Recipe of bacalatus edulis

Enjoy this recipe with our Anayón Chardonnay


Bacalatus Edulis

Author Lucio Lanzán Chueca


  • Cod fillet
  • Porcini mushrooms
  • Sweet onion
  • Garlic
  • Guindilla (Spanish hot chili pepper)
  • Extra virgin olive oil


  • Lightly fry julienne cut onion and add sliced porcini mushrooms with a pinch of garlic and cook until golden brown.
  • In a separate pan, fry the sliced garlic with a small piece of the “guindilla” in olive oil. Remove the garlic before they burn. Allow the oil to cool.
  • Once the oil is cool add the cooked onion and porcini mushrooms along with the cod fillets with the skin up.
  • Cook over a low heat (70-80 Cº) while smoothly moving the frying pan and allow the sauce to thicken.


To assembly: Place the cod fillets over a bed of cooked onions and wild mushrooms. Cover with sauce and garnish with a few slices of fried garlic.

Lucio Lanzán Chueca

Lucio Lanzán Chueca

Lucio Lanzán arrived in Zaragoza from Tabuenca with the intention of studying law. He had a change of heart and promptly enrolled in Escuela de Hostelería de Miralbueno. He looks the part of a rough and ready pub landlord, but beneath his distinctive sideburns are many years of study, hard work and passion for both food and wine. A committed and active chef, he is also a member of the Asociación de Cocineros, Maitres y Sumilleres, and although he dreams of travelling with a gastro-van, presently he is directing the kitchen of La Taberna El Broquel.

The recipe of bacalatus edulis as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

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