{"id":2088,"date":"2007-04-19T14:57:16","date_gmt":"2007-04-19T14:57:16","guid":{"rendered":"https:\/\/www.kurbitur.net\/?p=2088"},"modified":"2007-04-19T14:57:16","modified_gmt":"2007-04-19T14:57:16","slug":"fiskur-i-spaenskri-tomatsosu","status":"publish","type":"post","link":"https:\/\/www.kurbitur.net\/index.php\/2007\/04\/19\/fiskur-i-spaenskri-tomatsosu\/","title":{"rendered":"Fiskur \u00ed sp\u00e6nskri t\u00f3mats\u00f3su"},"content":{"rendered":"

\u00deetta \u00fearftu:<\/strong> 700-800gr \u00feorskfl\u00f6k, ro\u00f0flett (e\u00f0a t.d. \u00fdsa), pipar, salt, 1 s\u00edtr\u00f3na, 1 msk ol\u00eda, 1 msk smj\u00f6r, 200gr risar\u00e6kjur, nokkur basil\u00edku bl\u00f6\u00f0. Sp\u00e6nsk t\u00f3mats\u00f3sa: 4 t\u00f3matar, vel \u00feroska\u00f0ir, 1 rau\u00f0ur fr\u00e6hreinsa\u00f0ur chili, 25gr afh\u00fdddar m\u00f6ndlur e\u00f0a kasj\u00fahnetur, 4 hv\u00edtlauksgeirar, 1 msk rau\u00f0v\u00ednsedik, 150ml vatn, 1 tsk gr\u00e6nmetiskraftur, 1 tsk paprikuduft, pipar, salt<\/p>\n

Svona geriri\u00f0u: <\/strong>Skeri\u00f0 fiskinn \u00ed stykki og leggi\u00f0 \u00e1 disk. Kryddi\u00f0 me\u00f0 salti og pipar \u00e1 b\u00e1\u00f0um hli\u00f0um. R\u00edfi\u00f0 b\u00f6rkinn af s\u00edtr\u00f3nunni yfir, skeri\u00f0 svo s\u00edtr\u00f3nuna \u00ed tvennt og kreisti\u00f0 safann \u00far \u00f6\u00f0rum helmingnum yfir fiskinn. L\u00e1ti\u00f0 standa \u00e1 me\u00f0an s\u00f3san er b\u00fain til. S\u00f3san: Saxi\u00f0 t\u00f3mata og chili gr\u00f3ft og setji\u00f0 \u00ed matvinnsluv\u00e9l \u00e1samt m\u00f6ndulum, hv\u00edtlauk og ediki. L\u00e1ti\u00f0 ganga \u00fear til allt er or\u00f0i\u00f0 a\u00f0 mauki. Setji\u00f0 \u00fe\u00e1 \u00ed pott, b\u00e6ti\u00f0 vi\u00f0 vatni og gr\u00e6nmetiskrafti. Kryddi\u00f0 me\u00f0 paprikudufti, salti og pipar og l\u00e1ti\u00f0 malla vi\u00f0 h\u00e6gan hita \u00ed um 10 m\u00edn\u00fatur. Smakki\u00f0 og brag\u00f0b\u00e6ti\u00f0 eftir \u00fe\u00f6rfum. Hiti\u00f0 ol\u00edu og smj\u00f6r \u00e1 p\u00f6nnu og steiki\u00f0 fiskinn vi\u00f0 g\u00f3\u00f0an hita \u00ed um 2 m\u00edn\u00fatur \u00e1 annari hli\u00f0inni, sn\u00fai\u00f0 honum svo vi\u00f0 og steiki\u00f0 \u00ed um 1 m\u00edn\u00fatu \u00e1 hinni hli\u00f0inni. B\u00e6ti\u00f0 \u00fe\u00e1 r\u00e6kjunum vi\u00f0 og steiki\u00f0 \u00fe\u00e6r \u00fear til \u00fe\u00e6r hafa breytt lit \u00e1 b\u00e1\u00f0um hli\u00f0um. Helli\u00f0 t\u00f3mats\u00f3sunni \u00e1 p\u00f6nnuna og l\u00e1ti\u00f0 malla \u00fear til fiskurinn er r\u00e9tt so\u00f0inn \u00ed gegn en alls ekki lengur. R\u00edfi\u00f0 basil\u00edku bl\u00f6\u00f0in yfir og beri\u00f0 fram strax.<\/p>\n

