Bacalao encebollado al Oporto con almendras

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Bacalao encebollado al Oporto con almendras. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Bacalao encebollado al Oporto con almendras is one of the most well liked of current trending meals in the world. It's simple, it is quick, it tastes delicious. It is appreciated by millions daily. Bacalao encebollado al Oporto con almendras is something which I've loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Bacalao encebollado al Oporto con almendras, 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 Bacalao encebollado al Oporto con almendras 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 Bacalao encebollado al Oporto con almendras is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bacalao encebollado al Oporto con almendras estimated approx 30 minutos.

To begin with this particular recipe, we have to first prepare a few components. You can have Bacalao encebollado al Oporto con almendras using 6 ingredients and 7 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Bacalao encebollado al Oporto con almendras:

1. 1 trozo lomo de bacalao desalado de ración
2. 2 cebollas
3. 100 ml Oporto
4. 50 ml fondo de pescado
5. Almendras laminadas
6. Harina (sin gluten)

Instructions to make to make Bacalao encebollado al Oporto con almendras

1. Cortamos la cebolla en juliana fina y la ponemos a pochar con una cucharada de aceite.
2. Cuando esté pochada pero aún con textura añadimos el vino y el fondo de pescado y dejamos reducir.
3. Mientras salpimentamos el bacalao y lo enharinamos ligeramente.
4. Freímos a fuego vivo un par de minutos en una sartén con bastante aceite. Reservamos.
5. Cuando la cebolla esté casi seca la salpimentamos al gusto y añadimos el trozo de bacalao. Tapamos y dejamos a fuego suave hasta que se acabe se hacer.
6. Doramos un poco las almendras laminadas y las añadimos al bacalao.
7. ¡Listo! Para emplatar podemos espolvorear con pimienta y orégano.

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