bacalao guisado

bacalao guisado

Bacalao (cod fish) is consumed in the Dominican Republic year round but is mostly prepared in almost all Dominicans households during Lent and Easter. Bacalao is mostly cooked three ways: "guisado" which means stewed, in scrambled eggs and in locrio (with rice). Other ways of cooking bacalao are: bacalao fritters, bacalao in creamy coconut sauce and bacalao salad.

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Del af tale: noun
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Blossary: Dominican slang
Branche/domæne: Food (other)
Category: International dishes
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bacalao

Seafood; General seafood

Una familia de peces con una textura escamosa y sabor suave.

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Food (other); International dishes

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Food (other); International dishes

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chimmichurri

Food (other); Fast food

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asopao

Food (other); International dishes

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kosher

Food (other); International dishes

Alimentos preparados de acuerdo con las leyes alimenticias tradicionales judías.

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Food (other); International dishes

Aceituna comestible bastante grande que se cultiva principalmente en la región del Mediterráneo y se utiliza como fuente del aceite para cocinar.

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Food (other); International dishes

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locrio

Food (other); International dishes

Locrio is a creole dish very similar to Asopao and it's the Dominican version of the Spanish Paella. It can be prepared with different types of meat, shrimps and even the typical ...

chivo picante

Food (other); International dishes

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mangú

Food (other); International dishes

Mangú is a Dominican traditional side dish served for breakfast, lunch or dinner.It´s made up of boiled green plantains. The plantains are then mashed with the water it has been ...

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Branche/domæne: Water bodies Category: Lakes

lago

A body of relatively still fresh or salt water of considerable size, localized in a basin that is surrounded by land. Lakes are inland and not part of ...