Ingredients
- 800 g de lomos de bacalao al punto de sal
- 3 - 4 pellizcos de pimienta negra molida
- 3 - 4 cucharadas de zumo de limón
- 30 g de perejil fresco
- 30 g de aceite de oliva
- 300 g de cebolla
- 2 dientes de ajo
- 400 g de tomate troceado en conserva
- 50 g de vino blanco
- 1 cucharadita de pimentón dulce
- 2 pellizcos de canela molida
- 1 cucharada de tomate concentrado
- 1 cucharadita sal
- 50 g de aceitunas negras sin hueso
- 200 g de bulgur
- 400 g de agua
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