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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 ]
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.
For the most part Bilbao shares its original gastronomy with that of the province of Biscay, including dishes such as bacalao al pil pil (cod fish cooked with olive oil, garlic and guindilla peppers), bacalao a la vizcaína (salted cod with Biscayan sauce, mostly made of choricero peppers and onions), merluza en salsa verde (hake fish with ...
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 ...
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).
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.
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 ...