Bacalao A La Llauna (codfish And Potato Casserole)
Bacalao a la Llauna, or Codfish and Potato Casserole, is a traditional dish from Aragonese cuisine that combines the flavors of salted codfish, potatoes, and a rich tomato sauce. This hearty casserole is a perfect comfort food for a cozy family dinner.
Ingredients
- 500g salted codfish, soaked and flaked
- 4 large potatoes, peeled and sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can (400g) crushed tomatoes
- 1/4 cup olive oil
- 1 teaspoon sweet paprika
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
- Add the sliced potatoes to the skillet and cook until they start to brown, about 5 minutes.
- Stir in the flaked codfish and sweet paprika, then pour in the crushed tomatoes. Season with salt and pepper to taste.
- Cover the skillet and let the casserole simmer for 40-45 minutes, or until the potatoes are tender.
- Once cooked, remove from heat and let it rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large skillet Cutting board Knife Spatula Casserole dish
Tools
Stove
Serving suggestions
Serve the Bacalao a la Llauna hot, garnished with fresh parsley and accompanied by a side of crusty bread or a simple green salad.
Tips & tricks
Soaking the salted codfish in water for 24 hours, changing the water a few times, will help reduce its saltiness and make it more palatable.
Cost
$15