{"id":3843,"date":"2026-07-26T11:56:07","date_gmt":"2026-07-26T11:56:07","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/sopa-dalmata-de-pescado\/"},"modified":"2026-07-26T11:56:07","modified_gmt":"2026-07-26T11:56:07","slug":"sopa-dalmata-de-pescado","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/sopa-dalmata-de-pescado\/","title":{"rendered":"Sopa d\u00e1lmata de pescado"},"content":{"rendered":"\n<style>\n#recipe-es-hr-dalmatian-clear-fish-soup-with-rice{--bg:#f5f2eb;--surface:#fffdfa;--soft:#f8f4ec;--ink:#1d2421;--ink2:#414a46;--muted:#656c68;--gold:#8f6318;--gold2:#7d4f13;--goldsoft:#efe2c8;--night:#24312e;--night2:#18211f;--line:rgba(36,49,46,.13);--serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;--sans:\"Barlow\",\"Avenir Next\",\"Segoe 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print{#recipe-es-hr-dalmatian-clear-fish-soup-with-rice{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.42;content-visibility:visible}#recipe-es-hr-dalmatian-clear-fish-soup-with-rice .gj-hero{display:none}#recipe-es-hr-dalmatian-clear-fish-soup-with-rice .gj-title{font-size:24pt}#recipe-es-hr-dalmatian-clear-fish-soup-with-rice .gj-facts,#recipe-es-hr-dalmatian-clear-fish-soup-with-rice .gj-nutri-row,#recipe-es-hr-dalmatian-clear-fish-soup-with-rice .gj-ing-grid,#recipe-es-hr-dalmatian-clear-fish-soup-with-rice .gj-info-grid,#recipe-es-hr-dalmatian-clear-fish-soup-with-rice .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-es-hr-dalmatian-clear-fish-soup-with-rice .gj-fact,#recipe-es-hr-dalmatian-clear-fish-soup-with-rice .gj-nutri-row>div,#recipe-es-hr-dalmatian-clear-fish-soup-with-rice .gj-ing-group,#recipe-es-hr-dalmatian-clear-fish-soup-with-rice .gj-info-card,#recipe-es-hr-dalmatian-clear-fish-soup-with-rice .gj-steps>li,#recipe-es-hr-dalmatian-clear-fish-soup-with-rice .gj-pull,#recipe-es-hr-dalmatian-clear-fish-soup-with-rice .gj-rail,#recipe-es-hr-dalmatian-clear-fish-soup-with-rice .gj-close{break-inside:avoid;box-shadow:none}#recipe-es-hr-dalmatian-clear-fish-soup-with-rice .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-es-hr-dalmatian-clear-fish-soup-with-rice .gj-rail *{color:#111!important}#recipe-es-hr-dalmatian-clear-fish-soup-with-rice .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-es-hr-dalmatian-clear-fish-soup-with-rice\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-hr-dalmatian-clear-fish-soup-with-rice\">\n<header class=\"gj-masthead\"><p class=\"gj-eyebrow\">Cocina croata \u00b7 Sopa \u00b7 Receta<\/p>\n<h2 class=\"gj-title\" id=\"recipe-title-es-hr-dalmatian-clear-fish-soup-with-rice\"><span class=\"gj-title-main\"><b>Sopa d\u00e1lmata de pescado<\/b> clara y delicada<\/span><span class=\"gj-title-accent gj-serif\"> con arroz y verduras<\/span><\/h2>\n<p class=\"gj-sub\">Caldo claro de pescado blanco con arroz, zanahoria, cebolla y apio, terminado con trozos limpios de pescado y perejil.<\/p>\n<ul class=\"gj-meta\" aria-label=\"Informaci\u00f3n b\u00e1sica de la receta\"><li>Categor\u00eda: <strong>Sopa<\/strong><\/li><li>Cocina: <strong>Cocina croata<\/strong><\/li><li>M\u00e9todo: <strong>Cocci\u00f3n suave y colado<\/strong><\/li><li>Dificultad: <strong>Media<\/strong><\/li><\/ul><\/header>\n<dl class=\"gj-facts\" aria-label=\"Tiempo, cantidad y calor\u00edas\"><div class=\"gj-fact\"><dt>Raciones<\/dt><dd>6 raciones<\/dd><\/div><div class=\"gj-fact\"><dt>Preparaci\u00f3n<\/dt><dd>25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cocci\u00f3n<\/dt><dd>50 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>1 h 15 min<\/dd><\/div><div class=\"gj-fact\"><dt>Por raci\u00f3n<\/dt><dd>\u2248 250 kcal<\/dd><\/div><\/dl>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Clear-Fish-Soup-with-Rice-3.webp\" alt=\"Cuenco de sopa d\u00e1lmata clara con arroz, pescado blanco, zanahoria y perejil junto a una ventana\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>El caldo permanece claro mientras el arroz y los trozos de pescado aportan cuerpo sin volverlo pesado.