The Bacalao a la Llauna Recipe – Authentic Spanish Cod You’ll Love

(Bacalao a la Llauna)


By Edu Valor / Author - Spanish Chef

I had never made this dish before, but the Bacalao a la Llauna recipe is one of the most traditional and beloved seafood dishes in Catalonia.

Once I tried it, I immediately understood why — it’s simple, flavorful, and captures the essence of Barcelona on a plate.

As a Spaniard and a seafood lover, bacalao (salted cod) has always been close to my heart. In Spain, it’s a true staple — and this Catalan-style cod is one of the best ways to enjoy it.

Spanish bacalao a la llauna cod on a plate.
Spanish bacalao a la llauna cod on a plate.


What Is Bacalao a la Llauna?


Bacalao a la Llauna is a traditional Catalan baked cod recipe that originated in Barcelona. The name means “cod in a tin,” referring to the metal tray (“llauna”) it was originally cooked in — a method still used today in homes and taverns across Catalonia.

The dish is incredibly simple: desalted cod fillets baked or finished in the oven with olive oil, garlic, paprika, and sometimes a splash of white wine or tomato. In the northern regions of Catalonia, it’s often served over a bed of creamy white butter beans.

When garlic and paprika hit the hot olive oil, your kitchen instantly smells like a bustling market in Barcelona.

A Taste of Barcelona’s Heritage


This humble dish was born out of modest roots — created during times of scarcity and later adopted as a festive meal during Lent and holidays.

Today, you’ll still find Bacalao a la Llauna on menus across Barcelona’s traditional taverns and local restaurants.

One secret locals swear by: it’s not just the cod that makes the dish — it’s the paprika-infused oil that caramelizes just before serving, giving the fish its signature deep, smoky flavor.

🖨️ Print Recipe

Let's Make the Bacalao a la Llauna Recipe!

Ingredients for 4 Servings

Preparation: 10 minutes
Cooking: approx. 20 minutes

*Measurements in metric and USA Imperial system. For British/Canadian measurements, please use the metric conversion calculator.

  • 800g/1 lb 12 oz desalted (or fresh) cod ( about 200 g per portion - 7 oz per piece )
  • 100g /  ¾ cup all-purpose flour
  • 80ml/ ⅓ cup olive oil
  • 4 garlic cloves, sliced
  • 2 tsp sweet paprika (pimentón dulce)
  • 100ml/ ⅓ cup dry white wine
  • 1 tbsp chopped parsley
  • Salt (only when using fresh cod)

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Season the cod fillets lightly with salt and pepper (skip the salt if using desalted cod).
  3. Lightly coat the fillets with flour, shaking off any excess.
  4. Heat the olive oil in a skillet over medium-high heat. Add the cod fillets and pan-fry for 1–2 minutes per side, just until lightly golden. Transfer the fillets to a deep, oven-safe baking dish or metal tray (the “llauna” tin).
  5. Remove some of the olive oil from the pan with a ladle, leaving just a thin layer.
  6. Add the sliced garlic to the pan and sauté until golden and fragrant.
  7. Remove the pan from the heat, add the paprika, and stir quickly to infuse the oil (be careful not to burn the paprika).
  8. Pour in the white wine, return the pan to medium heat, and simmer for 2 minutes to reduce slightly.
  9. Pour the wine–paprika sauce evenly over the cod fillets in the baking dish. Bake in the oven for 5 minutes.
  10. Garnish with chopped parsley before serving.

 TIPS:

  • Only add salt if you’re using fresh cod. Desalted cod already contains enough natural salt.
  • You can use any oven-safe or heat-resistant baking dish in place of the traditional llauna (metal tray).
  • Remove the pan from the heat before adding paprika to prevent it from burning and turning bitter.
  • Pair the cod with your favorite side dish. In Catalonia, it’s often served over white beans, but grilled vegetables, roasted potatoes, or even sautéed greens work beautifully.
  • If you prefer not to use wine, substitute with tomato purée or broth for a similar depth of flavor.
  • To desalt salted cod: Soak the fish in plenty of cold water in the afternoon, changing the water before going to sleep. Keep the bowl refrigerated if your kitchen is warm.

What You Will Need

  1. A frying pan
  2. Scale
  3. Paring knife
  4. Meat knife
  5. Measuring beaker
  6. Measuring spoon
  7. Ladle
Spaish bacalao a la llauna served with grilled vegetables on a plate.Bacalao a la llauna served with grilled vegetables.
Spanish bacalao a la llauna cod served with grilled vegetables on a plate.Bacalao a la llauna served with grilled vegetables.


Tips for Perfect Bacalao Every Time


A lot of Catalans put a bed of cooked white beans in the tray and then lay the fried cod fillets on them. They then pour the wine-paprika sauce over the fried fish. Here are a few more tips:

  • Choose high-quality desalted cod. If you use salted cod, soak it in water in the afternoon, changing the water just before going to sleep. The next day, drain and dry the cod parts before cooking.
  • Don’t overbake. Bacalao should stay tender and flaky, never dry.
  • Add a base. Try it over cooked white beans, roasted potatoes, or grilled vegetables.
  • Use good paprika. Sweet or Spanish smoked paprika (pimentón de la Vera) makes a huge difference.

In Barcelona, Bacalao a la Llauna often comes with a glass of crisp white wine — for example, a Penedès of green Chardonnay grapes.

Or a cold, blond beer if you’re near the beach. That wouldn't be too crazy.

Why You’ll Love This Spanish Cod Recipe


The cod dish pairs well with baked or roasted vegetables and beans, but also:

  • Quick and easy to make
  • Light yet deeply flavorful
  • Authentic taste of Catalonia
  • Rustic, elegant, and healthy
  • A dish that brings Spain to your table

Whether you’re exploring Spanish cuisine or just looking for a new way to cook cod, this Bacalao a la Llauna recipe delivers comfort, tradition, and incredible flavor — all in one pan.

Enjoy this wonderful dish full of health benefits!


*****


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