Bacallà a la llauna with Tomato and Garlic Sauce

Ingredients

• 500g (1.1 lb) cod fish fillets 500g (1.1 lb) cod fish fillets
• 4 tablespoons olive oil 4 tablespoons olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1/4 cup white wine 1/4 cup white wine
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the olive oil, minced garlic, and a pinch of salt and pepper. Place the cod fish fillets in the marinade, turning them to coat evenly. Let them marinate for at least 30 minutes.
2. 2.
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Remove the cod fish fillets from the marinade, allowing any excess oil to drip off, and place them in the skillet. Cook for 3-4 minutes on each side, until golden brown. Remove the fish from the skillet and set aside.
3. 3.
   In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the chopped onion until translucent. Add the minced garlic and cook for another minute.
4. 4.
   Stir in the diced tomatoes and cook until they start to soften and release their juices. Pour in the white wine and let it simmer for a couple of minutes to cook off the alcohol.
5. 5.
   Sprinkle the paprika over the sauce and season with salt and pepper to taste. Return the cod fish fillets to the skillet, nestling them into the sauce. Cover the skillet and let it simmer for 10-15 minutes, until the fish is cooked through and flakes easily.
6. 6.
   Garnish with fresh parsley and serve the Bacallà a la llauna hot with crusty bread.

Treat your ingredients with care...

• Cod fish — Make sure to choose fresh and high-quality cod fish fillets for the best flavor and texture. If fresh cod is not available, you can use frozen cod fillets, but make sure to thaw them completely before marinating.
• Tomatoes — Opt for ripe and juicy tomatoes to enhance the flavor of the sauce. If fresh tomatoes are not in season, you can use canned diced tomatoes as a substitute.

Tips & Tricks

• For an extra burst of flavor, add a pinch of saffron threads to the tomato and garlic sauce while it simmers.
• Serve the Bacallà a la llauna with a side of roasted potatoes or a fresh green salad for a complete meal.
• If you prefer a spicier sauce, add a dash of cayenne pepper or red pepper flakes to the tomato and garlic mixture.
• To make the dish more hearty, you can add some sliced bell peppers or olives to the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Bacallà a la llauna hot, straight from the skillet, with a generous amount of the tomato and garlic sauce spooned over the fish. Garnish with fresh parsley for a pop of color and freshness. Don't forget to have some crusty bread on the side to soak up the delicious sauce.

Presentation advice

For an elegant presentation, place the cooked cod fish fillets on a platter and spoon the tomato and garlic sauce over them. Sprinkle some fresh parsley on top for a vibrant touch. Serve the dish with a side of crusty bread and a simple green salad to complete the presentation.