Bacalao a la Llauna - Cod with Paprika
This is a good example of a simple Mediterranean recipe that packs both taste and texture with only a few ingredients. It’s a great way to enjoy the flavor of paprika in a rich, velvety sauce. Be sure to pour the sauce over the fish immediately after incorporating the paprika- it will burn very quickly if you’re not careful!
This dish is traditionally made with salt cod, but fresh cod is more common in North America and easier to work with. Feel free to replace the fresh cod with salt cod, or even another delicate, white fish.
- 4 cod filets
- ¼ cup flour
- 3 cloves garlic, sliced (or more)
- 1 Tbsp smoked sweet paprika
- Plenty of olive oil for frying
Rinse cod filets and pat dry. Spread flour on a plate and dredge cod filets.
Add a good amount of olive oil to a non-stick pan, at least ½ -inch deep. Put pan on medium-high heat.
Add dredged cod to the pan and fry until golden and cooked through. Remove from pan and place on a plate.
Add sliced garlic to pan and fry until beginning to brown, about 1 minute.
Remove pan from heat. Add paprika and incorporate into oil quickly with a fork or spoon. Immediately pour over cod to avoid burning the paprika.