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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. This dish has been popular in Northern Spain for centuries. [1]
Bacalao al ajoarriero (also called bacalao al ajo arriero) [1] is a dish featuring salted cod served with a tomato sauce, accompanied by vegetables and peppers. This dish is native to Navarre, Spain. [2] It has been known since at least 1938. [1]
Among fish, cod (bacalao) is produced in various preparations, such as bacalao al pil pil and bacalao a la vizcaína . Also popular are anchovies, bream, and bonito. Among the most famous dishes is changurro (stuffed king crab). [57] Common meat dishes include beef steaks, pork loin with milk, fig leaf quail, and marinated goose.
A dish of marmitako in bonito variety. In addition to the dishes and products of the Basque Country, there are features of the way of preparing and sharing food unique to the area. Cider houses (sagardotegiak) are a feature of the hills around Donostia, especially near Astigarraga. These are usually large country restaurants with enormous ...
Literally, "(little) Russian salad", this dish is made with mixed boiled vegetables with tuna, olives and mayonnaise Fried cheese: A tapas dish in Spain [7] Gambas: Prawns sauteed in salsa negra (peppercorn sauce), al ajillo (with garlic), or pil-pil (with chopped chili peppers) Mejillones rellenos
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 ...
The dish is made from stewed fish necks / dewlap (normally from a fatty fish like cod or hake) served with a sauce made from white wine, garlic, flour and olive oil. [1] In the Basque Country the dish is served with a green sauce (salsa verde / saltsa berde) made from olive oil, flour, garlic and parsley. [2]
Bacalao al pil pil; Bacalhau à Brás; Bacalhau à Gomes de Sá; Bacalhau à Zé do Pipo; Bacalhau com natas; Bacalhau com todos; Bangude pulimunchi; Batagor; Biryani; Blackening (cooking) Bocadillo; Boknafisk; Bolinhos de bacalhau; Bombay duck; Boneless Fish; Bourdeto; Brandade; Buljol; Bún kèn; Burger King fish sandwiches