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Wine with the meal: Bacalao a la Llauna stockfish with garlic and peppers in a pan served with white wine.

Bacalao a la Llauna (stockfish from the oven)

Bacalao a la Llauna is a timeless masterpiece of Catalan cuisine that impresses with its simplicity and depth of flavor. In this recipe, the traditionally dried and re-watered stockfish is perfected through a combination of searing and gentle cooking in the oven. The spice of garlic and sweet paprika powder combines with high-quality olive oil to create an aromatic sauce that keeps the fish succulent. This dish is a feast for all the senses and brings authentic Mediterranean flair straight into your kitchen at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main course
Cuisine Spanish
Servings 2 Servings
Calories 520 kcal

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

Nutritional values per portion

Calories: 520kcalCarbohydrates: 22gProtein: 42gFat: 28g
Keyword Bacalao, Catalan cuisine, Fish recipe, Garlic fish, Oven fish, Pimentón de la Vera, Stockfish
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