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ba·ca·lao(bä′kə-lou′) or ba·ca·lhau (-kəl-you′)
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.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Cookery) dried salt cod
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
ba•ca•lao(ˌbɑ kəˈlaʊ, ˌbæk ə-)
codfish, esp. when dried and salted.
[1545–55; < Sp bacal(l)ao, probably < Basque bakaiļao]
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