{"id":7811,"date":"2020-04-24T10:51:55","date_gmt":"2020-04-24T08:51:55","guid":{"rendered":"https:\/\/polariseskola.eus\/?p=7811"},"modified":"2020-06-16T10:52:40","modified_gmt":"2020-06-16T08:52:40","slug":"arrain-salda-arrain-fumet-gorria","status":"publish","type":"post","link":"https:\/\/polariseskola.eus\/eu\/arrain-salda-arrain-fumet-gorria\/","title":{"rendered":"Arrain-salda \u2013 Arrain-fumet &#8220;gorria&#8221;"},"content":{"rendered":"<p>Gure &#8220;nire neure&#8221; itsas gastronomia seriearekin jarraitzen dugu. Gaur arrain-salda bat aurkeztu nahi dizuegu, sarrerako konsome gisa balio diezagukeena, baina batez ere beste plater batzuen oinarria dena. Arrain-salda horri arrain-fumet &#8220;gorria&#8221; deitzen diogu. &#8220;Gorria&#8221;, tomateak eta piperrautsak ematen duten kolore bereizgarriaren ondorioz. Joan den astean ikusi genuen fideu\u00e1 baten, laster ikusiko dugun arrain eta itsaski &#8220;suquet&#8221; baten edo arrain zopa baten oinarri izango da salda hau. Gure errezeta guztietan bezala, Kantauri itsasoaren ukitua ematen saiatzen gara eta zuen bertsioak ematea espero dugu.<br \/>\nSalda honetan osagai nagusia zapoa izango da. Horretarako, oso handia ez den zapo oso bat erosten dugu, eta alde batetik buru garbia eta arantza eta beste alde batetik, trontzoak, bereizita ematea eskatuko dugu. Horrela, trontzoak beste plater batzuetarako erabili ahal izango ditugu, hala nola suquet bat edo, besterik gabe, albardatu eta frijituta jan.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-7425 aligncenter\" src=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/1a-rape-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/1a-rape-300x225.jpg 300w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/1a-rape-1024x768.jpg 1024w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/1a-rape-768x576.jpg 768w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/1a-rape-1536x1152.jpg 1536w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/1a-rape-2048x1536.jpg 2048w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/1a-rape-850x638.jpg 850w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/1a-rape-600x450.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><br \/>\nOsagaiak:<br \/>\n3 baratxuri-ale<br \/>\nZapo txikiaren buru garbia eta arantza (2 kg gutxi gorabehera, zapoa osorik)<br \/>\nItsas aingiraren 6 xerra<br \/>\n10 ganboi<br \/>\nTipula 1<br \/>\n2 azenario<br \/>\n2 porru<br \/>\n4 tomate heldu<br \/>\n6 piperbeltz ale<br \/>\nTxakolin-ontzitxo bat<br \/>\nLa Verako piperrauts gozoa<br \/>\nOliba-olioaPrestaketa:<br \/>\nLehenik eta behin, zuritu, xehatu eta urreztatu egiten ditugu baratxuri-aleak oliba olio pixka batekin.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-7435 aligncenter\" src=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/2-ajos-picados-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/2-ajos-picados-300x225.jpg 300w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/2-ajos-picados-1024x768.jpg 1024w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/2-ajos-picados-768x576.jpg 768w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/2-ajos-picados-1536x1152.jpg 1536w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/2-ajos-picados-2048x1536.jpg 2048w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/2-ajos-picados-850x638.jpg 850w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/2-ajos-picados-600x450.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Baratxuria frijitzen den bitartean, tipula txikituko dugu eta baratxuria urreztatu bezain laster, tipula txikitua gehituko dugu eta su baxuan utziko dugu 10-15 minutuz karamelizatzen joan dadin. Tipula karamelizatzen den bitartean, tomateak birrinduko ditugu.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-7437 aligncenter\" src=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/4-caramelizar-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/4-caramelizar-300x225.jpg 300w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/4-caramelizar-1024x768.jpg 1024w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/4-caramelizar-768x576.jpg 768w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/4-caramelizar-1536x1152.jpg 1536w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/4-caramelizar-2048x1536.jpg 2048w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/4-caramelizar-850x638.jpg 850w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/4-caramelizar-600x450.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Behin 10-15 minutu igarota, tomate birrindua, piperrauts aleak eta piperrauts koilaradatxo bat gehitu eta frijitzen utzi.<br \/>\nTomatea hozten ari den bitartean, ganboien buruak bereizi, lapikoari gehitu eta apur bat zanpatzen ditugu. Ganboiak gorde egiten ditugu fideu\u00e1 bati edo suquet bati egiteko edo, besterik gabe, plantxan jateko erabili ahal izango ditugu.<br \/>\nBarazkiak garbitu eta mozten ditugu. Barazkiak prest ditugunean, gehitu egiten ditugu.