Ir al mercado del barrio y encontrarte un buen morro de bacalao desalado ... un buen aguacate maduro y una naranja valencia como toca. Hay que aprovecharlo. Una combinación fresca y jugosa.
  1. Pelamos la naranja y cortamos los gajos de manera que nos quedemos solo con la carne de la naranja.
  2. Cortamos el aguacate por la mitad, nos ayudamos con una cuchara para sacar la pulpa del aguacate de una pieza. Cortamos finamente y colocamos en abanico sobre un plato.
  3. Colocamos la naranja sobre el aguacate.
  4. Desmigamos el lomo de bacalao desalado con las manos y lo colocamos encima del resto de ingredientes.
  5. Decoramos con las olivas.
  6. Exprimiendo con las manos lo que nos ha sobrado de la naranja hacemos la vinagreta, con 1 cucharada de aceite de oliva virgen extra.
  7. Decoramos con alguna hoja verde.


  • 150 gr de bacalao desalado
  • Medio aguacate
  • 1 naranja
  • Olivas negras de Aragón
  • Aceite de oliva virgen extra


  • Cuchillo bien afilado


Father Sleep - White Flag Blues


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