Bacalao a la Llauna (Catalan Cod Recipe)
In our series of Spanish recipes in accordance with the mediterranean diet we recommend trying the classic Bacalao a la Llauna recipe: a traditional recipe from Catalonia. The recipe is called a la llauna (tin in english) because it is made on an oven tray, in ancient times this type of tray had very high sides and gave a feeling that it was a tin.
Recipe for 4 people
|Prep Time||–||Cook Time|
|10 mins||30 mins|
- 4x170g of Cod Loin
- 4-5 cloves of garlic
- White wine
- 1 glass of white wine
- Extra Virgin Olive oil (100% Arbequina Olive Oil)
- Sweet Spanish paprika
If you choose to go with our cod, it is already desalted (salted cod requires 24-48 hours of desalting prior cooking).
Clean the filets in a water bowl after defrosting.
After removing the filets from water pat, them with a paper towel. Coat the filets in flour and brown them in about 1/2 inch of oil over medium heat.
Remove the cod from the pan and place in a glass or tin baking recipient.
Slice two garlic cloves into thin pieces and brown them in the oil from the cod.
When they begin to turn brown, add the paprika first and then immediately after add a generous pour of white wine to the pan.
Allow the garlic, paprika, and wine to boil for a few minutes letting the alcohol evaporate.
Pour the mixture over the cod filets.
Chop the parsley and remaining garlic cloves and sprinkle over the bacalao.
Bake at 180º Celsius for about 15 minutes.