This document provides a recipe for codfish in the "Llauna" from Catalan cuisine. It calls for desalted codfish cut into pieces and dried. The pieces are floured and fried in hot oil, then placed in a tin tray and put in the oven. Garlic is fried in the same oil and a mixture of pepper and wine is added before going over the fried codfish. The remaining garlic is pricked and parsley is minced to dust over the codfish, then it bakes in the oven for 30 minutes.