Bacalao a la llauna | Catalan cod with paprika and white beans
(0)
30 min
Quick
Sezamo
O capodoperă a bucătăriei catalane: fileuri fragede de cod rumenite la tigaie și coapte scurt la cuptor într-un sos aromat de vin alb, usturoi rumenit și boia dulce afumată, servite pe un pat cremos de fasole albă sotată.
Ingredients
Preparation method
Preparing the ingredients and fish
Preheat the oven to 200°C. Peel the garlic cloves and slice them thinly. Wash and finely chop the fresh parsley. Rinse the white beans in a sieve under cold running water and let them drain.
Pat the cod fillets thoroughly dry with paper towels to remove excess moisture. Season them on both sides with sea salt and ground black pepper, then lightly dredge them in wheat flour type 000, shaking off any excess.
Browning the cod and making the sauce
Heat 40 ml of extra virgin olive oil in a large skillet over medium-high heat. Place the cod pieces in the pan and sear them for 2-3 minutes on each side until they develop a nice golden crust. Remove the fillets and transfer them to an ovenproof dish (traditionally called a 'llauna').
Chef's tip
The secret to an authentic 'Bacalao a la llauna' is not to burn the sweet smoked paprika – take the pan off the heat for a few seconds when adding it and pour the wine in immediately to preserve its sweet, smoky flavor without bitterness.
If you would like a traditional spicy kick, you can add a sliced dried chilli pepper along with the garlic.
15 min
Under an hour
