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1 bacalhau
ba.ca.lhau[bakaλ‘aw] sm Zool morue. bacalhau fresco morue fraîche. bacalhau seco morue sèche. óleo de fígado de bacalhau huile de foie de morue.* * *[baka`ʎaw]Substantivo masculino morue fémininbacalhau assado (na brasa) morue grilléebacalhau à Brás hachis de morue et de fritesbacalhau à Gomes de Sá hachis de morue, de pommes de terre à l'eau et d'œufs durs en rondellesbacalhau com creme morue à la crème* * *nome masculinoserrer la main à quelqu'un◆ para quem é, bacalhau basta!à gens de village, trompette de bois -
2 Bacalhau
(Codfish)Since the 15th century, codfish has been the favorite national dish of the Portuguese. Voyages of the navigator Corte-Real to Newfoundland, North America, late in that century, aroused the Portuguese interest in consuming codfish, particularly in its dried and salted form. For centuries thereafter, Portuguese cod fishing fleets visited the Newfoundland banks and returned with their precious catches. During periods when Portugal's economic fortunes were low and when the necessary shipping was unavailable, the Portuguese arranged to have English fishermen obtain codfish. After 1835, an annual Portuguese codfish fleet visited Newfoundland again. Oddly enough, despite the traditional codfish fleet system, the national fleet usually acquired only 10-15 percent of the codfish required, and the remainder was supplied by Great Britain, Sweden, and Norway. Although the Portuguese codfish fleet off Newfoundland ceased operations in the 1970s, codfish remains as popular as ever, and much of the country's annual supply comes from abroad.The Portuguese love affair with bacalhau is at least 500 years old, and it gave rise to the traditional Portuguese description of this important part of their cuisine: "the faithful friend" ( o fiel amigo). Long ago, the Portuguese learned how to salt and sun-dry the codfish they had caught to preserve it. Before the age of refrigeration, the dried, salted codfish kept for months. Before being prepared for the table, the Portuguese soaked it for 24 hours in various changes of water. The soaking reconstitutes this fish and disposes of the excessive salt. Codfish dishes remain popular for many holiday and other celebrations, and it is said that there are 365 ways of cooking codfish, one for each day of the year. A popular, now traditional codfish dish is bacalhau d bras, which consists of thin strips of cod mixed with onions and thin strips of potato surrounded by eggs. An even more historic dish is bacalhau a Gomes de Sá, cooked in a casserole with thinly sliced potatoes, onions, and garnished with hardboiled eggs and black olives. The dish is named in honor of an Oporto codfish merchant, José Luís Gomes de Sá Junior, who developed the famous dish while working at a noted restaurant in his native Oporto. -
3 bacalhau
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4 bacalhau
cod/fish/ -
5 bacalhau
s. m. bacalao, pez de mares fríos que se utiliza salado en la cocina mundial. -
6 bacalhau fresco
morue fraîche. -
7 bacalhau seco
morue sèche. -
8 óleo de fígado de bacalhau
huile de foie de morue. -
9 ficar em água de bacalhau
остаться с носом, остаться на бобах -
10 óleo de fígado de bacalhau
cod, cod-liver oilDicionário português (brasileiro)-Inglês > óleo de fígado de bacalhau
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11 cod/fish/
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12 brandade
[bʀɑ̃dad]Nom féminin brandade (de morue) bacalhau desfiado, com alho, creme de leite ou leite* * *[bʀɑ̃dad]Nom féminin brandade (de morue) bacalhau desfiado, com alho, creme de leite ou leite -
13 cabillaud
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14 morue
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15 brandade
[bʀɑ̃dad]Nom féminin brandade (de morue) bacalhau desfiado, com alho, creme de leite ou leite* * *brandade bʀɑ̃dad]nome femininoCULINÁRIA bacalhau esfiado com leite, alho e azeite -
16 cabillaud
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17 morue
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18 desfiar
des.fi.ar[desfi‘ar] vt défiler, effiler, effilocher.* * *[dʒiʃ`fja(x)]Verbo transitivo (bacalhau) effeuillerVerbo Pronominal s'effilocher* * *verbo2 (bacalhau, frango) émincer; couper en lamelles3 défilerdesfiar as contas do rosáriodéfiler son chapeletdévider son chapelet, vider son sac coloquial -
19 cod
plural; see cod* * *[si: ou d'i:] abbr cash on delivery (pagamento contra entrega).————————cod1————————cod2[kɔd] n 1 folhelho. 2 bolsa.————————cod3[kɔd] n sl sujeito, homem, tipo. vt sl burlar, lograr. -
20 cod-liver oil
(an oil obtained from cod's liver, rich in vitamins A and D.) óleo de fígado de bacalhau* * *cod-liv.er oil[kɔd livə 'ɔil] n óleo de fígado bacalhau.
