Catalan tradition meets sophisticated oven cuisine
When it comes to the ideal wine to accompany food, Bacalao a la Llauna is a fascinating example of Catalan culinary culture. The harmony between wine and food in this dish is defined by the strong aromas of garlic, paprika and the intensely flavorful stockfish. This classic dish from Barcelona is traditionally prepared in a tin pan, the llauna, which gives it its characteristic name. The fish is first floured and fried briefly before being finished in the oven with a spicy mixture of olive oil, pimentón de la vera and plenty of garlic. The result is a fish dish that impresses with its texture and rustic seasoning. For gourmets, this stockfish is proof of how simple ingredients can become a star moment with the right technique. The combination of the saltiness of the fish and the sweet spiciness of the paprika powder calls for an accompaniment that has both freshness and body. It is an honest, powerful dish that brings the Catalan sun to the plate and will immediately delight any lover of Mediterranean cuisine.
Ideal wine pairing: Chardonnay DO Penedès (Penedès, Spain)
A slightly matured Chardonnay from the DO Penedès is the ideal choice for this bacalao, as it has the necessary structure to stand up to the intense garlic notes and paprika powder. Due to the subtle ageing, often in oak barrels, the wine develops creamy nuances and a fine butteriness that harmonizes wonderfully with the texture of the floury, oven-cooked stockfish. The moderately integrated acidity of the Chardonnay buffers the saltiness of the bacalao, while the mineral undertones of the Penedès soil emphasize the maritime freshness of the fish. On the nose, there are often aromas of ripe yellow fruit and a hint of roasted aromas that build a bridge to the roasted garlic. This wine is full-bodied and long-lasting on the palate, which is on a par with the intensity of the dish. The fine balance between fruit and wood ensures that the accompaniment is never overpowering, but elegantly frames the complex flavors of the stockfish and leads to a well-rounded overall experience. Anyone looking for a wine that reflects the Catalan sun in the glass will find this choice the perfect accompaniment to this traditional fish dish.
Further wine recommendations for this dish
Monção e Melgaço DOC (Vinho Verde, Portugal)
This pure Alvarinho from the north of Portugal offers a fascinating maritime freshness that goes perfectly with stockfish. With its pronounced minerality and fine salty notes on the finish, the wine reflects the character of the sea from which the Bacalao originates. The nose reveals intense aromas of citrus fruits, peach and a hint of floral nuances that counteract the heaviness of the oven-cooked fish. The Alvarinho has a remarkable structure and a lively acidity that skillfully balances the olive oil and garlic of the dish. It is very present and clear on the palate, which enhances the rustic components of the Bacalao a la Llauna. This combination is proof of the power of the regional pairing, in which wine and fish form an inseparable unit and support each other in their intensity.
Gavi di Gavi DOCG (Piedmont, Italy)
A Gavi di Gavi, made from the Cortese grape, brings an aristocratic elegance to the table that harmonizes wonderfully with the Catalan speciality. The wine is characterized by its fine herbal spiciness and aromas of green apple and honeydew melon, which provides an exciting contrast to the Pimentón de la Vera. Thanks to its moderate acidity and slender body, it lets the fish take the lead without disappearing into the background. The characteristic note of fresh almonds in the aftertaste subtly complements the roasted notes of the floured fish. It is a very balanced accompaniment that particularly emphasizes the finer nuances of the bacalao and ensures a long-lasting, fresh mouthfeel. The cool style of the Piedmontese white wine brings a pleasant structure to the hearty oven dish and ensures a sophisticated culinary balance that connoisseurs will appreciate.
Chablis Premier Cru AOC (Burgundy, France)
This Chardonnay from northern Burgundy is famous for its steely minerality and precise structure, which makes it an ideal partner for strong fish dishes. As the Bacalao a la Llauna has a very specific texture due to soaking and cooking, the Chablis with its cool vein provides the perfect counterpoint. The aromas of flint, lime and white flowers give the combination an aromatic depth that goes beyond simple rustic cuisine. As a Premier Cru often spends a short time on the fine lees, it has enough melt to absorb the spicy sauce of garlic and wine in the dish. The salty minerality of the wine forms a symbiosis with the fish and allows the maritime flavors to dance on the palate. It is a pairing that combines elegance and down-to-earthness at the highest level.
Weißer Burgunder Pfalz QbA (Pfalz, Germany)
A full-bodied Pinot Blanc from the Palatinate offers a creamy richness that blends excellently with the texture of the stockfish. On the nose, this wine captivates with notes of ripe pear, quince and a hint of hazelnut, which perfectly complements the warm aromas of the oven dish. The rather mild acidity makes this wine a very harmonious companion, which particularly emphasizes the sweetish components of the red bell pepper powder. Thanks to its substance on the palate, it can easily keep up with the intensity of the garlic without being bitter. The fine nutty note on the finish corresponds wonderfully with the slightly encrusted surface of the fish. This German wine recommendation shows how well Burgundian grape varieties can harmonize with Mediterranean spice when they are vinified with enough power and smoothness to create a full-bodied taste experience.
Chardonnay (Casablanca Valley, Chile)
A Chardonnay from the cool coastal regions of Chile brings an exotic fruit component and a wonderful freshness to this pairing. The notes of pineapple and citrus fruit form a lively contrast to the savory garlic and bell pepper sauce of the Bacalao. Thanks to the often moderate ageing in French oak, the wine has subtle nuances of buttered toast and vanilla, which integrate perfectly into the flavors of the baked fish. The sea breezes from the Pacific give the wine a natural saltiness that emphasizes the profile of the Bacalao. This wine has an impressive length and a full-bodied texture that fills the palate and elegantly rounds off the powerful flavors of the dish. It is a modern and at the same time very harmonious combination that bridges the gap between old European tradition and the dynamism of the new world and creates enthusiasm.
The recipe:
Bacalao a la Llauna (stockfish from the oven)
Cooking utensils
- 1 Large ovenproof frying pan (Llauna)
- 1 Kitchen knife
- 1 Cutting board
- 1 spatula
- 1 Small saucepan
Ingredients
The fish
- 500 g Bacalao already watered, in two tranches
- 50 g Flour
- 100 ml Extra virgin olive oil
The sauce
- 6 Cloves of garlic cut into thin slices
- 1 teaspoon pimentón de la vera Noble sweet
- 50 ml dry white wine
- 1 tablespoon fresh parsley finely chopped
- A pinch of salt Dose carefully
Preparation
Preparation and frying
- Thoroughly pat the soaked bacalao dry and turn lightly in the flour. Tap off any excess flour.
- Heat plenty of olive oil in an ovenproof frying pan and fry the fish on the skin side first until golden brown. Turn the fish and fry briefly on the other side, then remove from the pan.
The garlic sauce
- Reduce the heat. Fry the garlic slices in the remaining oil until golden brown. Make sure they do not burn.
- Remove the pan from the heat, stir in the paprika powder (pimentón) and immediately deglaze with the white wine to prevent the spice from burning.
Cooking in the oven
- Place the fish back in the pan in the sauce. Finish cooking in a preheated oven at 180°C for about 8 to 10 minutes.
- Before serving, sprinkle with the chopped parsley and spoon the aromatic sauce over the fish.
Recommended sides:
- Catalan “mongetes” (white beans)
- Baked potato slices from the oven
- A classic tomato salad with onions
