Bacallà a la Llauna is one of the great classics of traditional Catalan cuisine: a humble dish in origin, yet remarkably rich in aromas, contrasts and Mediterranean character.

Its history is closely linked to the popular cuisine of Catalonia and, particularly, Barcelona, where salt cod became an essential ingredient in home cooking and in the traditional taverns and wine cellars of generations past.

The name of the dish comes from the llauna, the traditional metal baking tray in which the cod was prepared and taken to the oven. At a time when refrigeration did not exist, cod preserved in salt was an essential pantry ingredient and became especially important during Lent and Holy Week, when meat was traditionally avoided.

The true beauty of this recipe lies precisely in its simplicity.

Good-quality cod, lightly floured and beautifully browned, is combined with an aromatic preparation of garlic, paprika and white wine. The result is a dish with deep flavour, a delicate smoky note and a glossy sauce that coats every tender flake of fish.

Traditionally, we serve it with mongetes del ganxet, sautéed spinach or potatoes, although a more refined garnish can also transform it into an elegant gastronomic dish.

This version respects the spirit of the Catalan culinary tradition while introducing a few refined techniques and presentation details to create an elegant, balanced and gourmet Bacallà a la Llauna without losing its traditional identity.

Ingredients

Serves 4

For the cod

• 4 thick cod fillets, desalted and of good quality.
• Flour, as needed for a light coating.
• 6–8 garlic cloves, finely sliced.
• 1 tablespoon sweet paprika.
• ½ teaspoon smoked paprika, optional.
• 100 ml dry white wine.
• 150 ml fish stock, preferably homemade.
• Fresh parsley, finely chopped.
• Extra virgin olive oil.
• Salt, only if needed.
• Freshly ground black pepper, optional.

For the traditional garnish

• 250 g cooked mongetes del ganxet or white beans.
• 200 g fresh spinach.
• 2 garlic cloves.
• Extra virgin olive oil.
• Salt.

For the finishing touch

• Fresh parsley.
• A few drops of extra virgin olive oil.
• Sweet or smoked paprika, very lightly sprinkled.
• Fresh herb leaves or microgreens, optional.

Optional: a few drops of sherry vinegar or white wine vinegar to add a delicate acidic contrast and balance the intensity of the paprika.

Preparation

01 · Preparing the cod

The beginning of a Catalan classic

If using salted cod, soak it in cold water in the refrigerator, changing the water several times over approximately 36–48 hours, depending on the thickness of the fillets.

Once desalted, drain the cod thoroughly and pat it completely dry with kitchen paper.

This step is essential.

Well-dried cod will brown more effectively, develop a delicate golden crust and reduce splattering during frying.

Check that there are no remaining bones and, if the fillets are particularly thick, divide them into evenly sized portions to ensure uniform cooking.

02 · Lightly flour and brown the cod

A delicate golden crust

Lightly coat the cod fillets in flour, shaking off any excess.

The coating should be very thin: the purpose is to protect the surface and encourage browning, not to create a thick crust.

Heat a generous amount of extra virgin olive oil in a wide frying pan.

Once hot, carefully add the cod and brown it on both sides.

There is no need to cook it completely at this stage.

The aim is to create a golden, lightly crisp and aromatic exterior, while the centre finishes cooking in the oven.

Remove the cod and place it briefly on kitchen paper.

Transfer the fillets to a traditional llauna or ovenproof baking dish.

03 · Prepare the garlic

The Mediterranean fragrance

Remove some of the oil used to brown the cod, leaving enough in the pan to prepare the aromatic base.

Add the sliced garlic and cook gently over low heat.

The garlic should become golden and fragrant, but never burnt, as burnt garlic would introduce an unpleasant bitterness.

Once it begins to take on a beautiful golden colour, remove the pan from the heat for a few seconds.

04 · Add the paprika

The aromatic heart of the dish

With the heat turned off, add the sweet paprika and, if desired, a small amount of smoked paprika.

Stir quickly.

Paprika should not remain in the hot oil for too long, as it can burn easily and become bitter.

This small technique is one of the secrets to a great Bacallà a la Llauna.

The oil takes on a beautiful red colour and becomes infused with the aromas of garlic and paprika.

05 · Deglaze with white wine

The sauce that brings everything together

Return the pan to medium heat and pour in the dry white wine.

Allow it to simmer for a few minutes so that some of the alcohol evaporates.

Add the hot fish stock.

Stir gently and allow the sauce to reduce for 3–5 minutes, until slightly concentrated and aromatic.

For a more refined finish, add a few drops of white wine vinegar or sherry vinegar at this stage.

The acidity should remain subtle, providing freshness and balancing the richness of the paprika and olive oil.

06 · Coat the cod with the sauce

Where the fish meets the aromatic sauce

Carefully pour the hot sauce over the cod fillets.