<\/figcaption><\/figure><section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-es-hr-dalmatian-clear-fish-soup-with-rice\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-es-hr-dalmatian-clear-fish-soup-with-rice\">Claridad, extracci\u00f3n suave y pescado a\u00f1adido en el momento justo<\/h3><\/div>\n<div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Una sopa clara de pescado parece sencilla porque presenta pocos elementos visibles: caldo, arroz, verduras peque\u00f1as y trozos de carne blanca. Esa apariencia limpia depende, sin embargo, de decisiones t\u00e9cnicas precisas. El pescado se cuece con espina y piel para extraer sabor, pero a una temperatura moderada que evita enturbiar el l\u00edquido. Despu\u00e9s se retira, se limpia con paciencia y vuelve a la olla solo cuando el arroz est\u00e1 tierno. El objetivo es un caldo definido, no una emulsi\u00f3n opaca.<\/p><blockquote class=\"gj-pull\">La transparencia no se obtiene filtrando un caldo mal hervido, sino evitando que las prote\u00ednas se dispersen desde el principio.<\/blockquote><p>Conviene utilizar un pescado blanco entero o piezas con espina, como lubina, dorada, merluza o cabracho de sabor moderado. Las v\u00edsceras y las branquias deben estar retiradas, porque aportan amargor. La cabeza puede incorporarse si est\u00e1 bien limpia. El pescado se cubre con agua fr\u00eda junto con cebolla, zanahoria, apio, ajo, laurel y unos granos de pimienta. Empezar en fr\u00edo favorece una extracci\u00f3n progresiva y permite retirar la espuma a medida que aparece.<\/p><p>El caldo no se hierve con violencia. Cuando la superficie apenas tiembla, las prote\u00ednas suben en forma de espuma que se puede retirar con una cuchara. Un hervor fuerte dispersa esas part\u00edculas y vuelve el l\u00edquido turbio. El pescado necesita menos tiempo que un caldo de carne: entre quince y veinte minutos desde el inicio del hervor suave suelen bastar para que la carne se separe de la espina. Prolongar la cocci\u00f3n introduce notas \u00e1speras y deja la carne seca.<\/p><p>Tras retirar el pescado, el l\u00edquido se cuela por un tamiz fino sin presionar los s\u00f3lidos. Presionarlos extraer\u00eda pulpa vegetal y fragmentos que restan claridad. La zanahoria destinada a aparecer en el plato se corta aparte en dados peque\u00f1os y se cuece en el caldo limpio. El arroz se enjuaga brevemente para retirar polvo superficial, pero no se lava durante demasiado tiempo. Su almid\u00f3n aporta una ligera sensaci\u00f3n de cuerpo sin transformar la sopa en una preparaci\u00f3n espesa.<\/p><\/div><div class=\"gj-copy-col\"><p>La limpieza del pescado requiere atenci\u00f3n manual. Se retira la piel, se separan los lomos y se revisa cada lasca con los dedos para localizar espinas finas. Las piezas se mantienen grandes, porque los fragmentos muy peque\u00f1os se deshacen al volver a la olla. El pescado ya est\u00e1 cocido; por eso se incorpora durante los \u00faltimos dos minutos, solo para recuperar temperatura. Para una referencia de seguridad, la carne debe haber alcanzado 63 \u00b0C y verse opaca, h\u00fameda y separable.<\/p><p>El aceite de oliva se a\u00f1ade al final en una cantidad contenida. Un hilo en cada cuenco redondea el caldo, mientras el perejil aporta aroma fresco. El lim\u00f3n puede ofrecerse aparte, pero no se incorpora a toda la olla: su acidez altera el equilibrio y puede dominar un pescado delicado. El pan tostado de la imagen funciona como acompa\u00f1amiento, no como espesante. La sopa se sirve muy caliente, con arroz suficiente para sostenerla y espacio entre los elementos.<\/p><p>La receta produce seis cuencos y est\u00e1 pensada para un primer plato sustancioso o una cena ligera. Puede prepararse con unas horas de antelaci\u00f3n si el arroz y el pescado se guardan por separado del caldo; juntos contin\u00faan absorbiendo l\u00edquido y pierden definici\u00f3n. La buena sopa conserva tres texturas: caldo limpio, grano tierno pero entero y pescado en lascas grandes. Su aspecto sereno no proviene de una receta m\u00ednima, sino de controlar la temperatura, el colado y el orden de reincorporaci\u00f3n.<\/p><\/div><\/div>\n<\/section><aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-es-hr-dalmatian-clear-fish-soup-with-rice\">\n<div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Extracci\u00f3n, colado y acabado limpio<\/p><h3 id=\"recipe-timeline-es-hr-dalmatian-clear-fish-soup-with-rice\">Ritmo de la sopa<\/h3><\/div><p class=\"gj-rail-total\">Activo: 1 h 15 min \u00b7 Total: 1 h 15 min<\/p><\/div>\n<ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Limpiar el pescado y cortar las verduras arom\u00e1ticas.