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Barcelona (Spain)
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Main course
Fish & Seafood
Food Flavour DNA
Nutritional Values
400kcal
35gProtein
5gCarbs
25gFat
1gFibre
250 gServing
* Per serving · 250 g. May vary.
Allergens
🐟 Fish
Cavaor Cod
How to order / say it
Say it
Bacallà a la Llauna — [bah-kah-YAH ah lah YAH-oo-nah]
Order
I'd like the Bacallà a la Llauna, please.
Locally
Quisiera el Bacallà a la Llauna, por favor.
Say locally
Salt cod baked with garlic and paprika.
Why try it?
Bacallà a la Llauna showcases Barcelona's love affair with seafood and emphasizes simplicity and flavor. It's a true testament to the Mediterranean influences in Catalan cuisine.
How it tastes
The salt cod is tender and flaky, with a robust flavor accentuated by smoky paprika and garlic, creating a harmonious, savory experience.
Origin & History — first documented: 1850
This dish originated in the 19th century, when Barcelona's ports thrived on the trade of salted cod. Bacallà a la Llauna was born out of necessity, transforming preserved fish into a beloved culinary staple.
Recipe
Ingredients
- 🐟 400 g salt cod fillets
- 🧄 4 cloves garlic
- 🫒 60 ml olive oil
- 🧂 2 tsp paprika
- 🍷 100 ml white wine
- 🌿 2 tbsp parsley
Method
- 1 Soak salt cod in water overnight, changing water several times.
- 2 Heat olive oil and sauté garlic and paprika.
- 3 Add cod fillets, pour wine, and cook until fish is tender.
- 4 Garnish with fresh parsley before serving.
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