{"version":"1.0","provider_name":"Recettes d\u00e9licieuses","provider_url":"https:\/\/www.gzrecipes.com\/fr","author_name":"in cucina con pina","author_url":"https:\/\/www.gzrecipes.com\/fr\/author\/vaipinacucina\/","title":"Stockfish \u00e0 la vapeur - Recettes d\u00e9licieuses","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Z4GRCnX4YV\"><a href=\"https:\/\/www.gzrecipes.com\/fr\/vaipinacucina\/stockfish-a-la-vapeur\/\">Stockfish \u00e0 la vapeur<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/fr\/vaipinacucina\/stockfish-a-la-vapeur\/embed\/#?secret=Z4GRCnX4YV\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Stockfish \u00e0 la vapeur\u00a0\u00bb &#8212; Recettes d\u00e9licieuses\" data-secret=\"Z4GRCnX4YV\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/4\/2025\/09\/IMG_4322-2-scaled-1.jpg","thumbnail_width":2560,"thumbnail_height":1707,"description":"Stockfish \u00e0 la vapeur, tellement bon que peu importe comment vous le cuisinez, m\u00eame simplement bouilli comme \u00e7a, c'est extraordinaire. Partons de la base, le cabillaud qui, lorsqu'il est s\u00e9ch\u00e9 \u00e0 l'air, prend le nom de stockfish, tandis que lorsqu'il est abondamment sal\u00e9, il prend le nom de morue, dans les deux cas, il doit \u00eatre dessal\u00e9 au moins 24 heures avant de le cuisiner. Dans les deux cas [&hellip;]"}