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Huachinango a la Veracruzana (Veracruz-Style Red Snapper) is a classic fish dish from Veracruz, Mexico. It has been called the signature dish of the state of Veracruz. [ 1 ] It combines ingredients and cooking methods from Spain and from pre-colonial Mexico. [ 2 ]
Huachinango a la Veracruzana (Snapper Veracruz style) The cuisine of Veracruz is the regional cooking of Veracruz, a Mexican state along the Gulf of Mexico.Its cooking is characterized by three main influences—indigenous, Spanish, and Afro-Cuban—per its history, which included the arrival of the Spanish and of enslaved people from Africa and the Caribbean.
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Bacalao (Spanish for cod) may refer to: Bacalao (cuisine), dried and salted cod Bacalhau, dried and salted cod in Portuguese cuisine; Bacalao (phantom island), a phantom island depicted on several early 16th century Portuguese maps; Baccalieu Island, an island by Conception Bay in Newfoundland; Bacalhao Island, an island off Twillingate in ...
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Bacalao al pil pil. Bacalao al pil pil is a traditional Basque dish made with bacalao (salted cod), garlic, and olive oil.The cod is gently poached in olive oil and served with an emulsion sauce made from the olive oil, the cod's natural juices, and gelatin called pil pil.
Bacalhau dishes are common in Portugal, and also in former Portuguese colonies such as Cape Verde, Angola, Macau, Brazil, Timor-Leste and Goa.There are said to be over 1000 recipes for salt cod in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (it is one of the few species of fish not consumed fresh in this fish-loving country, which boasts the highest per ...
Brandade is an emulsion crafted from salt cod, olive oil, and usually potatoes.It is eaten in the winter with bread or potatoes. In French culinary terminology, it is occasionally referred to as brandade de morue and while in Spanish cuisine, it sometimes known as brandada de bacalao ('morue' and 'bacalao' meaning salt cod).