Bacalao a la Llauna Spanish Salt Cod Recipe

Main Course 5 Last Update: Jan 05, 2026 Created: Jan 04, 2026

Serves: 4 People
Prepare Time: 20 minutes
Cooking Time: 25 minutes
Calories: -
Difficulty: Easy

Craving a taste of Spain that’s both rustic and refined? Look no further than Bacalao a la Llauna, a beloved Barcelona-style salted cod dish that’s bursting with flavor. Imagine tender flakes of bacalao salted cod, nestled among creamy white beans, all bathed in a vibrant, smoky paprika-garlic sauce. This traditional recipe feels like something you'd enjoy in a cozy Catalan tavern, yet it’s totally doable right in your own kitchen. While it calls for a little planning (hello, salted cod soaking overnight!), the active cooking time is surprisingly short, making this cod Mediterranean recipe a perfect candidate for a special weeknight meal or a festive gathering. Get ready to transform humble ingredients into culinary bliss with this incredible cod recipe oven dish!

Ingredients

Directions

Before You Begin: Soaking Salt Cod
This is crucial! Rinse your salted cod fillets thoroughly under cold running water. Place them in a large bowl, cover completely with cold water, and refrigerate for 24-48 hours. Change the water every 6-8 hours. The cod should taste pleasantly seasoned, not aggressively salty. For thicker pieces, you might need longer soaking.
Preheat & Arrange the Beans:
Preheat your oven to 400°F (200°C). Position an oven rack in the upper third of the oven for potential final browning. Lightly oil a 9x13-inch metal baking pan (your "llauna"). Spread the drained and rinsed white beans evenly in a single layer in the pan. Season the beans very lightly with a pinch of salt and pepper.
Dry, Dredge & Season the Cod:
Once soaked, pat the salted cod fillets very dry with paper towels. This step is key for good browning. In a shallow dish, combine the flour, black pepper, and 1/4 teaspoon salt. Lightly dredge each cod fillet in the seasoned flour, shaking off any excess. This light coating helps protect the fish and encourages a beautiful golden crust when searing.
Pan-Sear the Cod: Heat 2 tablespoons of the virgin olive oil in a large skillet over medium-high heat. Once shimmering, carefully add the dredged cod fillets, skin-side down first if applicable. Sear for 2-3 minutes per side, until lightly golden brown but not cooked through. The exact timing will depend on the thickness of your cod. Transfer the seared cod pieces directly onto the bed of beans in the prepared metal pan, arranging them in a single layer.
Make the Paprika-Garlic Sauce: Reduce the skillet heat to medium-low. Add the remaining 2 tablespoons of olive oil to the pan. Add the sliced garlic and cook gently for 1-2 minutes until fragrant, being careful not to burn it. Stir in the sweet Spanish paprika (and optional red pepper flakes) and cook for just 30 seconds, allowing the paprika to "bloom" in the oil and release its smoky aroma and vibrant color. Deglaze the pan with the dry white wine (or stock + vinegar), scraping up any delicious browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for 1-2 minutes to mellow the alcohol and slightly thicken the sauce. Season the sauce to taste with salt and pepper, remembering the cod will still have some natural saltiness. Stir in the optional sherry vinegar if using.
Bake "a la Llauna": Carefully pour the warm paprika-garlic sauce evenly over the cod fillets and beans in the baking pan. Slide the pan into the preheated oven. Bake olive oil and cod for 12-15 minutes, or until the cod is just cooked through and flakes easily with a fork. An instant-read thermometer inserted into the thickest part of the fish should read around 130-135°F (54-57°C). The beans should be bubbling at the edges. For an extra touch of browning on top, you can broil for the last 1-2 minutes, watching very closely to prevent burning.
Finish & Serve: Remove the pan from the oven. Sprinkle generously with fresh chopped parsley and a final drizzle of fresh extra virgin olive oil. Serve Bacalao a la Llauna straight from the metal tray at the table, allowing everyone to enjoy the sizzling presentation. It’s perfect with plenty of crusty bread to soak up all that incredible sauce, and a simple green salad.

Recipe Nutritional Values

The following nutritional values are per serving (one piece of cake)

Calories

450-550 kcal

Carbohydrates

35-45g

Protein

35-45g

Fat

20-30g

Additional Information

serving, based on 4 servings) Calories: 450-550 kcal Carbohydrates: 35-45g Protein: 35-45g Fat: 20-30g Additional Information: This dish is an excellent source of lean protein from the salted cod loin recipe and fiber from the white beans.
This dish is an excellent source of lean protein from the salted cod loin recipe and fiber from the white beans.
The generous use of extra virgin olive oil in cooking contributes healthy monounsaturated fats, characteristic of the Mediterranean diet.
While the cod is desalted, the dish's sodium content is moderate. Rinsing canned beans further helps manage sodium levels.

