How to make Bacalao a la Llauna: Traditional Catalan Recipe
Bacallà a la llauna is one of those dishes that, despite its simplicity, encapsulates the essence of Catalan gastronomy. Typical of the Lleida area (Lleida), its name comes from the “llauna” (metal tin or tray) in which it was traditionally cooked. It is a comforting dish, full of sea and mountain flavors, thanks to the combination of salted cod, garlic, paprika and, very often, dried beans (white beans).
Unlike other more complex recipes, this one focuses on enhancing the quality of the cod and the paprika and vinegar dressing, creating a crispy layer on the outside and a juicy interior.
📝 Ingredients needed
For 4 people.
For the Cod
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4 pieces (loins) of desalted cod (about 150-200 g per serving).
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Flour for breading.
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Extra virgin olive oil (EVOO) for frying.
For the Red Pepper Garlic
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4-6 cloves of garlic.
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100 ml extra virgin olive oil.
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1 tablespoon sweet red pepper (or a mixture of sweet and spicy, to taste).
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1-2 tablespoons white wine vinegar or sherry vinegar.
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Fresh parsley, chopped.
For the Garnish (Optional, but Recommended)
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400 g cooked white beans (can be canned, well drained and rinsed).
🧑🍳 Step by Step: preparation and cooking
Step 1: prepare the Cod
The key to Canned cod is made by using cod loins that have already been desalted. If you have bought salted cod, remember to desalt it in the fridge for 48 hours, changing the water every 8 hours.
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Drying: Dry the cod loins very well with kitchen paper. This is essential so that the flour adheres and they remain crispy.
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Drying: Lightly coat the cod pieces in flour, removing the excess. We only need a very thin layer.
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First Sealing: Heat plenty of olive oil in a large skillet over medium-high heat.
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Frying: Fry the cod on the skin side for about 3-4 minutes, then flip. Cook the flesh side for just 1-2 minutes more, until golden brown. The goal is to seal it and give it a nice color, not to cook it completely, as it will end up in the oven.
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Set aside: Remove the cod and let it rest on absorbent paper to remove excess oil.
Step 2: Prepare the garlic and beans
While the cod is resting, we will prepare the aromatic base of the dish.
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Sauté the garlic: In a small pan or saucepan, heat the olive oil. Cut the garlic cloves into thin slices and add them to the oil. Heat over low heat. The garlic should be candied and brown very slowly without burning.
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Add the paprika: Remove the pan from the heat so that the oil can cool down a bit. This step is crucial, as if the oil is too hot, the paprika will burn and make the sauce bitter. Add the paprika and stir quickly.
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The Touch of Vinegar: Return the pan to very low heat, just for a moment, and add the vinegar. You will hear the typical sizzling sound, which helps to slightly emulsify the garlic. Remove and reserve.
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Sauté the Beans (Optional): If you are using beans, sauté the cooked beans in the same pan where you fried the cod (with a little new oil if the previous one is very dirty). Season them with a pinch of salt and pepper. This will give them flavor and a slightly crunchy texture.
Step 3: Final Baking and Presentation
All that’s left is the finishing touch!
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Prep the Tray: Preheat the oven to (heat up and down). In a tray or “tin” suitable for the oven, place the sautéed beans (if using them) as a base.
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Place the Cod: Place the cod loins on the beans or directly on the tray, always with the skin side down.
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The Aixell Bath: Generously sprinkle each cod loin with the red pepper garlic.
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Bake: Place the tray in the preheated oven. Bake for about 8 to 10 minutes at . The exact time will depend on the thickness of your loins, but the goal is for the cod to be cooked through and the sauce to be incorporated.
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Serve: Remove the tray from the oven. Serve immediately, one cod loin per plate. Pour a spoonful of the sauce from the tray over each piece and garnish with plenty of chopped fresh parsley.
✨ Tips for Perfect Canned Cod
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Crispy Skin: Make sure that when frying the cod initially, the skin is very dry. The contrast between the golden skin and the juicy interior is part of the charm of the dish.
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Quality of the paprika: Use a good quality paprika, either from La Vera or a sweet paprika that adds a lot of aroma. If you like it spicy, mix a teaspoon of hot red pepper with the sweet.
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Accompaniment: Traditionally it is served with white beans (mongetas), but if you want a change, some baked potatoes or a simple escalivada (roasted vegetables) can also be used.
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Resting: It is important to let the desalted cod rest before cooking it. A good rest improves the texture.
Seafood and health: a perfect combination of flavor and well-being
In the world of gastronomy, few foods combine the pleasure of the palate with health benefits as exquisitely as seafood. At Tritón, our restaurant in Gualta, we not only offer you delicious dishes, but we also propose a journey of well-being through the treasures that the sea offers.
Beyond its unmistakable taste of the sea, seafood is a true gift from nature for our bodies. It’s an excellent source of essential nutrients that our bodies appreciate. We’ll take advantage of these lines to explain why including seafood in your diet is a decision that’s as smart as it is pleasurable.
A trunk of essential nutrients
Seafood is known, above all, for its high protein quality. These proteins are easy to digest and contain all the essential amino acids our bodies need to repair tissue, maintain muscle mass, and function properly. It’s also low in saturated fat, making it an ideal choice for those who want to stay slim without sacrificing flavor.