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT10M\">0:10<\/time><span>Calentar desde fr\u00edo y retirar la espuma.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT30M\">0:30<\/time><span>Sacar el pescado, colar el caldo y cocer el arroz.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H5M\">1:05<\/time><span>Desespinar, recalentar las lascas y servir.<\/span><\/li><\/ol>\n<p class=\"gj-rail-sum\"><strong>Receta en breve.<\/strong> El pescado limpio se coloca en agua fr\u00eda con cebolla, zanahoria, apio, ajo, laurel y pimienta. La olla alcanza un hervor muy suave y la espuma se retira para mantener claridad. Tras unos veinte minutos, el pescado se saca y el caldo se cuela sin presionar los s\u00f3lidos. En el l\u00edquido limpio se cuecen arroz y dados de zanahoria. Mientras tanto, la carne se separa de piel y espinas en lascas grandes. Se reincorpora durante los \u00faltimos dos minutos, se ajusta la sal y se termina con perejil y aceite de oliva. El resultado es un caldo transparente con grano tierno y pescado jugoso.<\/p>\n<\/aside><section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-es-hr-dalmatian-clear-fish-soup-with-rice\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-es-hr-dalmatian-clear-fish-soup-with-rice\">Ingredientes<\/h3><\/div>\n<div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-1-es-hr-dalmatian-clear-fish-soup-with-rice\"><h4 id=\"recipe-ingredient-group-1-es-hr-dalmatian-clear-fish-soup-with-rice\">Para el caldo<\/h4><ul><li><strong>1,2 kg de pescado blanco entero, eviscerado y sin branquias<\/strong><em>Lubina, dorada, merluza o una mezcla de piezas con espina.<\/em><\/li><li><strong>2 l de agua fr\u00eda<\/strong><\/li><li><strong>200 g de cebolla, cortada en cuartos<\/strong><\/li><li><strong>150 g de zanahoria, en trozos grandes<\/strong><\/li><li><strong>100 g de apio, en trozos<\/strong><\/li><li><strong>2 dientes de ajo, aplastados<\/strong><\/li><li><strong>1 hoja de laurel<\/strong><\/li><li><strong>8 granos de pimienta negra<\/strong><\/li><li><strong>8 g de sal fina<\/strong><em>Ajustar despu\u00e9s de colar.<\/em><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-2-es-hr-dalmatian-clear-fish-soup-with-rice\"><h4 id=\"recipe-ingredient-group-2-es-hr-dalmatian-clear-fish-soup-with-rice\">Para terminar la sopa<\/h4><ul><li><strong>120 g de arroz de grano corto<\/strong><\/li><li><strong>100 g de zanahoria, cortada en dados peque\u00f1os<\/strong><\/li><li><strong>15 ml de aceite de oliva virgen extra<\/strong><\/li><li><strong>15 g de perejil fresco, picado<\/strong><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y sustituciones.<\/strong> Contiene pescado y apio. Se requiere una revisi\u00f3n cuidadosa de espinas antes de servir, especialmente para ni\u00f1os o personas con dificultades de degluci\u00f3n.<\/aside><\/div><\/div>\n<\/section><section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-es-hr-dalmatian-clear-fish-soup-with-rice\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-es-hr-dalmatian-clear-fish-soup-with-rice\">Preparaci\u00f3n paso a paso<\/h3><\/div>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Caldo claro<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Prepare el pescado<\/p><p class=\"gj-step-x\">Compruebe que no queden v\u00edsceras ni branquias. Enjuague brevemente la cavidad y seque el exterior; no deje el pescado sumergido en agua.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Inicie la extracci\u00f3n en fr\u00edo<\/p><p class=\"gj-step-x\">Coloque el pescado, 2 l de agua, cebolla, zanahoria en trozos, apio, ajo, laurel y pimienta en una olla. Caliente lentamente.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cueza sin hervor fuerte<\/p><p class=\"gj-step-x\">Cuando aparezca espuma, ret\u00edrela. Mantenga un hervor apenas perceptible durante 18\u201320 minutos, hasta que la carne alcance 63 \u00b0C y se separe de la espina.