Summary
Cod is the fish of Spanish Holy Week. It has been for centuries, and for good reasons: it preserves well, it's versatile, delicious, and can be prepared in dozens of different ways. In this guide: Cod as the star of Holy Week, Spoon recipes: stews, Pan-fried and deep-fried recipes.
Cod as the star of Holy Week
Cod is the fish of Spanish Holy Week. It has been for centuries, and for good reasons: it preserves well, it's versatile, delicious, and can be prepared in dozens of different ways. From Andalusian Lenten stew to crispy fritters, from Basque pil pil to oven-baked cod with potatoes.
We have gathered 10 recipes that cover all bases: spoon dishes for Good Friday, quick recipes for Lenten dinners, appetizers to share, and elegant dishes for Sunday family lunch.
All recipes are tested and include exact quantities. Click on the link for each one to see the complete recipe with step-by-step photos and tips.
Spoon recipes: stews
1. Andalusian Lenten stew with chickpeas and spinach
The dish cooked throughout Andalusia when Good Friday arrives. Tender chickpeas, fresh spinach, cod chunks, and hard-boiled egg. With its sofrito of garlic, tomato, and sweet paprika. A spoon dish that smells of tradition.
Time: 1 hour 15 minutes | Difficulty: easy | Serves: 6 people
→ See full Andalusian stew recipe
2. Extremaduran Lenten stew with noodles
The Extremaduran version uses thick noodles instead of spinach. La Vera paprika gives it a smoky flavor you won't find in any other stew. Hearty and comforting.
Time: 1 hour 10 minutes | Difficulty: easy | Serves: 6 people
→ See full Extremaduran stew recipe
3. Manchego Lenten stew (atascaburras stew)
Roughly chopped potatoes, cod chunks, chopped walnuts, and raw extra virgin olive oil. The La Mancha stew foregoes legumes and uses potatoes as a base. A different and very tasty dish.
Time: 50 minutes | Difficulty: easy | Serves: 6 people
→ See full Manchego stew recipe
Pan-fried and deep-fried recipes
4. Holy Week cod fritters
Crispy on the outside, fluffy on the inside. Cod fritters are the perfect appetizer for Good Friday. The dough is prepared the day before and fried on the spot. With aioli or lemon, they disappear from the plate in seconds.
Time: 30 minutes (plus resting time) | Difficulty: medium | Serves: 4-6 people
→ See full Holy Week fritters recipe
5. Battered cod with piquillo peppers
Desalted cod fillets dipped in flour and egg, fried in olive oil, and served on a bed of piquillo peppers sautéed with garlic. A classic of Navarrese cuisine that makes for a Lenten dinner in 20 minutes.
Time: 20 minutes | Difficulty: easy | Serves: 4 people
How to make it: Cut 4 desalted cod fillets into 2 cm medallions. Coat them in flour and beaten egg. Fry them in hot oil (180 °C) for 2-3 minutes on each side. Separately, sauté 1 can of piquillo peppers with 2 sliced garlic cloves. Serve the medallions over the peppers.
6. Cadiz cod tortillitas
Thin, crispy, and full of sea flavor. Unlike fritters, tortillitas are flat and include spring onion in the batter. Typical of Cadiz, they are eaten as a tapa with a cold beer or a fino.
Time: 25 minutes | Difficulty: easy | Serves: 4-6 people
How to make it: Mix 200g shredded cod, 150g chickpea flour, 250ml cold water, 2 finely chopped spring onions, parsley, and a pinch of salt. The batter should be runny (more so than for fritters). Fry spoonfuls in very hot oil, flattening them with a slotted spoon to make them thin. 2 minutes per side.
Oven recipes
7. Oven-baked cod with "patatas panaderas" (sliced potatoes)
The dish that never fails at any family meal. Cod fillets on a bed of thinly sliced potatoes, onion, green pepper, and a generous drizzle of olive oil. The oven does all the work. You just have to assemble the dish and wait.