One of the main protagonists is undoubtedly Omega-3. These essential fatty acids, abundant in seafood such as mussels, clams, and shrimp, are famous for their cardiovascular benefits. They help lower blood pressure, reduce triglyceride levels, and prevent inflammation, protecting our hearts.
We can’t forget about minerals. Seafood is a rich source of zinc, essential for the immune system; selenium, a powerful antioxidant; and iodine, essential for proper thyroid function. In addition, it is one of the best natural sources of vitamin B12, crucial for the nervous system and the formation of red blood cells.
Noticeable Benefits
Incorporating seafood into your diet regularly has tangible effects on your health:
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Cardiovascular Health Reinforced: Omega-3 is your best ally to keep your heart in shape.
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Brain support: The same nutrients that protect the heart also promote cognitive function.
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Natural defenses: Zinc and selenium help you cope with external agents.
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Healthy skin and eyes: Vitamins and antioxidants help keep them in good condition.
Quality, the key to the difference
To get the most out of these benefits, the quality and freshness of the product are absolutely decisive. Shellfish that have lost their properties won’t offer you the same. This is where Tritón in Gualta makes the real difference.
In our restaurant, proximity is our hallmark. We work with local suppliers and fishermen from the Girona coast, ensuring that every mussel, clam, or lobster that arrives at our kitchen is at its peak of freshness. This commitment to excellence is not only evident in the flavor, but is our guarantee that you and your families can enjoy all the benefits the sea has to offer.
In our kitchen, we respect the product because we know its value. We prepare it with techniques that take advantage of its properties and highlight its nature, from grilled shrimp to a sophisticated brothy rice with fish and seafood.
At Tritón, we invite you to live a comprehensive experience: a feast for the senses and a gift for your health. It’s not just about eating, but about nourishing the body and soul with the best that the sea has to offer.
We look forward to seeing you in Gualta to share the authentic taste of well-being with you.
7 fish dishes you must try
Catalan gastronomy is a treasure trove of flavors where sea and mountain cuisine coexist in perfect harmony. Although mountain stews and meat dishes are very well known, fish cuisine has a place of honor on Catalan tables, reflecting its deep connection with the Mediterranean coast. These seven dishes are a journey through the waters of Catalonia, from the Costa Brava to the Ebro Delta, and you can’t leave without tasting them.
1. Suquet de Peix
The Suquet de Peix is the soul of seafood cuisine. A humble dish, born on fishermen’s boats, who used the fish that was not sold to make a stew. This delicacy is prepared with a base of sofrito and a chop of nuts (often almonds and hazelnuts), which binds the intense taste of the fish (such as monkfish, grouper or verat) with potatoes and a concentrated fumet. It is a dish that will make you touch the sky with your fingers and that almost cries out for a good slice of bread to dip it in.
2. Arròs a Banda
Although Arròs a Banda is a Valencian classic, exquisite versions are made in Catalonia, especially in the Costa Daurada and Ebro Delta areas. The key is in the fish fumet, which must be powerful and tasty, made with rock fish. The rice is cooked on the side, absorbing all the flavor of the sea, and is served with seafood and, often, a good aioli.
3. Fideuà
Similar to rice, Fideuà replaces grains with noodles, a simple but brilliant combination. This dish is a festival of marine flavors, where noodles browned in a paella are cooked with seafood (shrimp, king prawns, cuttlefish) and a rich stir-fry. The result is a dish with an irresistible texture, with the noodles crispy on the bottom and full of the taste of the sea on the surface.
4. Esqueixada de Bacallà
For hot days, there is nothing better than a Esqueixada de Bacallà. This refreshing salad is prepared with strips of squeixat cod (hence the name), tomato, onion, pepper and black olives, all dressed with a good drizzle of extra virgin olive oil. It is a dish of contrasts, with the saltiness of the cod that blends perfectly with the freshness of the vegetables.
5. Bacallà a la Llauna
Bacallà a la Llauna is a recipe that dates back to traditional Catalan cuisine. The fish, usually a cod loin, is cooked in the oven or in a metal tray (“tin”) with a stir-fry of tomato, garlic, pepper and a little chilli. The right cooking point and the concentrated stir-fry make this dish a true tribute to simplicity and flavour.
6. Sardines a la Brasa
You don’t have to complicate your life to enjoy good fish. In the summer, in any coastal town, you will find sardines a la brasa or on the grill. Simply with salt and a good oil, the fire does its magic, leaving the skin crispy and the meat tender and full of flavor. They are a staple that will connect you directly with the essence of life by the sea.
7. Mar i Muntanya
Finally, we cannot forget the icon of Catalan cuisine: Mar i Muntanya. This dish, which combines ingredients from the sea and the land in a single casserole, has many variations. The most famous is chicken with lobster or shrimp, or cuttlefish with meatballs. This surprising combination is a demonstration of the creative genius of Catalan cuisine and the richness of its land.
These dishes are just a small sample of the great variety of Catalan fish cuisine. Which of these makes you most want to try?
