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Bacallà a la Llauna- Cod In The Pan

My European journey is sadly drawing to a close. Before I depart from magical Barcelona, I have one more traditional Spanish for you by my guest, Núria.

Her blog, Spanish Recipes- Easy to Cook Pic by Pic, initially caught my attention because of the brilliant photos and easy to follow Spanish recipes. When I realized she is from Barcelona, I naturally had to invite her to share a local specialty. Isn’t her cod dish stunning?


Guest Post written by Núria

Some days ago I had a surprising mail in my inbox. Mel was travelling to Barcelona and asked me to prepare a post with a typical dish in order to publish it at her blog while she was in “my city”.

I never had such an offer before and I thought it was such a brilliant idea! So, of course I accepted and thought about a dish that not only was Spanish, but also Catalan, and also from Barcelona.

Catalan cuisine has always emphasized the use of three Mediterranean ingredients: bread, wine and oil, but has also traditionally been famous for the use of other non-Mediterranean products such as cod.

Cod, which comes from the North Atlantic, is a fish that has been incorporated to our cuisine thanks to the possibility of preserving it in salt and drying it, a technique inherited from the Romans. This made it possible to keep it in good conditions and carry it much more easily than any other fish. And allowed, moreover, its consumption outside of coastal areas, especially the countryside and mountains, where for many centuries, was one of the few marine products that arrived there.

If you also plan to visit Barcelona like Mel does, please follow this link which I’m sure it will be of your interest: Catalonia Gastronomy Tourism. Here, you can find all kind of food trades routes, markets routes and traditional cuisine routes, among others.

One of the most traditional Cod market shops in Barcelona is: Bacallaneria Gomà. You can find it at La Boqueria Market.


Bacallà a la Llauna- Cod In The Pan Serves 4

Ingredients

  • 4 generous pieces of desalted cod (preferably buy the back of the nose cod) in Catalan: llom del morro
  • 20 grams of red paprika
  • 1/2 cup dry white wine
  • 4 cloves of garlic
  • flour
  • olive oil
  • parsley
  • salt


Directions

1. Make sure there is no fish bones in your cod and no scales neither. Wash under tap water and dry it. Squeeze it carefully using a clean kitchen cloth.

2. Coat in flour and fry in a sauce pan with 2 dl of olive oil. First fry the skin side. Once is nearly fried, place in a tin pan.

3. Turn the oven’s grill on.

4. Now, in the same sauce pan we fried the cod, fry 2 of the garlic cloves cut in slices. When it gets golden add the paprika and also the wine to avoid the paprika from burning. Let it boil for a few minutes.

5. Pour it over the cod. Mince the rest of the garlics and some fresh parsley and sprinkle the cod with it. Place the tin pan in the oven in the grill position and grill for a few minutes.

6. Since the cod keeps a bit of its salty taste, most of the times it’s not necessary to add salt to the recipe.

Hope you enjoy it! Thanks Mel for giving me this opportunity to show my blog and recipes :D


Here are links to other cod recipes… all of them delicious!


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