См. также в других словарях:
Bacalhau — means codfish in Portuguese, but the word almost always refers to salt cod and the dishes made from it, as fresh cod is rarely consumed in Portugal. Use Bacalhau dishes are common in Portugal and Galicia in the north of Spain and to a lesser… … Wikipedia
bacalhau — s. m. 1. [Ictiologia] Peixe gadídeo que se cria especialmente nos mares do Norte. 2. Azorrague com que, no Brasil, eram fustigados os escravos. 3. [Jogos] Antigo jogo de rapazes. 4. Pessoa muito magra. 5. [Informal] Cumprimento feito com um… … Dicionário da Língua Portuguesa
Bacalhau — Stockfisch während des Trocknens Trockengestelle mit Stockfisch in Norwegen … Deutsch Wikipedia
Bacalhau — Morue Nom vernaculaire ou nom normalisé ambigu : Le terme « Morue » s applique, en français, à plusieurs taxons distincts. Morue … Wikipédia en Français
Bacalhau à Brás — Saltar a navegación, búsqueda Bacalhau à Brás, en Lisboa El Bacalhau à Brás es una receta típica de la cocina lusa y de Macao en las que el ingrediente protagonista es el bacalao (bacalhau). Es un plato rápido de hacer y muy popular en casi todo… … Wikipedia Español
Bacalhau à Brás — Bacalhau à Brás. Le bacalhau à Brás ou bacalhau à Braz est un plat traditionnel de la cuisine portugaise confectionné à base à de morue. Sommaire 1 Histoir … Wikipédia en Français
Bacalhau à Brás — is one of the most popular ways to prepare codfish in Portugal. It is made from thin strips of cod mixed with onions, and thin strips of potatoes bound by eggs.External links* [http://www.1001receitas.com/component/recipes/receita/Bacalhau a Bras … Wikipedia
Bacalhau à Gomes de Sá — Saltar a navegación, búsqueda El Bacalhau à Gomes de Sá es un plato de la cocina lusa donde uno de los ingredientes principales es el bacalao (bacalhau) cocinado al horno. Este plato tradicional lleva el nombre Gomes de Sá debido a que su creador … Wikipedia Español
Bacalhau à minhota — Saltar a navegación, búsqueda Plato con un bacalhau à minhota servido en Vila Praia de Âncora. El bacalhau à minhota es un plato de la cocina portuguesa típico de la região do Minho en el norte de Portugal, elaborado a base de bacalao … Wikipedia Español
Bacalhau espiritual — Saltar a navegación, búsqueda El Bacalhau espiritual (denominado bacalao espiritual) es un plato típico de cocina portuguesa elaborado en Semana Santa (esta es la razón de sus nombre). El principal ingrediente es el bacalao en salazón, se prepara … Wikipedia Español
Bacalhau à Gomes de Sá — is essentially a casserole of cod, potatoes and onion. It is a speciality from the northern city of Porto, being today popular throughout Portugal, and is considered one of Portugal s greatest bacalhau recipes.Origin of the nameGomes de Sá was… … Wikipedia
