{"id":32,"date":"2026-04-17T20:07:46","date_gmt":"2026-04-17T18:07:46","guid":{"rendered":"https:\/\/practicasvm.net\/ferrao\/?p=32"},"modified":"2026-04-17T20:07:46","modified_gmt":"2026-04-17T18:07:46","slug":"romescada-de-pescado","status":"publish","type":"post","link":"https:\/\/practicasvm.net\/ferrao\/2026\/04\/17\/romescada-de-pescado\/","title":{"rendered":"Romescada de Pescado"},"content":{"rendered":"<p><strong><span style=\"font-size: 24pt\">Romescada de pescado (receta f\u00e1cil y con sabor brutal a mar)<\/span><\/strong><\/p>\n<p>La romescada es un guiso tradicional de pescado con una salsa intensa y llena de sabor, t\u00edpica de la costa catalana. Es como un punto intermedio entre un suquet y una salsa romesco: potente, casero y de los que te hacen mojar pan sin parar.<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"sFlh5c FyHeAf iPVvYb\" src=\"https:\/\/paulasapron.com\/wp-content\/uploads\/2024\/08\/Romescada-de-Pescado-A-Mi-Manera-500x500.jpg\" alt=\"Cazuela de Pescado Arromescada (o Romescada de Pescado A Mi Manera) |  Paula's Apron\" width=\"320\" height=\"320\" \/><\/p>\n<ul>\n<li data-section-id=\"r1um4z\" data-start=\"318\" data-end=\"340\">Tiempo<strong data-start=\"320\" data-end=\"331\">:<\/strong> 45 min<\/li>\n<li data-section-id=\"16yhg3s\" data-start=\"341\" data-end=\"362\">Raciones<strong data-start=\"343\" data-end=\"356\">:<\/strong> 3\u20134<\/li>\n<li data-section-id=\"reabzz\" data-start=\"363\" data-end=\"386\">Dificultad<strong data-start=\"365\" data-end=\"380\">:<\/strong> Media<\/li>\n<\/ul>\n<p><strong>INGREDIENTES<\/strong><\/p>\n<ul data-start=\"413\" data-end=\"655\">\n<li data-section-id=\"10xhq8a\" data-start=\"413\" data-end=\"463\">500 g de pescado (merluza, rape o el que tengas)<\/li>\n<li data-section-id=\"1bcihdr\" data-start=\"464\" data-end=\"495\">200 g de gambas o langostinos<\/li>\n<li data-section-id=\"1alys8j\" data-start=\"496\" data-end=\"513\">1 patata grande<\/li>\n<li data-section-id=\"itn8zf\" data-start=\"514\" data-end=\"532\">2 dientes de ajo<\/li>\n<li data-section-id=\"1e6ntix\" data-start=\"533\" data-end=\"552\">1 rebanada de pan<\/li>\n<li data-section-id=\"60uonn\" data-start=\"553\" data-end=\"584\">1 \u00f1ora (o pimiento choricero)<\/li>\n<li data-section-id=\"a4d93z\" data-start=\"585\" data-end=\"602\">1 tomate maduro<\/li>\n<li data-section-id=\"1lveuqg\" data-start=\"603\" data-end=\"631\">1 vaso de caldo de pescado<\/li>\n<li data-section-id=\"x6zmkr\" data-start=\"632\" data-end=\"649\">Aceite de oliva<\/li>\n<li data-section-id=\"1o4rva\" data-start=\"650\" data-end=\"655\">Sal<\/li>\n<\/ul>\n<p><strong>PREPARACI\u00d3N<\/strong><\/p>\n<ol data-start=\"685\" data-end=\"1258\">\n<li data-section-id=\"tfxz42\" data-start=\"685\" data-end=\"804\"><strong data-start=\"688\" data-end=\"707\">Prepara la base<\/strong>\n<ul data-start=\"711\" data-end=\"804\">\n<li data-section-id=\"dpwhfc\" data-start=\"711\" data-end=\"749\">Fr\u00ede el pan y los ajos \u2192 res\u00e9rvalos.<\/li>\n<li data-section-id=\"1jtzifx\" data-start=\"753\" data-end=\"804\">Hidrata la \u00f1ora en agua caliente y saca la pulpa.<\/li>\n<\/ul>\n<\/li>\n<li data-section-id=\"pn3p8h\" data-start=\"806\" data-end=\"925\"><strong data-start=\"809\" data-end=\"834\">Haz la picada (clave)<\/strong>\n<ul data-start=\"838\" data-end=\"925\">\n<li data-section-id=\"t16l37\" data-start=\"838\" data-end=\"884\">Tritura: pan + ajo + pulpa de \u00f1ora + tomate.<\/li>\n<li data-section-id=\"dc4uuf\" data-start=\"888\" data-end=\"925\">Esto es lo que le da TODO el sabor.