Barcelonas Best Kept Fish Recipe Bacalao A La Llauna

I whipped up this bomb salt cod bake with thinly sliced potatoes, onions, garlic and bell peppers that all come together in a hearty dish that is super satisfying even though prepping it took forever and i had to deal with soaking the fish for 48 hours, its one of those meals that totally makes your day.

I love how Bacalao A La Llauna balances bold flavors with healthy ingredients. I like that salt cod soaked for 48 hours paired with extra virgin olive oil, thin-sliced potatoes, onions, garlic, tomatoes and peppers not only taste great but also offer good protein, fiber and vitamins.

My recipe is hearty and simple.

Ingredients

• Dried salt cod is protein rich but high in sodium; soaking cuts salt and soften fish.
• Extra virgin olive oil is full of healthy fats and gives a fruity, rich touch.
• Potatoes offer carbohydrates and fiber, adding natural creaminess and body to dish.
• Onions pack antioxidants and become sweeter when slowly simmered with other ingredients.
• Minced garlic boosts flavor and immunity while adding a pungent, savory bite.
• Diced tomatoes bring tanginess and lycopene, complementing the fish elegantly.
• Red and green bell peppers deliver vitamins and a mild sweetness that brightens it up.
• Fresh parsley garnish adds a vitamin boost and fresh, balancing flavors.

Ingredient Quantities

• 1 1/2 pounds dried salt cod (bacalao), soaked 48 hours and water changed every 8 hours
• 1/2 cup extra virgin olive oil
• 4 medium potatoes, peeled and thinly sliced
• 2 large onions, thinly sliced
• 4 large garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 red bell pepper, seeded and sliced
• 1 green bell pepper, seeded and sliced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

How to Make this

1. Preheat your oven to 400°F and get a large roasting pan ready.

2. Arrange thin slices of potatoes evenly on the pan, drizzle some olive oil, and season with a bit of salt and pepper.

3. Layer the sliced onions on top of the potatoes then sprinkle the minced garlic evenly.

4. Place the red and green bell peppers over the onions and garlic.

5. Pour the can of diced tomatoes (with juices) all over the vegetables and add the bay leaf, dried oregano, and thyme.

6. Rinse the salt cod well after soaking and arrange the pieces on top of your veggie bed.

7. Drizzle the remaining olive oil over everything and season with a little more salt and freshly ground black pepper.

8. Bake for about 45 to 50 minutes until the fish is tender and the potatoes are soft.

9. Check on it midway, and if you feel its browning too fast, cover the pan lightly with foil.

10. Remove from the oven, sprinkle with chopped fresh parsley, let it rest a few minutes, then serve warm and enjoy your meal.

Equipment Needed

1. Preheated oven at 400°F
2. Large roasting pan
3. Sharp chef’s knife
4. Cutting board
5. Vegetable peeler
6. Garlic mincer or small knife
7. Colander to rinse the salt cod
8. Measuring cups and spoons
9. Aluminum foil to cover the pan if needed
10. Serving utensils for plating and a bowl for chopped parsley

These tools are essential for preparing and cooking the meal, ensuring that the ingredients are handled properly to help maintain their nutritional value.

FAQ

• Q: How long do I need to soak the bacalao?
  
  A: You need to soak it for 48 hours, and don’t forget to change the water every 8 hours so it gets de-salted properly.
• Q: Can I use another kind of fish if I can’t find salt cod?
  
  A: No really, the flavor comes from the bacalao, so it’s best not to substitute. Other fish wont give you the same taste.
• Q: What do I do if I want a spicier taste?
  
  A: Try adding a pinch of red pepper flakes when you cook the onions and garlic. It gives a neat little kick.
• Q: Can I prep some of the ingredients ahead of time?
  
  A: Yep, you can slice the potatoes, onions, and bell peppers earlier and store them in the fridge. Just be careful they don’t get mushy.
• Q: How do I know when the dish is done?
  
  A: Look for soft potatoes and a slightly caramelized top. The cod should be tender and soaked in all the flavors of the sauce.

Barcelonas Best Kept Fish Recipe Bacalao A La Llauna Substitutions and Variations

• If you cant find dried salt cod, try using unsalted cod instead. Just be sure to add a little extra salt to the dish when its cooking.
• If you’re out of extra virgin olive oil, you can use avocado oil or even canola oil instead. The flavor might be a bit different but it’ll work just fine.
• If you dont have a can of diced tomatoes handy, you can use about 2 large fresh tomatoes that are chopped up. Fresh ones may give it a brighter taste.
• If you want a twist on the recipe, using sweet potatoes instead of the regular ones makes a nice change. Just remember that sweet potatoes cook quicker so keep an eye on them.

Pro Tips

1. When you soak the salt cod, make sure you really change the water every 8 hours so it doesnt end up too salty. If the cod isn’t soaked right, the flavor can get off and the fish might be too tough.
2. Watch the roast carefully – if parts of it start browning too fast, cover the pan with foil. This little trick helps the fish and veggies cook evenly without burning and keeps the mess from ruining the taste.
3. Slice your potatoes and onions as evenly as you can, it makes a big difference in how evenly everything cooks. Thinner slices means faster, more uniform cooking through the layers.
4. Before you serve, let the dish rest for a few minutes after taking it out of the oven. This rest time lets the juices settle in the cod and veggies and makes the whole dish taste better.