{"id":498,"date":"2009-09-02T15:12:11","date_gmt":"2009-09-02T13:12:11","guid":{"rendered":"http:\/\/www.epicuria.fr\/?p=498"},"modified":"2009-09-02T15:12:11","modified_gmt":"2009-09-02T13:12:11","slug":"ragout-de-maquereaux-fumes","status":"publish","type":"post","link":"http:\/\/www.epicuria.fr\/index.php\/2009\/09\/02\/498-ragout-de-maquereaux-fumes\/","title":{"rendered":"Rago\u00fbt de maquereaux fum\u00e9s"},"content":{"rendered":"

Le maquereau est d\u00e9licieux frais mais vous pouvez \u00e9galement pr\u00e9parer des plats avec maquereau fum\u00e9.<\/p>\n

Ingr\u00e9dients (pour 4 personnes)<\/strong><\/p>\n

4 gros filets de maquereau fum\u00e9
\n4 cuill\u00e8re \u00e0 soupe de p\u00e2te de tomate
\n2 carottes
\n1 grosse tomate
\n2 grosses pommes de terre rouges
\n3 oignons moyens
\n3 gousses d’ail
\n2 feuilles de laurier
\n1\/2 tasse d’huile
\nsel et poivre<\/p>\n

\"ragout-de-maquereaux-fumee\"<\/p>\n

Pr\u00e9paration<\/strong><\/p>\n

1.Laisser tremper les filets de poisson dans l’eau chaude citronn\u00e9e environ 5 minutes.
\n2.Pendant ce temps, couper finement les oignons, l’ail. Hacher la tomate, les pommes de terre. Couper en lani\u00e8res le chou et en petits morceaux les carottes.
\n3.Dans une casserole, chauffer l’huile. Y faire revenir les oignons, ensuite ajouter la p\u00e2te de tomate. Laisser frire 5 min.
\n4.Ajouter 5 tasses d’eau et les assaisonnements : laurier, ail et poivre. Amener \u00e0 \u00e9bulition
\n5.Ajouter le poisson d\u00e9fait en bouch\u00e9es et les l\u00e9gumes.
\n6.Laisser mijoter doucement mi-couvert une vingtaine de minutes.<\/p>\n

Suggestion<\/strong> : servir sur du riz blanc.<\/p>\n","protected":false},"excerpt":{"rendered":"

Le maquereau est d\u00e9licieux frais mais vous pouvez \u00e9galement pr\u00e9parer des plats avec maquereau fum\u00e9. Ingr\u00e9dients (pour 4 personnes) 4 gros filets de maquereau fum\u00e9 4 cuill\u00e8re \u00e0 soupe de p\u00e2te de tomate 2 carottes 1 grosse tomate 2 grosses pommes de terre rouges 3 oignons moyens 3 gousses d’ail 2 feuilles de laurier 1\/2 […]<\/p>\n","protected":false},"author":18,"featured_media":2943,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,6],"tags":[159,230],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/09\/ragout-de-maquereaux-fumee.jpg?fit=500%2C377","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":514,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/29\/514-soupe-de-maquereaux\/","url_meta":{"origin":498,"position":0},"title":"Soupe de maquereaux","date":"29 ao\u00fbt 2009","format":false,"excerpt":"Ingr\u00e9dients (pour 4 personnes) 4 maquereaux 2 pommes de terre 2 c\u00f4tes de c\u00e9leri 2 blancs de poireaux 1 bulbe de fenouil 2 oignons 2 gousse d'ail 2 \u00e9chalotes 1 bouquet garni 4 grosses tranches de pain rassis 40 cl de vin blanc sec 5 c. \u00e0 soupe d'huile d'olive\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/maquereaux_soupe-1.jpg?fit=542%2C305&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":508,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/25\/508-boulettes-de-maquereaux\/","url_meta":{"origin":498,"position":1},"title":"Boulettes de maquereaux","date":"25 ao\u00fbt 2009","format":false,"excerpt":"Le maquereau est abondant dans l'Atlantique, sur toute la c\u00f4te de l'Am\u00e9rique du Nord et en Europe, en mer du Nord et en M\u00e9diterran\u00e9e. 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