Recipe Success Tips

Ingredient Substitutions & Variations

Beans: Feel free to swap the cannellini or great northern beans for chickpeas, or use a delightful mix of both for varied texture and flavor.
Potato Lovers: Some traditional Catalan versions of bacalao a la llauna include a thin layer of sliced potatoes arranged under or around the beans. If you'd like to try this, ensure your potato slices are very thin (e.g., mandoline-sliced) or parboiled slightly before baking to ensure they cook through evenly with the fish and beans. The sauce and baking flow remain the same.
Heat Level: If you enjoy a little kick, opt for hot smoked paprika (pimentón picante) instead of sweet, or add an extra pinch of cayenne pepper along with the red pepper flakes.
Fresh Fish: If you can't find salted cod, you can use similar weight of fresh, firm, thick cod fillets. Skip the soaking step entirely and lightly season the fresh cod with salt before dredging. Note that fresh cod may cook 3-5 minutes faster in the oven, so keep a close eye on it.

Cultural Variations

The term "llauna" refers to the metal baking tray, which is central to this dish's identity. Traditionally, it's brought straight to the table, still sizzling, emphasizing its rustic, communal origins in old Catalan taverns. While our recipe focuses on white beans, other Catalan interpretations might feature potatoes or even artichokes, showcasing the versatility of bacalao in Spanish cuisine.

Make-Ahead & Storage Instructions

Make-Ahead: The most time-consuming part, soaking the salted cod, can (and should!) be done a day or two in advance. Cooked beans can also be prepared several days ahead if you're using dried ones. You can even assemble the beans and sauce in the baking tray a few hours before cooking; just keep the seared cod separate until closer to bake time to prevent it from getting soggy.
Leftovers: Store any leftover Bacalao a la Llauna in an airtight container in the refrigerator for up to 2-3 days.
Reheating: To reheat, gently warm portions, covered, in a low oven (around 300°F/150°C) with a spoonful of stock or water to maintain the cod's moisture. Microwaving is an option but can sometimes make the fish rubbery. While technically freezable, the texture of the cod and beans may become slightly softer or mushier after freezing and thawing, so it's best enjoyed fresh or from the fridge.

Frequently Asked Questions

Recommended Kitchen Tools

Sometimes, you just want to get that delicious Bacalao a la Llauna on the table a little faster without sacrificing flavor. Here are some of our top picks for tools and ingredients that can help you shave off precious minutes and make the cooking process smoother:

Instant-Read Thermometer

Problem: Ever worry about overcooking your beautiful cod, turning it dry and tough? It's a common fear, especially with delicate fish.
Agitate: Guessing doneness can lead to disappointing results, ruining all your hard work and that perfect flaky texture you're aiming for.
Solution: An instant-read thermometer takes the guesswork out of cooking. Just a quick poke, and you'll know your cod is perfectly cooked to around 130-135°F (54-57°C), ensuring juicy, tender results every time.

Quality 9x13 Metal Baking Pan

Problem: You want that authentic "a la llauna" experience with crispy edges and sizzling sauce, but not all baking dishes deliver.
Agitate: Using a ceramic dish might look pretty, but it won't give you the same browning and heat distribution that makes this dish so special. You'll miss out on those delightful caramelized bits!
Solution: Investing in a sturdy 9x13 metal pan or enameled roasting pan is your secret weapon. It conducts heat beautifully, ensuring your beans get creamy and the sauce caramelizes just right, just like in a traditional Catalan tavern.

Pre-Minced Garlic or Garlic Press

Problem: Chopping all that garlic can be a bit of a chore, especially when you're in a rush or your knife skills aren't top-notch.
Agitate: Every minute spent mincing feels like an eternity when the delicious aroma of blooming garlic is just within reach, delaying your meal.
Solution: Keep a jar of good quality pre-minced garlic in your fridge for those super busy nights, or grab a reliable garlic press. Both options let you get that aromatic garlic into your pan in seconds, keeping your workflow smooth and speedy.

Canned Cannellini or Great Northern Beans

Problem: Cooking beans from scratch takes planning and a good chunk of time, which isn't always feasible on a weeknight.
Agitate: If you haven't soaked and cooked your beans, you might think you can't make this recipe, putting off a delicious meal for another day.
Solution: High-quality canned cannellini or great northern beans are a fantastic shortcut! Just drain, rinse, and pat them dry, and they're ready to go, saving you hours without compromising on the creamy texture this dish needs. ---