{"id":13513,"date":"2016-07-16T07:19:52","date_gmt":"2016-07-16T05:19:52","guid":{"rendered":"http:\/\/www.kuhaona.com\/?p=10667"},"modified":"2016-07-16T07:19:52","modified_gmt":"2016-07-16T05:19:52","slug":"rapski-brodet","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2016\/07\/16\/rapski-brodet\/","title":{"rendered":"Rapski brodet"},"content":{"rendered":"<p>Brodet (brudet, bruje) je dalmatinsko pu\u010dko riblje jelo. Iako jelo ima u nazivu poveznicu s talijanskom kru\u0161nom juhom (pane in brodo), kod nas brodet ima sasvim drugi smisao i profinjeni okus. Grubi opis jela bio bi: riblja juha prire\u0111ena kao gula\u0161, pripremljena na luku, kvasini, vinu i maslinovom ulju.<!--more-->[one_third]<\/p>\n<h4>Sastojci<\/h4>\n<p>600 g luka<br \/>\n6 \u010de\u0161nja \u010de\u0161njaka<br \/>\n1 vezica per\u0161ina<br \/>\n150 ml suncokretova ulja<br \/>\n50 g koncentrata raj\u010dice<br \/>\n200 ml bijelog vina<br \/>\n50 ml vinskog octa<br \/>\n50 ml vode<br \/>\nsol<br \/>\npapar<br \/>\n2 lista lovora<br \/>\n1,2 kg mije\u0161ane ribe<br \/>\n3-4 srednje velika \u0161kampa<br \/>\n100 ml maslinova ulja<br \/>\n[\/one_third]<br \/>\n[two_third_last]<\/p>\n<h4>Priprema<\/h4>\n<p>Luk, \u010de\u0161njak i per\u0161in sitno nasjeckajte. U dublju i \u0161iru posudu zagrijte suncokretovo ulje i na njemu pirjajte luk 10-tak minuta ili dok ne dobije \u017eu\u0107kastu boju. Pomije\u0161ajte koncentrat raj\u010dice s vinom, octom i vodom te prelijte preko luka. Dodajte nasjeckani \u010de\u0161njak i per\u0161in, listove lovora, sol i papar. Kad provri, smanjite vatru i lagano kuhajte dok se luk ne raskuha uz povremeno dodavanje vode.<\/p>\n<p>U me\u0111uvremenu o\u010distite ribu i nare\u017eite je na ve\u0107e komade. Ribu i \u0161kampe dodajte luku i kuhajte 10-15 minuta. Povremeno\u00a0 protresite posudu. Brodet maknite s vatre. Prema potrebi posolite i popaprite te umije\u0161ajte maslinovo ulje.<br \/>\n[\/two_third_last]<\/p>\n<p><strong>Poslu\u017eivanje<\/strong><br \/>\nBrodet poslu\u017eite s palentom.<\/p>\n<p><strong>Vrijeme pripreme<\/strong><br \/>\n90 minuta<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Brodet (brudet, bruje) je dalmatinsko pu\u010dko riblje jelo. Iako jelo  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":11033,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,27],"tags":[133,275,42,134,111,69,45,196,119],"class_list":["post-13513","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-izdvojeno","category-recepti","tag-bijelo-vino","tag-brodet","tag-cesnjak","tag-koncentrat-rajcice","tag-kvarner","tag-luk","tag-maslinovo-ulje","tag-riba","tag-skampi"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/13513","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/comments?post=13513"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/13513\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=13513"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=13513"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=13513"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}