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.

Bacalao A La Llauna (codfish And Potato Casserole)

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

  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
  2. Add the sliced potatoes to the skillet and cook until they start to brown, about 5 minutes.
  3. Stir in the flaked codfish and sweet paprika, then pour in the crushed tomatoes. Season with salt and pepper to taste.
  4. Cover the skillet and let the casserole simmer for 40-45 minutes, or until the potatoes are tender.
  5. 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