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Ingredients
- 4 lomos de bacalao al punto de sal (no congelado), aprox. 800 g
- 50 g de aceite de oliva (y un poco más para engrasar el Varoma)
- 250 g de cebolla (en cuartos)
- 2 dientes de ajo
- 80 g de vino blanco
- 300 g de caldo de pescado
- 1 cucharadita de sal
- 1 cucharada de maicena
- 2 cucharadas de agua fría
- 2 cucharadas de perejil fresco picado (hojas y parte del tallo)
- perejil fresco picado para (espolvorear)
- Nutrition
- per 1 ración
- Calories
- 1278 kJ / 306 kcal
- Protein
- 37.4 g
- Carbohydrates
- 6.5 g
- Fat
- 14.4 g
- Fibre
- 1.2 g
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