Crema de calabaza de bacalao ahumado

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Crema de calabaza de bacalao ahumado. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Crema de calabaza de bacalao ahumado, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crema de calabaza de bacalao ahumado delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crema de calabaza de bacalao ahumado is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Crema de calabaza de bacalao ahumado using 7 ingredients and 11 steps. Here is how you can achieve it.

Una receta espectacular, al estar intregado en la preparación el bacalao, le da un punto ahumado, buenísimo... https://youtu.be/SyyPL-t5cuQ

Ingredients and spices that need to be Get to make Crema de calabaza de bacalao ahumado:

1. 800 g calabaza
2. 1 puerro grande
3. 125 g bacalao ahumado
4. 50 g arroz
5. ramitas perejil
6. aceite virgen extra
7. sal

Instructions to make to make Crema de calabaza de bacalao ahumado

1. Pelamos la calabaza de piel, semilla y filamentos, la partimos a trocitos.
2. Quitamos la parte más fea de los puerro, los limpiamos y troceamos en rodajas.
3. En una olla ponemos el aceite de nuestro bacalao o 2 cucharadas de aceite de oliva, y ahí, rehogamos nuestras verduras... a fuego medio y dando vueltas para que no se queme, lo podemos tener unos minutos.
4. Es el momento de poner el agua y la sal, la cantidad de agua es aproximadamente hasta que cubra las verduras, pero no poner excesiva, es mejor añadir durante la cocción a que quede aguada.
5. Coceremos hasta que esté el arroz.
6. Ahora vamos a añadir a nuestra olla, parte del bacalao y el arroz, seguimos rehogando un par de minutos más.No os olvidéis que necesitamos un poquito de bacalao para adornar el plato.
7. Mientras cuece la verdura con nuestro arroz, vamos a preparar el aceite de perejil, para ello cogemos una ramitas de perejil, las ponemos en un bol y vamos triturando con la batidora, recordar añadir la sal, echando el aceite en forma de hilo, reservamos.
8. Con el bacalao que hemos reservados, vamos a partirlo en trocitos pequeños y reservamos.
9. Este plato es fantástico, ligero, sin natas ni leches y muy suave.
10. Probaremos y rectificaremos si hace falta, lo trituramos todo, hasta conseguir una crema suave y homogénea.
11. Ya tenemos nuestras preparaciones, ahora solo queda montar nuestro plato.... Ponemos la crema en un cuenco o plato y encima en forma de montañita el bacalao, después añadimos unas gotas de aceite de perejil y a la mesa.

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