bacalao

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ba·ca·lao

 (bä′kə-lou′) or ba·ca·lhau (-kəl-you′)
n.
Codfish, usually dried and salted.

[Spanish bacalao and Portuguese bacalhau, both from Basque bakailao, probably from alteration of Old French cabillau, from Gascon cabelh, head (in reference to the cod's large head), from Latin capitulum, diminutive of caput, head; see chapter.]

bacalao

(ˌbækəˈlaʊ; ˌbækəˈlɑːəʊ)
n
(Cookery) dried salt cod

ba•ca•lao

(ˌbɑ kəˈlaʊ, ˌbæk ə-)

n.
codfish, esp. when dried and salted.
[1545–55; < Sp bacal(l)ao, probably < Basque bakaiļao]
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