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Cod in tomato sauce

Cod in tomato sauce

Main dishes

Bacallà a la llauna is a traditional Catalan dish, cooked in the oven with tomatoes, garlic, and chili peppers.

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Recipe from Rfom, Josep Xicota, CommonsDelinker (Wikibooks), adapted by Recette de cuisine ·

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Bacallà a la llauna is a traditional Catalan dish that is prepared by deep-frying and then baking. It is a simple and delicious recipe that highlights the bacallà, a dried fish.

Ingredients and directions

  • Prep time30 min
  • Cook time25 min
  • Resting24 min
  • Total1 hr 19 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour, fried
  • Estimated cost$6.66 $1.67 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $0.66
  • $0.16
  • $3.52
  • $2.29
  • $0.03

Prices from US supermarkets for 3 of 5 ingredients; Belgian prices for the rest.

Directions

  1. Fill a container with water and the calamari, and let it marinate for 24 hours.
  2. Cut the monkfish into pieces and fry them in olive oil. Drain them well. ≈ 8 min
  3. In a saucepan or cast-iron skillet, arrange the pieces of cod. ≈ 3 min
  4. Add 2 cloves of garlic to the frying oil, along with Espelette pepper and a splash of old wine, then season with salt and pepper.
  5. Make a thick puree using the fresh tomatoes, and spoon it over the cod. ≈ 3 min
  6. Finely chop the remaining clove of Allium sativum (garlic) and the chives, arrange them on the dish, and bake in the oven at medium heat for 10 to 15 minutes.
  7. Serve it hot in the same dish. You can also prepare this cod without tomatoes. ≈ 2 min

The bill

Cod in tomato sauce

  • 250 g of fresh tomatoes.$0.66
  • 3 cloves of garlic.$0.16
  • 1 tablespoon of Espelette pepper.$3.52
  • 250 ml of olive oil.$2.29
  • salt.$0.03

Total$6.66

that's $1.67 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 800 g of dried cod
  • 250 g of fresh tomatoes.
  • 3 cloves of garlic.
  • Fresh julivert.
  • 1 tablespoon of Espelette pepper.
  • One drop of aged wine.
  • 250 ml of olive oil.
  • salt.

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