Salt Cod Recipe: Bacalao a la Llauna

Check it out! It’s the recipe of the month, where we highlight a typical Catalan recipe to go along with anything from the changing of the seasons to whatever it is we are currently craving!

Of course, after the non-stop holidays, we are still uncomfortably full. Way too many family lunches and turrón have got us in the mood for something light and healthy. We’re not saying we’ve made any New Year’s resolutions, but let’s be honest: after peak levels of holiday food glory, we are ready to slim down.

And what better to do that with than with this bacalao a la llauna recipe, a Catalan salt-cod dish that is still rich enough to keep us warm during the chilly months of winter?

Bacalao a la llauna is a delicious Catalan-style salt cod dish that we just love. Try making it yourself with this simple cod recipe!

Salt-cod, or bacalao, is a product that was born out of necessity. Coating the fish in salt meant greatly prolonging its shelf-life, something very valuable in the past when common luxuries like refrigerators or freezers did not exist. Furthermore, it added a lot of flavor to the fish, and that’s why we continue this practice today.

The word llauna refers to the traditional tin recipient people used in the past to maintain flavor, heat and juiciness in the fish. Nowadays, we can use any oven-friendly baking dish. Try this deliciously simply salt cod recipe at home!

Bacalao a la Llauna
Recipe Type: Main
Cuisine: Mediterranean; Catalan
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 pound of thick salt cod filets, soaked at least 24 hours (see note below)*
  • 4-5 cloves of garlic
  • White wine
  • Sweet Spanish paprika
  • Flour
  • Extra virgin olive oil
  • Parsley
  • *Unless you buy the salt cod already desalted, you must prepare it by soaking it in water for at least 24 hours, changing the water about every 8 hours. Depending on the thickness of the filet, you may need to leave it for up to 48 hours.
  1. Prepare the salt cod. After the soaking process, dry the filets by patting with a paper towel.
  2. Coat the filets in flour and brown them in about 1/2 inch of oil over medium heat.
  3. Remove the cod from the pan and place in a glass or tin baking recipient.
  4. 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 then immediately after a generous pour of white wine.
  5. Allow the garlic, paprika and wine to boil for a few minutes as the alcohol evaporates.
  6. Pour the mixture over the bacalao.
  7. Chop the parsley and remaining garlic cloves and sprinkle over the bacalao.
  8. Bake at 180º celsius for about 15 minutes.
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2 Comment

  1. […] have a coffee or snack. Mercat de Ninot has these and much more. Stop by Perello, one of the oldest salt-cod and conserve stalls in the market, for an aperitif of sweet red vermouth and a snack of esqueixada, […]

  2. […] and traditionally, the salt cod itself was created out of a necessity. The cod coated in salt was better preserved than other types of fish, this was important before […]

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