Dish

Bacallà a la llauna

Baked Salt Cod

Bacallà a la llauna is made with salt cod that is baked in the oven with garlic, tomatoes, and olive oil. The dish is then served with roasted red peppers and a drizzle of olive oil. The dish is simple yet flavorful, with the natural taste of the salt cod shining through. The garlic and tomatoes add a subtle flavor to the dish, while the roasted red peppers provide a nice contrast in texture.

European cuisine› Mediterranean cuisine› Spanish cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Bacallà a la llauna is a traditional dish from Catalonia in Spain. It is believed to have originated in the coastal towns of Catalonia, where fresh seafood is abundant. The dish has been passed down through generations and is still a popular dish in Catalonia today.

Dietary considerations

This dish is gluten-free and dairy-free. It is also low in calories and high in protein, making it a healthy option for those watching their weight.

Variations

There are many variations of this dish, with some recipes calling for the addition of onions, bell peppers, or olives. Some recipes also call for the salt cod to be fried instead of baked.

Presentation and garnishing

Bacallà a la llauna is a simple dish that is best presented in a rustic style. Serve the salt cod on a large platter with the roasted red peppers on the side. Garnish with a sprig of fresh parsley or cilantro.

Tips & Tricks

When baking the salt cod, be sure not to overcook it. The fish should be tender and flaky, not dry and rubbery.

Side-dishes

Roasted red peppers are the perfect side dish for Bacallà a la llauna. They provide a nice contrast in texture and help to balance out the flavors of the dish.

Drink pairings

A crisp white wine, such as Chardonnay, pairs well with this dish. The wine's acidity helps to cut through the richness of the salt cod and olive oil.