<br \/>\nZapoaren burua eta arantza eta itsas aingiraren xerrak gehitzen ditugu. Gatz apur bat egin, baina gatza azkenean zuzenduko dugu.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-7429 aligncenter\" src=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/7-resto-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/7-resto-300x225.jpg 300w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/7-resto-1024x768.jpg 1024w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/7-resto-768x576.jpg 768w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/7-resto-1536x1152.jpg 1536w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/7-resto-2048x1536.jpg 2048w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/7-resto-850x638.jpg 850w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/7-resto-600x450.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Urez estaltzen dugu 2 litro eta erdirekin.<br \/>\nSu bizian jartzen dugu eta aparra kentzen goaz. Irakiten hasten denean, txakolin basotxo bat gehitzen diogu, eta su ertainean 25 bat minutuz irakiten uzten dugu.<\/p>\n<p>&nbsp;<\/p>\n<p>15 minutuz atseden hartzen utzi, iragazi eta ontziratu. Berehala erabiliko ez duguna izoztu dezakegu hurrengo plateretarako.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-7431 aligncenter\" src=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/9-botes-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/9-botes-300x225.jpg 300w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/9-botes-1024x768.jpg 1024w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/9-botes-768x576.jpg 768w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/9-botes-1536x1152.jpg 1536w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/9-botes-2048x1536.jpg 2048w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/9-botes-850x638.jpg 850w, https:\/\/polariseskola.eus\/wp-content\/uploads\/2020\/04\/9-botes-600x450.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><br \/>\nPrestaketaren bideoaren esteka uzten dizuegu.<br \/>\nEspero dugu probatzera animatuko zaretela&#8230; On egin!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gure &#8220;nire neure&#8221; itsas gastronomia seriearekin jarraitzen dugu. Gaur arrain-salda bat aurkeztu nahi dizuegu, sarrerako konsome gisa balio diezagukeena, baina batez ere beste plater batzuen oinarria dena. Arrain-salda horri arrain-fumet &#8220;gorria&#8221; deitzen diogu. &#8220;Gorria&#8221;, tomateak eta piperrautsak ematen duten kolore bereizgarriaren ondorioz. Joan den astean ikusi genuen fideu\u00e1 baten, laster ikusiko dugun arrain eta itsaski &#8220;suquet&#8221; baten edo arrain zopa baten oinarri izango da salda hau. Gure errezeta guztietan bezala, Kantauri itsasoaren ukitua ematen saiatzen gara eta zuen bertsioak ematea espero dugu. Salda honetan osagai nagusia zapoa izango da. Horretarako, oso handia ez den zapo oso bat erosten dugu, eta [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":7433,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[76],"tags":[],"class_list":["post-7811","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-escuela-eu"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Arrain-salda \u2013 Arrain-fumet &quot;gorria&quot; - Polaris Eskola<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/polariseskola.eus\/eu\/arrain-salda-arrain-fumet-gorria\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Arrain-salda \u2013 Arrain-fumet &quot;gorria&quot; - Polaris Eskola\" \/>\n<meta property=\"og:description\" content=\"Gure &#8220;nire neure&#8221; itsas gastronomia seriearekin jarraitzen dugu. Gaur arrain-salda bat aurkeztu nahi dizuegu, sarrerako konsome gisa balio diezagukeena, baina batez ere beste plater batzuen oinarria dena. Arrain-salda horri arrain-fumet &#8220;gorria&#8221; deitzen diogu. &#8220;Gorria&#8221;, tomateak eta piperrautsak ematen duten kolore bereizgarriaren ondorioz. Joan den astean ikusi genuen fideu\u00e1 baten, laster ikusiko dugun arrain eta itsaski &#8220;suquet&#8221; baten edo arrain zopa baten oinarri izango da salda hau. Gure errezeta guztietan bezala, Kantauri itsasoaren ukitua ematen saiatzen gara eta zuen bertsioak ematea espero dugu. Salda honetan osagai nagusia zapoa izango da. 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Gaur arrain-salda bat aurkeztu nahi dizuegu, sarrerako konsome gisa balio diezagukeena, baina batez ere beste plater batzuen oinarria dena. Arrain-salda horri arrain-fumet &#8220;gorria&#8221; deitzen diogu. &#8220;Gorria&#8221;, tomateak eta piperrautsak ematen duten kolore bereizgarriaren ondorioz. Joan den astean ikusi genuen fideu\u00e1 baten, laster ikusiko dugun arrain eta itsaski &#8220;suquet&#8221; baten edo arrain zopa baten oinarri izango da salda hau. Gure errezeta guztietan bezala, Kantauri itsasoaren ukitua ematen saiatzen gara eta zuen bertsioak ematea espero dugu. Salda honetan osagai nagusia zapoa izango da. 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