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.
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
- Preheat the oven to 375°F.
- Pat the soaked salt cod dry with paper towels and cut into serving-size pieces.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and chilies and cook until fragrant, about 2 minutes.
- Season the flour with salt and pepper, then dredge the salt cod pieces in the seasoned flour, shaking off any excess.
- 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.
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the salt cod is cooked through.
- 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