Summary
Holy Week is a gastronomic fish festival in Spain. For centuries, abstaining from meat has turned these days into a celebration of all that comes from the sea: cod, anchovies, shrimp, hake, octopus. In this guide: Your Holy Week 2026 menu: day by day, dish by dish, Palm Sunday (March 29): festive opening, Holy Monday and Tuesday: comforting dishes.
Your Holy Week 2026 menu: day by day, dish by dish
Holy Week is a gastronomic fish festival in Spain. For centuries, abstaining from meat has turned these days into a celebration of all that comes from the sea: cod, anchovies, shrimp, hake, octopus. Far from being a limitation, it is an opportunity to shine in the kitchen.
This menu covers the main days of Holy Week 2026 (March 29 to April 5). Each day has an appetizer, a main course, and a dessert. All main courses are fish or seafood-based, respecting tradition. Desserts alternate between seasonal classics.
We have designed the menu with a family table of 4-6 people in mind, with recipes ranging from simple to slightly more elaborate.
Palm Sunday (March 29): festive opening
Appetizer: Cantabrian anchovy platter with breadsticks and oil
Nothing better to start Holy Week than a good can of Cantabrian anchovies. Take them out of the can 10 minutes before serving. Arrange them on a platter with breadsticks, a few drops of extra virgin olive oil, and some gordial olives. That simple, that perfect.
Main: Baked cod with potato gratin
Place desalted Icelandic cod fillets on a bed of thinly sliced potatoes, julienned onion, and red pepper. Drizzle with olive oil and a splash of white wine. Bake at 200 °C for 25-30 minutes. The cod will be juicy and the potatoes will absorb all the juices.
Dessert: Milk torrijas with cinnamon
The queens of Holy Week. Prepare them with the classic milk torrijas recipe and make them the day before: they are even tastier on the second day.
Holy Monday and Tuesday: comforting dishes
Monday — Stew with chickpeas, spinach, and cod
Vigil stew is possibly the most iconic dish of Lent. Cooked chickpeas with fresh spinach, shredded cod, hard-boiled egg, and a sofrito of garlic, paprika, and tomato. Hearty, nutritious, and economical. Use shredded cod or cod flakes for this dish.
Tuesday — Hake in green sauce
Hake fillets with peas in a sauce of garlic, parsley, white wine, and fish broth. Green sauce is one of the great sauces in Spanish cuisine. Prepare it calmly: the garlic should not brown, only perfume the oil. 15 minutes of cooking over low heat and the fillets will be perfect.
Holy Wednesday and Thursday: increasing the intensity
Wednesday — Cod croquettes + Tomato and tuna belly salad
Handmade cod croquettes are an appetizer that always triumphs. Crispy on the outside, creamy on the inside. Accompany them with a seasonal tomato salad, canned tuna belly, fresh spring onion, and black olives.
Holy Thursday — Bacalao al pil pil
Holy Thursday marks the beginning of the Easter Triduum. It deserves a special dish. Bacalao al pil pil is one of the great dishes of Basque cuisine: Icelandic cod fillets cooked over very low heat in olive oil with sliced garlic. The movement of the pan emulsifies the gelatin of the cod with the oil, creating that silky and unmistakable sauce.
Serve with boiled potatoes and a green salad.
Dessert: Pestiños with honey
Pestiños are cousins of torrijas. Fried dough bathed in honey, typical of Andalusia and Extremadura. If you prefer something simpler, repeat with torrijas or prepare rice pudding.
Good Friday: the great day of abstinence
Good Friday is the strictest day of abstinence. No meat. Tradition dictates fish for all meals.
Lunch
- Appetizer: Cod fritters. Light batter with shredded cod, parsley, and a touch of garlic. Fried in hot oil until golden. Makes about 20-25 fritters with 200 g of cod.
- Main: Bacalao a la vizcaína. Cod fillets in a sauce of choricero peppers, poached onion, and garlic. The sauce is thick, red, and aromatic. Serve with bread for dipping.
- Dessert: Wine torrijas with honey.
Dinner (light)
- Castilian garlic soup with poached egg and bread. Comforting and simple.
Holy Saturday and Easter Sunday: the celebration
Holy Saturday — Onion squid + Russian salad
Saturday is preparation day. Dishes that can be made in advance. Onion squid is prepared in 30 minutes and tastes better the next day. Russian salad (with tuna or shrimp instead of the chicken version) is another classic that improves with rest.
Easter Sunday — Grand celebration meal
On Sunday, abstinence is lifted. Many families return to eating meat, but others keep fish as the main course.
- Appetizer: Cantabrian anchovies on toast with butter
- Appetizer: Caviar with blinis and crème fraîche (if you want to add a special touch)
- Main: Confit cod loin at low temperature with spring vegetables (asparagus, peas, broad beans)
- Dessert: Mona de Pascua (in Catalonia and Valencia) or cheesecake
Shopping list: what you need from Bacalalo
For the entire weekly menu, these are the products you can order from bacalalo.com:
- Icelandic cod fillets: 1.5-2 kg for the whole week (4-5 meals)
- Handmade cod croquettes: 2 trays (for Wednesday and as an extra appetizer)
- Cantabrian anchovies: 2 cans (Palm Sunday and Easter Sunday)
- Caviar: 1 can of 30 g (for Easter Sunday)
Order 3-4 days in advance to receive it fresh and on time.
Frequently asked questions about the Holy Week menu
Which days of Holy Week can you not eat meat?
According to Catholic tradition, Ash Wednesday and all Fridays of Lent are days of abstinence from meat. Good Friday is the strictest. However, many families extend the abstinence to the entire Holy Week, especially Thursday, Friday, and Saturday. Consult our guide on fasting and abstinence rules for more details.
Can the menu be prepared in advance?
Many dishes improve with rest. Torrijas, vigil stew, Russian salad, and onion squid taste better the next day. Bacalao al pil pil and hake in green sauce are best made at the moment. Organize yourself by cooking 2-3 dishes on Wednesday to have a more relaxed Thursday and Friday.
How much cod do I need for Holy Week?
For a family of 4 following this complete menu, estimate about 1.5-2 kg of cod in total for the whole week. This covers the oven on Sunday, the stew on Monday, the croquettes on Wednesday, the pil pil on Thursday, the fritters and vizcaína on Friday, and the confit on Sunday.
Can I substitute cod with other fish?
Of course. Hake, monkfish, and sea bass are good alternatives in many recipes. But cod has an advantage: it keeps much better (especially salted) and its texture is unique for dishes like pil pil or vizcaína. Furthermore, it is the quintessential traditional fish of Lent.
What desserts are eaten during Holy Week besides torrijas?
Pestiños (Andalusia), fried flowers or roscos (Castile), rice pudding, Monas de Pascua (Catalonia, Valencia, Murcia), buñuelos de viento, filloas (Galicia), and fried milk are the most typical desserts. Each community has its own.
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