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cuele el caldo<\/p><p class=\"gj-step-x\">Retire el pescado con una esp\u00e1tula. Pase el l\u00edquido por un tamiz fino a una olla limpia sin presionar las verduras.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Arroz y pescado<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Cueza el arroz y la zanahoria<\/p><p class=\"gj-step-x\">Lleve el caldo colado a un hervor suave, a\u00f1ada el arroz y la zanahoria en dados y cocine 14\u201316 minutos, hasta que el grano est\u00e9 tierno pero entero.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Limpie la carne<\/p><p class=\"gj-step-x\">Retire piel y espinas del pescado. Separe la carne en lascas grandes y rev\u00edselas con los dedos bajo buena luz.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Termine la sopa<\/p><p class=\"gj-step-x\">Incorpore el pescado al caldo durante 2 minutos, solo para calentarlo. Ajuste la sal y a\u00f1ada el perejil y el aceite justo antes de servir.<\/p><\/div><\/li><\/ol>\n<\/section><section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-es-hr-dalmatian-clear-fish-soup-with-rice\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-es-hr-dalmatian-clear-fish-soup-with-rice\">Servicio, conservaci\u00f3n y ajustes pr\u00e1cticos<\/h3><\/div>\n<div class=\"gj-info-grid\">\n<section class=\"gj-info-card\"><h4>Servicio y acompa\u00f1amientos<\/h4><p>Se reparte en cuencos calientes con varias lascas de pescado en cada raci\u00f3n. El pan tostado se ofrece aparte y el lim\u00f3n, si se desea, se exprime individualmente.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>El caldo, el arroz y el pescado se conservan mejor por separado hasta 2 d\u00edas en refrigeraci\u00f3n. Para servir, el caldo se lleva a hervor, se a\u00f1ade el arroz y finalmente el pescado hasta alcanzar 74 \u00b0C, evitando una cocci\u00f3n prolongada.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Cuatro variaciones pr\u00e1cticas<\/h4><ul><li>Sustituir 40 g de arroz por fideos finos y reducir su tiempo de cocci\u00f3n.<\/li><li>A\u00f1adir una peque\u00f1a cantidad de puerro al caldo, manteniendo la cebolla como base.<\/li><li>Usar dos especies de pescado blanco para un sabor m\u00e1s complejo sin oscurecer el caldo.<\/li><li>Servir con unas gotas de lim\u00f3n en cada cuenco, sin acidificar la olla completa.<\/li><\/ul><\/section>\n<section class=\"gj-info-card\"><h4>Tres observaciones de cocina<\/h4><ol><li>Las branquias aportan amargor y deben retirarse incluso cuando se utiliza la cabeza.<\/li><li>El caldo se cuela por gravedad; presionar los s\u00f3lidos destruye la claridad lograda.<\/li><li>Las lascas vuelven al final porque ya est\u00e1n cocidas y solo necesitan recuperar temperatura.<\/li><\/ol><\/section>\n<section class=\"gj-info-card gj-info-card--wide\"><h4>Equipo necesario<\/h4><ul><li>Olla grande y alta<\/li><li>Esp\u00e1tula ancha para retirar el pescado<\/li><li>Tamiz fino<\/li><li>Pinzas para retirar espinas<\/li><li>Olla limpia para terminar la sopa<\/li><\/ul><\/section>\n<\/div><\/section><section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-es-hr-dalmatian-clear-fish-soup-with-rice\">\n<div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-es-hr-dalmatian-clear-fish-soup-with-rice\">Valores nutricionales por raci\u00f3n<\/h3><\/div>\n<dl class=\"gj-nutri-row\">\n<div><dt>Calor\u00edas<\/dt><dd>\u2248 250 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 27 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 520 mg<\/dd><\/div>\n<\/dl><p class=\"gj-nutri-cap\"><strong>Porci\u00f3n:<\/strong> 1 cuenco (aprox. 400 ml). <strong>Estimaci\u00f3n:<\/strong> Estimaci\u00f3n por un cuenco de unos 400 ml con una sexta parte del pescado comestible, el arroz y el aceite. El rendimiento cambia seg\u00fan la especie y la proporci\u00f3n de espinas.<\/p><\/section><footer class=\"gj-close\"><p class=\"gj-close-kicker\">Resultado final<\/p><p class=\"gj-close-quote\">Un caldo limpio, arroz entero y pescado en lascas grandes: cada elemento conserva su propia forma.<\/p><p class=\"gj-close-copy\">La sopa exige m\u00e1s atenci\u00f3n que potencia. 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