Barcelona´s BEST-KEPT Fish Recipe | Bacalao a la Llauna Recipe
This Spanish Cod with White beans, known as Bacalao a la Llauna, is Barcelona´s Best-Kept recipe. Like seriously, most people outside the region of Catalunya, where Barcelona is located, have never heard of this dish. But they should, because it has the most incredible flavors.
We´re talking cod fried in olive oil and then finished off in the oven under some white beans with a delicious paprika & garlic sauce. But the best part? It´s super easy to make and comes together in just 30 minutes.
To make this dish, I used Spanish Cod Fillets (10% OFF Your Order with Code ¨SPAINONAFORK10¨) from el Barquero. Truly the BEST Cod I have ever tasted and it takes this dish to next level in goodness.
TIPS & TRICKS to Make this Recipe: The thickness of the cod fillets I used where 1 1/2 inch (4 cm) thick. So I fried them for 4 minutes per side. If the cod fillets you are using are thinner, go for 2 to 3 minutes per side.
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Watch the Video Below on How to Make this Bacalao a la Llauna Recipe
Bacalao a la Llauna Recipe (Barcelona Style Cod)
- 5 tbsp extra virgin olive oil 75 ml
- 4 cod fillets 7 oz / 200 grams each
- 15.5 oz canned white beans 440 grams
- 6 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/2 cup white wine 125 ml
- 1/4 cup all-purpose flour 30 grams
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Grease a 10 in x 7 in (25 cm x 18 cm) casserole dish with 1 tbsp (15 ml) olive oil
Drain the canned white beans into a colander, rinse under cold water and then shake off any excess water, add the beans into the casserole dish, making sure they´re all in a single layer
Heat a large fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
Meanwhile pat the cod fillets dry with paper towels, add the flour into a shallow bowl, season with black pepper and whisk together, then coat each cod fillet in the flour mixture, making sure to fully coat each one all around
Once the olive oil is hot, add the coated cod fillets into the pan, all in a single layer, cook between 3 to 4 minutes per side, depending on the thickness of the fillets, mine where 1 1/2 inch (4cm) thick, so I went 4 minutes per side, then transfer the cod fillets into the casserole dish over beans, all in a single layer
Using the same pan, lower the fire to a low heat and add in 6 cloves garlic thinly sliced, mix continuously, after 30 seconds add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in 1/2 cup white wine and season with sea salt & black pepper, mix together and simmer for 2 minutes, then pour the sauce over the cod fillets
Add the casserole dish into a preheated oven, bake + broil option 190 C - 375 F for about 10 minutes, then remove from the oven and sprinkle with finely chopped fresh parsley, enjoy!
Get the Spanish Cod Fillets I used to Make this Recipe (Use Coupon Code SPAINONAFORK10 to get 10% OFF Your Order)
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