Bacallà a la Llauna

Name: Bacallà a la Llauna (Salt Cod Cooked in the Oven in an Earthenware Dish)
Cuisine: Spain
Ingredients: parsley; 8 pieces of bacallà weighing about 1 kilo (2¼ lb) flour; olive oil; 8 pieces of bacallà weighing about 1 kilo (2¼ lb) flour; 1 kilo (2¼ lb) of fresh tomatoes 2 more cloves garlic; 5 cloves of garlic; 1 kilo (2¼ lb) of fresh tomatoes 2 more cloves garlic; 1 kilo (2¼ lb) of fresh tomatoes 2 more cloves garlic

Salt Cod Cooked in the Oven in an Earthenware Dish

Preparation info

Difficulty
Medium

Appears in

Honey from a Weed

By Patience Gray

Published 1986

About

One of the best ways of preparing salt cod, using the thickest upper part of the fish. In Catalan llauna means tin, but llauna paradoxically is also the name of a shallow but robust earthenware dish of antique form with a curved base, used here.

Ingredients

8 pieces of bacallà weighing about 1 kilo (2¼ lb) flour

Europe
Spain
Fish course
Pescatarian
Catalonia
Mediterranean

Method

Soak the cod the day before (unless sold already soaked, as in Catalan markets), changing the water several times. Cut into neat pieces about 7×5 cm (3" × 2"). Rinse them and dry them, dust with flour and fry in very hot olive oil for about 5 minutes on each side, to brown them, then remove from the pan. Chop the 5 peeled garlic cloves and quickly brown them in the same pan, then add the tomato