Make sure the garlic is evenly distributed and that some of the sauce reaches the bottom of the baking dish.

Sprinkle with freshly chopped parsley.

Place the dish in a preheated oven at 190°C / 375°F and cook for approximately 8–10 minutes, depending on the thickness of the fillets.

The cod should remain juicy, pearly and easy to separate into tender flakes, never dry.

During the final minutes, spoon some of the sauce over the fillets so they become glossy and even more flavourful.

07 · Prepare the garnish

The Catalan tradition on the side

While the cod finishes cooking, prepare the garnish.

For a traditional accompaniment, warm the mongetes del ganxet in a frying pan with extra virgin olive oil and one sliced garlic clove.

Sauté gently so that the beans absorb the garlic aroma without breaking apart.

In a separate pan, sauté the fresh spinach with a little olive oil and the remaining garlic.

Cook for just a few minutes, until tender while retaining its colour and freshness.

The combination of beans and spinach creates a wonderful contrast with the cod: softness, texture and fresh vegetal notes that balance the intensity of the sauce.

08 · Rest and finish

The final touch for a perfectly balanced sauce

Remove the cod from the oven and let it rest for 2–3 minutes before serving.

This short resting period allows the juices to redistribute and the sauce to settle.

Gently move the baking dish so that the olive oil, stock and natural juices from the cod come together.

Finish with fresh parsley, a few drops of extra virgin olive oil and, if desired, a very light dusting of paprika.

The finished sauce should be glossy, aromatic and lightly emulsified, while allowing the natural flavour of the cod to remain at the forefront.

Gourmet Suggestions

Magic Dreams Barcelona

To elevate this classic while preserving its Catalan identity:

• Choose thick-cut cod fillets, properly desalted and firm in texture. The quality of the fish is the most important element of the recipe.
• Combine sweet paprika with a small amount of smoked paprika to add aromatic depth without overpowering the cod.
• Add a few drops of sherry vinegar to the sauce for an elegant touch of acidity that balances the richness of the olive oil.
• Prepare the fish stock with white-fish bones and trimmings, onion, leek and parsley for a delicate homemade base.
• For a silkier sauce, reduce the stock slightly before adding it to the cod.
• Always finish with extra virgin olive oil added just before serving. Its fresh aroma gives the dish another layer of Mediterranean character.
• For a contemporary presentation, replace part of the whole beans with a small white-bean purée, maintaining the connection with the traditional recipe while creating a more refined texture.

The secret to an exceptional Bacallà a la Llauna

The key is finding the perfect balance between the golden cod, aromatic garlic, intense paprika and the natural juiciness of the fish.

The cod should never be overcooked.

After the initial browning, the oven should simply finish the cooking process and allow the fish to absorb some of the aromatic sauce.

The second great secret lies in the paprika.

It should be added off the heat to prevent it from burning. Properly handled paprika contributes colour, sweetness and depth; burnt paprika can compromise the entire dish.

Finally, the garlic should be golden, never dark.

Its role is to perfume the olive oil and complement the fish, rather than becoming the dominant flavour.

Gourmet Presentation

Serve the Bacallà a la Llauna in an artisanal ceramic dish or, for a more authentic presentation, in individual small llaunas that echo the spirit of the original recipe.

Place one cod fillet in the centre and arrange a small portion of mongetes del ganxet and sautéed spinach around it.

Partially coat the cod with the garlic, paprika and white wine sauce, leaving some of its golden surface visible.

Finish with a few drops of extra virgin olive oil, fresh parsley and a small fresh herb leaf.

For a more contemporary presentation, shape the beans into a small quenelle or arrange them as a delicate base beneath the cod.

The goal is for the presentation to remain elegant yet immediately recognisable: a traditional Catalan dish dressed for a special occasion without losing its identity.

The sauce should play an important role without overwhelming the plate.

Each bite should bring together the delicate texture of the cod, the fragrance of garlic, the depth of paprika and the freshness of extra virgin olive oil.

Pairing

A dry Catalan white wine makes an excellent pairing.

A Penedès Xarel·lo offers freshness and acidity capable of balancing the richness of the olive oil and paprika.

For those seeking a more contemporary pairing, an alcohol-free white wine with good acidity can also work beautifully.

Serve the wine chilled, but not excessively cold, so that its aromas and character remain expressive.

Storage

Bacallà a la Llauna is at its best when freshly prepared.

If necessary, store the cooked cod in an airtight container in the refrigerator for 1–2 days.

The sauce can be stored separately in the refrigerator for up to 3 days.

To reheat, use a low oven temperature and add a few drops of fish stock or water if the sauce has become too thick.

We do not recommend freezing the cooked cod, as this may affect its texture and juiciness.

For a special meal, the best approach is to prepare the sauce and garnish in advance and cook and finish the cod just before serving.

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