bacalao
[ bah-kuh-lou, bak-uh-; Spanish bah-kah-lah-aw ]
/ ˌbɑ kəˈlaʊ, ˌbæk ə-; Spanish ˌbɑ kɑˈlɑ ɔ /
noun, plural ba·ca·laos [bah-kuh-louz, bak-uh-; Spanish bah-kah-lah-aws] /ˌbɑ kəˈlaʊz, ˌbæk ə-; Spanish ˌbɑ kɑˈlɑ ɔs/. Spanish or Spanish-American Cookery.
codfish, especially when dried and salted.
a dish of this, cooked with a tomato sauce, olives, garlic, etc.
Origin of bacalao
1545–55; < Spanish
bacal(l)ao, probably < Basque
bakaiļao, perhaps, by metathesis, < Gascon, the presumed source of Old French
cabellau, cabillau (French
cabillaud) fresh codfish, equivalent to Gascon
cabilh, cabelh (diminutive of
cap head; see
chief) + a suffix, alluding to the fish's prominent head; though Medieval Latin (Flanders)
cabellauwus, the earliest attestation of the form (compare Middle Dutch
cab(b)eliau, Dutch
kabeljauw) suggests a non-Rom, N European origin
Words nearby bacalao
babylonish,
babyproof,
babès-ernst body,
bac,
bacabal,
bacalao,
bacall,
bacardi,
bacca,
baccalaureate,
baccalaureate sermon
Example sentences from the Web for bacalao
Unfortunately it is not called Bacalao till after it is dried, but Piscado.
Twenty-Five Years in the Rifle Brigade |William Surtees