<\/li>\n<\/ul>\n<\/li>\n<li data-section-id=\"b1ihuc\" data-start=\"927\" data-end=\"1011\"><strong data-start=\"930\" data-end=\"950\">Marca el pescado<\/strong>\n<ul data-start=\"954\" data-end=\"1011\">\n<li data-section-id=\"7dka6x\" data-start=\"954\" data-end=\"1011\">Sella el pescado y las gambas vuelta y vuelta \u2192 retira.<\/li>\n<\/ul>\n<\/li>\n<li data-section-id=\"jgvvac\" data-start=\"1013\" data-end=\"1162\"><strong data-start=\"1016\" data-end=\"1028\">El guiso<\/strong>\n<ul data-start=\"1032\" data-end=\"1162\">\n<li data-section-id=\"1fio9y2\" data-start=\"1032\" data-end=\"1162\">En la misma olla:\n<ul data-start=\"1057\" data-end=\"1162\">\n<li data-section-id=\"1asp41x\" data-start=\"1057\" data-end=\"1075\">A\u00f1ade la picada.<\/li>\n<li data-section-id=\"amq74v\" data-start=\"1081\" data-end=\"1102\">Incorpora el caldo.<\/li>\n<li data-section-id=\"19had6v\" data-start=\"1108\" data-end=\"1135\">Mete la patata en trozos.<\/li>\n<li data-section-id=\"1vhde4m\" data-start=\"1141\" data-end=\"1162\">Cocina unos 15 min.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<li data-section-id=\"d2fv3w\" data-start=\"1164\" data-end=\"1258\"><strong data-start=\"1167\" data-end=\"1176\">Final<\/strong>\n<ul data-start=\"1180\" data-end=\"1258\">\n<li data-section-id=\"87ks69\" data-start=\"1180\" data-end=\"1209\">A\u00f1ade el pescado y marisco.<\/li>\n<li data-section-id=\"9m9i8f\" data-start=\"1213\" data-end=\"1258\">Cocina 5-7 min m\u00e1s (no lo pases o se seca).<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<p><strong>TIPS<\/strong><\/p>\n<ul data-start=\"1891\" data-end=\"2124\">\n<li data-section-id=\"1sga731\" data-start=\"1946\" data-end=\"1998\">No sobrecocines el pescado \u2192 se seca rapid\u00edsimo.<\/li>\n<li data-section-id=\"1ojd5b3\" data-start=\"1999\" data-end=\"2054\">Usa buen caldo \u2192 cambia completamente el resultado.<\/li>\n<li data-section-id=\"6zu4n0\" data-start=\"2055\" data-end=\"2124\">Si quieres m\u00e1s sabor \u2192 deja reposar 10 minutitos antes de servir.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Romescada de pescado (receta f\u00e1cil y con sabor brutal a mar) La romescada es un guiso tradicional de pescado con una salsa intensa y llena de sabor, t\u00edpica de la costa catalana. Es como un punto intermedio entre un suquet y una salsa romesco: potente, casero y de los que te hacen mojar pan sin [&hellip;]<\/p>\n","protected":false},"author":160,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-32","post","type-post","status-publish","format-standard","hentry","category-pescado"],"_links":{"self":[{"href":"https:\/\/practicasvm.net\/ferrao\/wp-json\/wp\/v2\/posts\/32","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/practicasvm.net\/ferrao\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/practicasvm.net\/ferrao\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/practicasvm.net\/ferrao\/wp-json\/wp\/v2\/users\/160"}],"replies":[{"embeddable":true,"href":"https:\/\/practicasvm.net\/ferrao\/wp-json\/wp\/v2\/comments?post=32"}],"version-history":[{"count":4,"href":"https:\/\/practicasvm.net\/ferrao\/wp-json\/wp\/v2\/posts\/32\/revisions"}],"predecessor-version":[{"id":36,"href":"https:\/\/practicasvm.net\/ferrao\/wp-json\/wp\/v2\/posts\/32\/revisions\/36"}],"wp:attachment":[{"href":"https:\/\/practicasvm.net\/ferrao\/wp-json\/wp\/v2\/media?parent=32"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/practicasvm.net\/ferrao\/wp-json\/wp\/v2\/categories?post=32"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/practicasvm.net\/ferrao\/wp-json\/wp\/v2\/tags?post=32"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}