{"id":9018,"date":"2025-08-02T16:59:41","date_gmt":"2025-08-02T14:59:41","guid":{"rendered":"https:\/\/culturefoodblog.de\/?page_id=9018"},"modified":"2025-08-02T16:59:41","modified_gmt":"2025-08-02T14:59:41","slug":"printversion-merluzzo","status":"publish","type":"page","link":"https:\/\/culturefoodblog.de\/en\/printversion-merluzzo\/","title":{"rendered":"Printversion &#8211; Merluzzo"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container has-pattern-background has-mask-background nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-padding-top:0px;--awb-padding-bottom:40px;--awb-background-color:var(--awb-color1);--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:10px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:25px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"text-align:center;--awb-max-width:500px;--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><a class=\"fusion-no-lightbox\" href=\"https:\/\/culturefoodblog.de\/en\/all-recipes\/\" target=\"_self\" aria-label=\"logo-1\"><img decoding=\"async\" width=\"200\" height=\"71\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/logo-1.png\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/logo-1-200x71.png\" alt class=\"lazyload img-responsive wp-image-8215\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27750%27%20height%3D%27265%27%20viewBox%3D%270%200%20750%20265%27%3E%3Crect%20width%3D%27750%27%20height%3D%27265%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/logo-1-200x71.png 200w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/logo-1-400x141.png 400w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/logo-1-600x212.png 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/logo-1.png 750w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, (max-width: 640px) 100vw, 200px\" \/><\/a><\/span><\/div><div class=\"fusion-title title fusion-title-1 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h3>Rezept \/ Zutaten: Merluzzo alla Livornese (Kabeljau)<\/h3><\/h3><\/div><div class=\"fusion-text fusion-text-1\"><ul>\n<li>500\u202fg frische Kabeljaufilets<\/li>\n<li>ca. 4\u202fEL Oliven\u00f6l extra vergine<\/li>\n<li>1 EL Butter und 2 EL Oliven\u00f6l (zum anbraten der Fischfilets)<\/li>\n<li>etwas Mehl<\/li>\n<li>3 gro\u00dfe Knoblauchzehen<\/li>\n<li>\u00bd wei\u00dfe Zwiebel, fein gehackt oder<br \/>\n3 Schalotten, in H\u00e4lften l\u00e4ngs aufgeschnitten<\/li>\n<li>250\u2013300\u202fg Datteltomaten oder (Datterini)<\/li>\n<li>1 Dose Tomaten, st\u00fcckig<\/li>\n<li>\u00bd rote Paprika<\/li>\n<li>4 Artischockenherzen (optional)<\/li>\n<li>50\u202fg entsteinte schwarze Oliven<\/li>\n<li>2\u202fEL Kapern von Salina (vorgesp\u00fclt)<\/li>\n<li>100\u202fml trockener Rotwein<\/li>\n<li>Frische Petersilie (\u00bd Bund)<\/li>\n<li>1 Rosmarinzweig<\/li>\n<li>Salz und frisch gemahlener schwarzer Pfeffer<\/li>\n<\/ul>\n<\/div><div class=\"fusion-separator fusion-full-width-sep\" style=\"align-self: center;margin-left: auto;margin-right: auto;margin-top:40px;width:100%;\"><\/div><div class=\"fusion-image-element\" style=\"text-align:center;--awb-margin-top:50px;--awb-margin-bottom:0px;--awb-max-width:380px;--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-2 hover-type-none\"><img decoding=\"async\" width=\"700\" height=\"357\" title=\"trenner_kochloeffel\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/trenner_kochloeffel.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/trenner_kochloeffel.jpg\" alt class=\"lazyload img-responsive wp-image-8355\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27700%27%20height%3D%27357%27%20viewBox%3D%270%200%20700%20357%27%3E%3Crect%20width%3D%27700%27%20height%3D%27357%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/trenner_kochloeffel-200x102.jpg 200w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/trenner_kochloeffel-400x204.jpg 400w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/trenner_kochloeffel-600x306.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2025\/04\/trenner_kochloeffel.jpg 700w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1024px) 100vw, (max-width: 640px) 100vw, 700px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-title title fusion-title-2 fusion-sep-none fusion-title-text fusion-title-size-three\" style=\"--awb-margin-top:-50px;\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 1<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-2\" style=\"--awb-margin-top:-20px;\"><p>Die Fischfilets leicht salzen und mit etwas Mehl best\u00e4uben. \u00dcbersch\u00fcssiges Mehl abklopfen.