{"id":1223,"date":"2011-04-30T18:18:37","date_gmt":"2011-04-30T18:18:37","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1223"},"modified":"2011-04-30T18:18:37","modified_gmt":"2011-04-30T18:18:37","slug":"seelachs-ganz-anders","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/seelachs-ganz-anders\/","title":{"rendered":"Seelachs ganz anders"},"content":{"rendered":"

Zutaten<\/b>
\n1kg Seelachs
\n5 M\u00f6hren
\n2 Zwiebeln
\n3 gro\u00dfe Kartoffeln
\n1 Porreestange
\n4 Gartentomaten
\nLorbeer
\nPiment
\nPfeffer
\nSalz
\n1\/2 1 Rotwein (Bordeaux)
\netwas s\u00fc\u00dfe Sahne<\/p>\n

\nZubereitung: <\/b>
Zwiebeln und M\u00f6hren kleinschneiden und in einer Pfanne in \u00d6l etwa 10 Minuten bei kleiner Hitze anbraten. Dann drei in St\u00fccke geschnittene Tomaten, Kartoffeln und Porree zugeben, pfeffern und salzen. Kurz darauf den Wein, Lorbeer und Piment zugeben und etwa 20 Minuten k\u00f6cheln lassen. In der Zwischenzeit die restliche Tomate in kleine und den Fisch in gro\u00dfe St\u00fccke schneiden. Kurz vor Ende der Garzeit den Fisch und die Tomatenst\u00fcckchen zugeben, nochmals abschmecken, etwas Sahne zugeben und eventuell etwas anbinden.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1kg Seelachs 5 M\u00f6hren 2 Zwiebeln 3 gro\u00dfe Kartoffeln 1 Porreestange 4 Gartentomaten Lorbeer Piment Pfeffer Salz 1\/2 1 Rotwein (Bordeaux) etwas s\u00fc\u00dfe Sahne Zubereitung: Zwiebeln und M\u00f6hren kleinschneiden und in einer Pfanne in \u00d6l etwa 10 Minuten bei kleiner Hitze anbraten. Dann drei in St\u00fccke geschnittene Tomaten, Kartoffeln und Porree zugeben, pfeffern und … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[19,6],"tags":[280],"class_list":["post-1223","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","tag-seelachs","item-wrap"],"yoast_head":"\nSeelachs ganz anders<\/title>\n<meta name=\"description\" content=\"- Seelachs ganz anders\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/seelachs-ganz-anders\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Seelachs ganz anders\" \/>\n<meta property=\"og:description\" content=\"- Seelachs ganz anders\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/seelachs-ganz-anders\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-30T18:18:37+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/seelachs-ganz-anders\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/seelachs-ganz-anders\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Seelachs ganz anders\",\"datePublished\":\"2011-04-30T18:18:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/seelachs-ganz-anders\\\/\"},\"wordCount\":108,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Seelachs\"],\"articleSection\":[\"Fisch\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/seelachs-ganz-anders\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/seelachs-ganz-anders\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/seelachs-ganz-anders\\\/\",\"name\":\"Seelachs ganz anders\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-30T18:18:37+00:00\",\"description\":\"- Seelachs ganz anders\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/seelachs-ganz-anders\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/seelachs-ganz-anders\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/seelachs-ganz-anders\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Seelachs ganz anders\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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