How to make Bacalao a la Llauna: Traditional Catalan Recipe

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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

  • 4 pieces (loins) of desalted cod (about 150-200 g per serving).

  • Flour for breading.

  • Extra virgin olive oil (EVOO) for frying.

For the Red Pepper Garlic

  • 4-6 cloves of garlic.

  • 100 ml extra virgin olive oil.

  • 1 tablespoon sweet red pepper (or a mixture of sweet and spicy, to taste).

  • 1-2 tablespoons white wine vinegar or sherry vinegar.

  • Fresh parsley, chopped.

For the Garnish (Optional, but Recommended)

  • 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.

  1. Drying: Dry the cod loins very well with kitchen paper. This is essential so that the flour adheres and they remain crispy.

  2. Drying: Lightly coat the cod pieces in flour, removing the excess. We only need a very thin layer.

  3. First Sealing: Heat plenty of olive oil in a large skillet over medium-high heat.

  4. 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.

  5. 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.

  1. 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.

  2. 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.

  3. 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.

  4. 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!

  1. 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.

  2. Place the Cod: Place the cod loins on the beans or directly on the tray, always with the skin side down.

  3. The Aixell Bath: Generously sprinkle each cod loin with the red pepper garlic.

  4. 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.

  5. 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

  • 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.

  • 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.

  • 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.

  • Resting: It is important to let the desalted cod rest before cooking it. A good rest improves the texture.