Summary
Cod is the fish of Spanish Holy Week. It has been so for centuries and for good reason: it preserves well, it's versatile, it tastes good, and it lends itself to dozens of different preparations. In this guide: Cod as the star of Holy Week, Spoon dishes: 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 so for centuries and for good reason: it preserves well, it's versatile, it tastes good, and it lends itself to dozens of different preparations. From Andalusian Lenten stew to crispy fritters, from Basque pil pil to baked cod with potatoes.
We have gathered 10 recipes that cover all the bases: spoon dishes for Good Friday, quick recipes for Lenten dinners, appetizers for sharing, and elegant dishes for Sunday family meals.
All recipes are tested and have exact quantities. Click on the link for each one to see the complete recipe with photos and step-by-step tips.
Spoon dishes: 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 recipe for Andalusian stew
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 recipe for Extremaduran stew
3. Manchegan Lenten stew (atascaburras in stew)
Crushed potato, cod chunks, chopped walnuts, and raw extra virgin olive oil. La Mancha stew omits legumes and uses potato as its base. A different and very tasty dish.
Time: 50 minutes | Difficulty: easy | Serves: 6 people
→ See full recipe for Manchegan stew
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 batter is prepared the day before and fried at the moment. 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 recipe for Holy Week fritters
5. Battered cod with piquillo peppers
Fillets of desalted cod floured and egg-dipped, fried in olive oil and served on a bed of piquillo peppers sautéed with garlic. A classic of Navarrese cuisine that solves 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. Dip 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 fritters (tortillitas)
Thin, crispy, and full of sea flavor. Unlike fritters, tortillitas are flat and have 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 200 g shredded cod, 150 g chickpea flour, 250 ml cold water, 2 finely chopped spring onions, parsley, and a pinch of salt. The batter should be liquid (more so than for fritters). Fry spoonfuls in very hot oil, flattening them with a slotted spoon so they are thin. 2 minutes per side.
Baked recipes
7. Baked cod with "patatas panaderas" (baker's 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 splash 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 recipe for baked cod
8. Gratinéed cod with aioli
A more festive version of baked cod. The fillets are covered with a layer of homemade aioli and gratinéed 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 dish. Bake at 200 °C for 12 minutes. Remove the dish, cover each fillet with 1 generous spoonful of homemade aioli, and gratinée under the grill for 2-3 minutes, watching carefully 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 broth that thickens on its own as the pot is stirred. The clams open in the same sauce and add an irresistible touch of the sea.
Time: 25 minutes | Difficulty: medium | Serves: 4 people
→ See full recipe for cod in green sauce
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 (the pot must be moved 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 recipe for cod al pil pil
How to choose cod for each recipe
Not all recipes need the same cut of cod. This table will help you choose:
- Thick loin (3-4 cm): ideal for baking, green sauce, pil pil, and gratin. It's 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. 3-4 cm chunks that retain their shape during cooking.
In our store you will find all these cuts, already desalted and ready to cook. Icelandic cod, selected at Mercat del Ninot in Barcelona since 1990.
Plan your Holy Week 2026
This is our menu plan for Holy Week:
- Holy Wednesday (dinner): shredded cod omelet + salad.
- Maundy Thursday (lunch): choice of Lenten stew (Andalusian, Extremaduran, or Manchegan).
- Good Friday (lunch): cod fritters as an appetizer + baked cod or cod in green sauce as 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 lasts 5 days in the refrigerator.
Frequently asked questions about cod recipes for Holy Week
How much cod do I need per person?
As a main course, 150-200 g of desalted cod per person. In stews and casseroles, 100-120 g 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 gratin it.
What is the easiest recipe to start with?
Baked cod with "patatas panaderas" (baker's potatoes). It's uncomplicated, the oven does the work, and it's spectacular. Ideal if you've never cooked cod before.
And the most impressive for guests?
Cod in green sauce with clams or cod al pil pil. Both have an elegant presentation and a surprisingly good flavor. Pil pil requires some practice; green sauce is easier to get right the first time.
How long do I have to desalt the cod?
If you use salted cod, 48 hours in cold water in the refrigerator, changing the water every 8 hours. If you buy already desalted cod, it goes straight from the package to the pan.
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