder au chaud dans le four.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une po\u00eale, ajouter 4 cuill\u00e8res \u00e0 soupe de l\u2019huile de friture de la morue et faire revenir l\u2019oignon et le poivron ainsi que les feuilles de laurier et les gousses d\u2019ail \u00e9pluch\u00e9es et l\u00e9g\u00e8rement \u00e9cras\u00e9es.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque l&rsquo;oignon est tendre, ajouter le coulis de tomates \u00e0 la po\u00eale . Saler et poivrer l\u00e9g\u00e8rement et laisser r\u00e9duite la tomate.<\/li>\n<li itemprop=\"recipeInstructions\">D\u2019un autre c\u00f4t\u00e9, faire frire les pommes de terre dans l\u2019huile de friture de la morue \u00e0 170 \u00b0C.<\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0, c\u2019est pr\u00eat ! Pour servir, dans chaque assiette, placer une couche de rondelles de pomme de terre, les saler, puis placer la morue et couvrir avec de l\u2019oignon et des poivrons. Saupoudrer de persil hach\u00e9 et d\u00e9corer avec quelques olives noires. Bonne d\u00e9gustation !<\/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>Servir imm\u00e9diatement ce plat de \u00a0<strong>morue \u00e0 la mode de Braga<\/strong>. Si vous attendez trop longtemps, les pommes de terre vont \u00eatre froides et ce n\u2019est pas bon r\u00e9chauff\u00e9.<\/li>\n<li>Le <strong>four<\/strong> est utilis\u00e9 pour que la morue ne refroidisse pas pendant la pr\u00e9paration du reste de la recette.<\/li>\n<li>Vous pouvez la rouler la morue dans de la <strong>farine<\/strong> avant de la faire frire. Notez que pour l\u2019utiliser dans le reste de la recette il faudrait <strong>filtrer l\u2019huile<\/strong> pour enlever la farine qui a br\u00fbl\u00e9 lors de la friture.<\/li>\n<li>Une pr\u00e9paration plus simple est de <strong>faire frire la morue tout \u00e0 la fin<\/strong>, car elle prend tr\u00e8s peu de temps. Bien que vous ne profiterez pas de la saveur de la morue dans l\u2019huile pour pr\u00e9parer les poivrons et les rondelles de pommes de terre.<\/li>\n<li>Sur le blog vous trouverez plus de <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/tag\/morue\"><strong>recettes avec de la morue<\/strong><\/a>. Je vous conseille de go\u00fbter la <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2016\/03\/morue-a-lajoarriero-aux-poivrons-de-piquillo.html\"><strong>morue \u201cajoarriero\u00a0\u00bb<\/strong><\/a>, un plat espagnol que j\u2019aime beaucoup, ou la <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2016\/02\/morue-a-la-tomate.html\"><strong>morue \u00e0 la tomate<\/strong><\/a>, si simple \u00e0 r\u00e9aliser et super bonne. Sinon, vous pouvez rester sur une d\u00e9licieuse <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/03\/quiche-a-la-morue.html\"><strong>quiche \u00e0 la morue<\/strong><\/a>.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<\/p>\n<h3>Maintenant, vous savez comment faire le \u00ab <strong>bacalhau \u00e0 Braga <\/strong>\u00bb ou la <strong>morue \u00e0 la mode de Braga<\/strong><\/h3>\n<p>Ce plat n\u2019est pas la seule fa\u00e7on de cuisiner la morue dans sa r\u00e9gion d\u2019origine. J\u2019ai eu l\u2019occasion de passer du temps l\u00e0-bas et il me reste quelques recettes de la m\u00eame r\u00e9gion que je publierai bient\u00f4t sur le blog. Mais j\u2019ai voulu commencer par la morue \u00e0 la mode de Braga, car ce fut mon premier repas au Portugal. Des bons et gourmands souvenirs ! \ud83d\ude00<\/p>\n<p>\u00c0 bient\u00f4t pour une nouvelle recette !\n","protected":false},"excerpt":{"rendered":"<p>Comment pr\u00e9parer la morue \u00e0 la mode de Braga (\u00abbacalhau \u00e0 Braga\u00bb). Recette facile. Un plat de la cuisine du nord du Portugal. C&rsquo;est d\u00e9licieux !<\/p>\n","protected":false},"author":1,"featured_media":9716,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"morue \u00e0 la mode de Braga","_yoast_wpseo_metadesc":"Comment pr\u00e9parer la morue \u00e0 la mode de Braga (\u00abbacalhau \u00e0 Braga\u00bb). Recette facile. Un plat de la cuisine du nord du Portugal. C'est d\u00e9licieux !","footnotes":""},"categories":[1104,236,20,843],"tags":[94,1026,1105],"class_list":["post-6611","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portugal","category-cuisine-du-monde","category-recette","category-poisson-et-fruits-de-mer","tag-morue","tag-portugaise","tag-braga"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de morue \u00e0 la mode de Braga (\u00abbacalhau \u00e0 Braga\u00bb). Cuisine portugaise<\/title>\n<meta name=\"description\" content=\"Comment pr\u00e9parer la morue \u00e0 la mode de Braga (\u00abbacalhau \u00e0 Braga\u00bb). Recette facile. Un plat de la cuisine du nord du Portugal. 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