Basque Seafood Surprise: Bacalao a la Llauna (Basque-style Salt Cod with Garlic and Chili)

Basque-style Salt Cod with Garlic and Chili, also known as Bacalao a la Llauna, is a traditional Basque dish that features the unique flavors of the region. This recipe combines salt cod with garlic and chili to create a flavorful and aromatic seafood dish that is sure to impress.

Basque Seafood Surprise: Bacalao a la Llauna (Basque-style Salt Cod with Garlic and Chili)

Ingredients

  • 1 pound salt cod, soaked overnight and drained
  • 4 cloves garlic, thinly sliced
  • 2 red chilies, thinly sliced
  • 1/4 cup olive oil
  • 1/4 cup all-purpose flour
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F.
  2. Pat the soaked salt cod dry with paper towels and cut into serving-size pieces.
  3. In a large skillet, heat the olive oil over medium heat. Add the garlic and chilies and cook until fragrant, about 2 minutes.
  4. Season the flour with salt and pepper, then dredge the salt cod pieces in the seasoned flour, shaking off any excess.
  5. Place the salt cod pieces in the skillet with the garlic and chilies and cook until golden brown on both sides, about 3-4 minutes per side.
  6. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the salt cod is cooked through.
  7. Remove from the oven and serve hot, garnished with additional sliced chilies if desired.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
10g
Fat
15g

Supplies

Large skillet Oven-safe baking dish

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serve the Basque-style Salt Cod with Garlic and Chili with a side of crusty bread and a simple green salad for a complete meal.

Tips & tricks

Soaking the salt cod overnight is essential to remove excess salt and rehydrate the fish before cooking.

Cost

$20