<br \/>\nOliven\u00f6l und Butter in einer Pfanne erhitzen und den Fisch auf beiden Seiten kurz anbraten. Maximal so lange, bis der Kabeljau gerade eine leicht goldene Farbe bekommt &#8211; in einer sehr hei\u00dfen Pfanne reichen pro Seite 1 Minute.<br \/>\nDie Filets mit vorsichtig aus der Pfanne haben und zur Seite stellen.<\/p>\n<\/div><div class=\"fusion-title title fusion-title-3 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 2<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-3\" style=\"--awb-margin-top:-20px;\"><p>Den Knoblauch sch\u00e4len und in d\u00fcnne Scheiben schneiden. Paprika waschen, entkernen und die H\u00e4lfte w\u00fcrfeln. Schalotten sch\u00e4len und halbieren. Tomaten halbieren. Kapern entsalzen und in einem Sieb durchsp\u00fclen.<br \/>\nOliven\u00f6l in einer Pfanne erhitzen und die Knoblauchscheiben und den Rosmarinzweig anschwitzen.<\/p>\n<\/div><div class=\"fusion-title title fusion-title-4 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 3<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-4\" style=\"--awb-margin-top:-20px;\"><p>Sobald der Knoblauch Farbe annimmt, die Zwiebeln und halbierten Tomaten hinzugeben und alles leicht rundum anbraten.<\/p>\n<\/div><div class=\"fusion-title title fusion-title-5 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 4<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-5\" style=\"--awb-margin-top:-20px;\"><p>Tomatenw\u00fcrfel aus der Dose, Kapern, Oliven (plus Artischockenb\u00f6den) und Rotwein zum Gem\u00fcse geben und alles gut vermischen. Einmal kr\u00e4ftig aufkochen und dann die Hitze reduzieren. Unter leichtem R\u00fchren ca. 10 Minuten leicht k\u00f6cheln bis eine s\u00e4mige Sauce entstanden ist.<\/p>\n<\/div><div class=\"fusion-title title fusion-title-6 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Schritt 5<\/h4><\/h3><\/div><div class=\"fusion-text fusion-text-6\" style=\"--awb-margin-top:-20px;\"><p>Den Rosmarinzweig entfernen.<br \/>\nFischfilets auf das Gem\u00fcse legen und f\u00fcr weitere 4-5 Minuten garen.<br \/>\nPetersilie fein hacken und die Fischfilets vor dem Servieren damit bestreuen. Abschmecken, salzen und pfeffern.<\/p>\n<\/div><div class=\"fusion-separator fusion-full-width-sep\" style=\"align-self: center;margin-left: auto;margin-right: auto;margin-top:70px;width:100%;\"><\/div><div class=\"fusion-text fusion-text-7\" style=\"--awb-margin-top:-20px;\"><p><em><strong>Weinempfehlung<\/strong>:<\/em> Ein Gericht wie Merluzzo alla Livornese verlangt nach einem Wein, der seine Seele versteht \u2013 nicht zu dominant, aber auch nicht beliebig. Die fruchtige Tomatensauce, das salzige Spiel von Kapern und Oliven, der zarte Kabeljau: All das schreit f\u00f6rmlich nach einem Tropfen, der Frische, Struktur und einen Hauch Mineralit\u00e4t mitbringt. Auch wenn viele reflexartig zu Wei\u00dfwein greifen, lohnt es sich, mutiger zu denken. Die toskanische K\u00fcste kennt seit jeher beide Welten \u2013 kr\u00e4ftige Wei\u00dfweine, fruchtige Ros\u00e9s und sogar elegante Rote, die erstaunlich gut mit Fischgerichten harmonieren.<\/p>\n<ul>\n<li>Vernaccia di San Gimignano: Trockener, charaktervoller Wei\u00dfwein mit feiner Bitterkeit und kr\u00e4uteriger Frische \u2013 wie gemacht f\u00fcr die Tomaten-Oliven-Kombination.<\/li>\n<li>Chianti Classico (jung): Ein leichterer Chianti mit frischer S\u00e4ure und zur\u00fcckhaltender Tanninstruktur erg\u00e4nzt das Gericht auf angenehm rustikale Weise \u2013 besonders spannend, wenn du Brot zum Auftunken der Sauce reichst.<\/li>\n<li>Bandol Ros\u00e9 (Frankreich): Kr\u00e4ftiger Ros\u00e9 mit Tiefe, ideal zu mediterranen Fischgerichten mit Tomate und Knoblauch.<\/li>\n<li>Blanc de Noir (Deutschland): Wir probierten einen Wein von der Ahr, der sehr gut mit den Aromen harmonierte.<\/li>\n<\/ul>\n<p>Weitere Weinempfehlungen gibt\u2019s auf unserer Seite \u2192 <a href=\"https:\/\/www.welcherweinzu.de\" target=\"_blank\" rel=\"noopener\">www.welcherweinzu.de<\/a><\/p>\n<\/div><div class=\"fusion-title title fusion-title-7 fusion-sep-none fusion-title-text fusion-title-size-three\"><h3 class=\"fusion-title-heading title-heading-left fusion-responsive-typography-calculated\" style=\"margin:0;--fontSize:22;--minFontSize:22;line-height:var(--awb-typography1-line-height);\"><h4>Gutes Gelingen und einen ebenso guten Appetit!<\/h4><\/h3><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-9018","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Printversion - Merluzzo - Culture Food Blog - Familie, Freunde &amp; 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