Baked Codfish (Bacalao "a la llauna") (16)

Six servings: 1 kg of desalted and boneless codfish; 20 g paprika; 1 glass white
wine; 4 garlic cloves; flour; salt; olive oil, and parsley.
Preparation: 1. It is better to use thick pieces of the high dorsal part (loin) of the
codfish, once bones and scales have been removed. Flour the desalted codfish
pieces and fry in a pan with 2 dl of olive oil. Place the codfish in a roasting pan.
2. Fry 2 garlic cloves, cut into slices, in the oil used to fry the codfish until the
take on a brown color (it is better to sieve it to avoid refrying flour remaining in
the oil); then add the paprika and the wine right away to avoid that the paprika
gets burned, and allow a few minutes of simmering.
3. Pour this base on the codfish in the roasting pan. Pound the remaining garlic
cloves and the parsley in a mortar and add the resulting fine paste on top of the
fish. Place the roasting pan in a preheated oven to 190º C (374º F) and allow a
few minutes of au gratin function until it browns a bit.
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Hake in Parsley Sauce (Merluza en salsa verde) (17)

17