Time: 45 minutes | Difficulty: easy | Serves: 4 people
→ See full oven-baked cod recipe
8. Gratinated cod with aioli
A more festive version of oven-baked cod. The fillets are covered with a layer of homemade aioli and gratinated for 3 minutes under the grill until the surface is golden brown. Beneath, the cod remains juicy and tender.
Time: 25 minutes | Difficulty: easy | Serves: 4 people
How to make it: Place 4 desalted cod fillets in a greased baking dish. Bake at 200 °C for 12 minutes. Remove the dish, cover each fillet with 1 generous tablespoon of homemade aioli, and gratinate under the grill for 2-3 minutes, watching to prevent burning. Serve immediately.
Sauce recipes
9. Cod in green sauce with clams
The most elegant dish in this selection. The cod is cooked in an emulsion of olive oil, garlic, parsley, and fish stock that thickens on its own when the pot is moved. The clams open in the same sauce, adding an irresistible taste of the sea.
Time: 25 minutes | Difficulty: medium | Serves: 4 people
→ See full cod in green sauce recipe
10. Cod al pil pil
Only three ingredients: cod, garlic, and olive oil. The sauce is created from the gelatin released by the fish when cooked over low heat. It requires patience (you have to move the pot back and forth for 10-15 minutes), but the result is one of the most elegant sauces in Spanish cuisine.
Time: 35 minutes | Difficulty: medium-high | Serves: 4 people
→ See full cod al pil pil recipe
How to choose cod for each recipe
Not all recipes need the same cod cut. This table will help you choose:
- Thick loin (3-4 cm): ideal for oven, green sauce, pil pil, and gratins. This is the premium cut. It remains juicy and flaky.
- Thin loin (1-2 cm): perfect for battering and frying. It cooks quickly and becomes crispy on the outside.
- Flakes and shredded: the best option for fritters, croquettes, tortillitas, and omelets. More economical and blends well into batters.
- Chunks: for stews and casseroles. Chunks of 3-4 cm that retain their shape during cooking.
In our store you will find all these pieces, already desalted and ready to cook. Cod from Iceland, selected at Mercat del Ninot in Barcelona since 1990.
Plan your Holy Week 2026
Here is our menu plan for Holy Week:
- Holy Wednesday (dinner): shredded cod omelet + salad.
- Holy Thursday (lunch): Lenten stew of your choice (Andalusian, Extremaduran, or Manchego).
- Good Friday (lunch): cod fritters as an appetizer + oven-baked cod or cod in green sauce as a main + torrijas for dessert.
- Holy Saturday (dinner): battered cod with piquillo peppers.
- Easter Sunday: cod al pil pil to celebrate.
Place your order 5 days in advance to ensure availability. Desalted vacuum-packed cod arrives in 24-48 hours and keeps for 5 days in the refrigerator.
Premium Seafood Products — Bacalalo
Since 1990, selecting the best from the sea at Mercat del Ninot, Barcelona. Refrigerated shipping 24-48h.
See desalted cod →🛒 Products mentioned in this article
⭐ 4.9/5 · Cold shipping 24-48h · Since 1990 at Mercat del Ninot
Frequently asked questions about cod recipes for Holy Week
How much cod do I need per person?
As a main dish, 150-200g of desalted cod per person. In stews and casseroles, 100-120g per person is enough because there are other accompanying ingredients.
Can I prepare these recipes with frozen cod?
Yes. Thaw it in the refrigerator for 12-24 hours. Dry it well with paper towels before cooking, especially if you are going to fry or gratinate it.
What's the easiest recipe to start with?
Oven-baked cod with "patatas panaderas" (sliced potatoes). It's not complicated, the oven does the work, and it turns out spectacular. Ideal if you've never cooked cod before.
And the most impressive one for guests?
Cod in green sauce with clams or cod al pil pil. Both have an elegant presentation and a surprising flavor. Pil pil requires some practice; green sauce is easier to get right the first time.
How long do I need to desalinate the cod?
If using salted cod, 48 hours in cold water in the refrigerator, changing the water every 8 hours. If you buy pre-desalted cod, it goes straight from the package to the pan.
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