\"\"<\/a>
Kokkurinn sestur til bor\u00f0s \ud83d\ude42<\/figcaption><\/figure>\n

A\u00f0 lokum:<\/strong> Algj\u00f6r upp\u00e1halds fiskur. \u00deetta er uppskrift \u00far einhverjum gestgjafa og \u00e9g smakka\u00f0i \u00feetta au\u00f0vita\u00f0 fyrst hj\u00e1 pabba eins og svo margt anna\u00f0 sem m\u00e9r finnst gott. \u00d3tr\u00falega gott a\u00f0 drekka me\u00f0 \u00feessu gott hv\u00edtv\u00edn e\u00f0a jafnvel rau\u00f0v\u00edn og bor\u00f0a massa brau\u00f0 kollusaetu me\u00f0. \u00c9g \u00e1 ekki neina matvinnsluv\u00e9l en saxa bara allt \u00ed s\u00f3suna sm\u00e1tt og \u00fea\u00f0 sv\u00ednvirkar. \u00c9g hef b\u00e6\u00f0i nota\u00f0 so\u00f0nar og hr\u00e1ar risar\u00e6kjur. Ef \u00e9g nota so\u00f0nar \u00fe\u00e1 set \u00e9g \u00fe\u00e6r \u00fat\u00ed \u00ed lokin og l\u00e6t \u00fe\u00e6r hitna a\u00f0eins \u00ed s\u00f3sunni, steiki \u00fe\u00e6r ekkert enda eru \u00fe\u00e6r \u00feegar so\u00f0nar \";-)\" \u00deetta er \u00f3tr\u00falega ferskur og sumarlegur r\u00e9ttur. Chilibrag\u00f0i\u00f0 og s\u00edtr\u00f3nan og kr\u00f6ns\u00ed m\u00f6ndlur eru alveg a\u00f0 smellpassa saman. Hrikalega gott! \u00c1 myndinni er \u00e9g einmitt a\u00f0 fara a\u00f0 g\u00e6\u00f0a m\u00e9r \u00e1 \u00feessum fr\u00e1b\u00e6ra r\u00e9tti \u00e1 f\u00f6studaginn langa og a\u00f0 \u00feessu sinni er cous cous me\u00f0. HB<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00deetta \u00fearftu: 700-800gr \u00feorskfl\u00f6k, ro\u00f0flett (e\u00f0a t.d. \u00fdsa), pipar, salt, 1 s\u00edtr\u00f3na, 1 msk ol\u00eda, 1 msk smj\u00f6r, 200gr risar\u00e6kjur, nokkur basil\u00edku bl\u00f6\u00f0. Sp\u00e6nsk t\u00f3mats\u00f3sa: 4 t\u00f3matar, vel \u00feroska\u00f0ir, 1 rau\u00f0ur fr\u00e6hreinsa\u00f0ur chili, 25gr afh\u00fdddar m\u00f6ndlur e\u00f0a kasj\u00fahnetur, 4 hv\u00edtlauksgeirar, 1 msk rau\u00f0v\u00ednsedik, 150ml vatn, 1 tsk gr\u00e6nmetiskraftur, 1 tsk paprikuduft, pipar, salt Svona geriri\u00f0u: … Continue reading Fiskur \u00ed sp\u00e6nskri t\u00f3mats\u00f3su<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,27],"tags":[],"class_list":["post-2088","post","type-post","status-publish","format-standard","hentry","category-fiskur","category-uppskriftir"],"_links":{"self":[{"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/posts\/2088","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/comments?post=2088"}],"version-history":[{"count":0,"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/posts\/2088\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/media?parent=2088"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/categories?post=2088"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kurbitur.net\/index.php\/wp-json\/wp\/v2\/tags?post=2088"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}