15 Cod Recipes for Easter 2026

Why cod is the king of Easter

It's no coincidence or whim. Cod has been the central ingredient of Lenten cuisine in Spain and much of the Catholic world for centuries. The explanation has practical and religious roots that are fascinatingly intertwined.

For centuries, the Church established days of abstinence from meat — especially Good Friday and all Fridays of Lent. In that context, salted cod had an enormous advantage over any other fish: it could be preserved for months without refrigeration, transported inland, and was accessible to all social classes. While fresh fish was a luxury reserved for coastal areas and those who could afford it, salted cod reached Castile, Aragon, Extremadura. Every corner of the peninsula.

This democratization of fish generated an extraordinarily rich culinary tradition. Each region developed its own Lenten recipes: chickpea stew in Castile, cod a la Vizcaína in the Basque Country, esqueixada in Catalonia, soldaditos de Pavia in Andalusia, atascaburras in La Mancha. The same ingredient, dozens of interpretations.

Today, religious abstinence is no longer the reason we cook cod during Easter. We do it because it's tradition, because quality cod — properly desalted, carefully cooked — is one of the great pleasures of Spanish gastronomy. And because there are Lenten recipes that simply have no equivalent at any other time of the year.

At Mercat del Ninot in Barcelona, we have been working with cod since 1990. We know that the difference between a mediocre recipe and a memorable one always starts at the same point: the quality of the raw material. Well-cured, properly desalted cod opens up a possibility that low-quality cod simply doesn't offer.

With that in mind, here are 15 recipes to make Easter 2026 (April 2-5) memorable at your table.

Easter appetizers with cod

Appetizers set the tone for a meal. During Easter, where after-dinner conversations extend and the table is as much a social act as a gastronomic one, it's worth paying attention to them. These four are classics that always work — and that you can prepare in advance to avoid stress on the day of the meal.

1. Fluffy cod fritters

Fritters are, possibly, the most universal Easter appetizer in Spanish cuisine. They are made in Catalonia, in the Basque Country, in Madrid, throughout the peninsula — and each family has "its" recipe. The secret to good fritters is not in the batter: it's in the cod. Well-desalted cod, finely shredded, integrated with the batter so that each bite has a real presence of fish.

The batter should be light, almost airy. The frying point is critical: oil at 180 degrees, no more, so that the outside is golden and the inside cooks without absorbing grease. A well-made fritter should not leave an oil stain on the paper.

If you want to save yourself work, our desalted cod fritter dough ready to fry allows you to have the fritters on the table in less than 20 minutes. No desalting, no batter preparation, no complications.

See complete recipe for cod fritters with tips for making them fluffy

2. Homemade and creamy cod croquettes

Cod croquettes are another classic that gains popularity during Easter. Unlike ham croquettes — omnipresent the rest of the year — cod croquettes have their own identity: a deep marine flavor, a somewhat denser texture if done well, and a surprising ability to concentrate the fish flavor for those who try them for the first time.

The key is in the béchamel: it has to be dense, not a lump. And in resting: a croquette dough that hasn't rested for at least 4 hours won't work well. Many cooks prepare them the day before, and they do it right.

For those who prefer not to make the dough from scratch, our raw desalted cod croquettes are ready to fry directly. Made with cod from Mercat del Ninot, homemade béchamel, no preservatives.

See complete recipe for homemade and creamy cod croquettes

3. Gildas with anchovy: the perfect pintxo

The gilda is not exactly a cod recipe — the star here is the anchovy — but it is so essential on any Easter table that it would be a mistake to omit it. An anchovy pintxo in oil, green olive, and chili. Three ingredients, zero complications, extraordinary result.

The secret, as always, lies in the quality of the anchovy. A well-cured Cantabrian anchovy, with a firm texture and the right amount of salt, transforms a gilda from merely acceptable to something memorable. A low-quality anchovy — soft, excessively salty, without nuance — ruins the concept.

See complete recipe for gildas with anchovy and variations

4. Cod salad with orange

A Mediterranean classic that works especially well as a light first appetizer before more substantial dishes. Desalted raw cod — shredded or in thin pieces — with juice orange, black olives, red onion, and a drizzle of olive oil. Fresh, bright, simple.

This salad does not require cooking: the cod is partially "cooked" in the acid of the orange during resting. It is important to use top-quality cod because it will be eaten practically raw — there is no cooking process to correct defects.

See 5 cod salad recipes for all year round

Lenten first courses

Lenten first courses have something special: they usually are the dishes with the most history. The chickpea stew, saffron soup, Catalan esqueixada. Recipes that in many homes are only made during Easter and, precisely for that reason, have an enormous evocative power.

5. Lent stew with cod and chickpeas

Lent stew is the quintessential Easter dish in much of Spain. Chickpeas, spinach, cod, an onion and tomato sofrito, paprika, and the touch of hard-boiled egg at the end that grandmothers know so well. A spoon dish that in the right hands can be extraordinary.

There are two main versions: one that includes spinach and one that doesn't. The classic Castilian version includes spinach — they provide color, texture, and a vegetable counterpoint that balances the richness of the chickpea. The cod is added at the end, already desalted and shredded, so that it doesn't overcook and maintains its texture.

A detail that makes a difference: the sofrito. Making it slowly, with well-poached onion until it's almost caramelized, with the paprika incorporated off the heat so it doesn't become bitter. This sofrito is the flavor base of the entire stew.

See complete recipe for cod stew with chickpeas and spinach

6. Cod soup with saffron

Cod soup with saffron is a more subtle dish than the stew, more elegant. The broth acquires a beautiful golden color thanks to the saffron — which must be in strands, never powdered — and the cod provides the marine background that unites everything. With some fried bread cubes or thin noodles, it's a first-class first course.

The basis for the success of this soup is a good cod fumet made with the bones and skins from desalting. If you buy already desalted cod loin, you won't have the bones; in that case, a conventional white fish fumet is the alternative.

See complete recipe for cod soup with saffron

7. Esqueixada de bacallà

Esqueixada is the great Catalan contribution to the repertoire of raw cod dishes. The name comes from the verb "esqueixar" — to tear — because the cod is shredded by hand, into irregular strips, never with a knife. This broken texture, with its visible fibers, is an essential part of the dish.

It is mixed with diced fresh tomato, green and red pepper, black olives, and a light vinaigrette. The mixture rests for at least an hour before serving so that the flavors integrate. It is a summer dish par excellence in Catalonia, but at Easter, it makes perfect sense as an appetizer or light first course.

For esqueixada, it is essential to use maximum quality cod: it is raw, with no cooking process to soften defects. The cod from Mercat del Ninot, properly desalted, is ideal for this preparation.

See complete recipe for esqueixada de bacallà

Cod main courses for Easter

The main courses are the heart of the Easter meal. This is where the quality of the cod is most noticeable, where cooking techniques make a difference, and where each Spanish region shows its gastronomic personality.

8. Cod in green sauce with clams

Basque green sauce is one of the great sauces in Spanish cuisine. Olive oil, garlic, parsley, fumet, and the collagen from the cod integrate into the cooking liquid, creating that unique, slightly gelatinous emulsion that envelops each piece of fish. Clams are the ideal complement: they add additional marine flavor and a touch of salt that balances the whole.

The technique is important: the constant movement of the pan — the "vaiven" — that allows the cod's collagen to emulsify with the oil and fumet is fundamental. Without that movement, the sauce separates, and the result is completely different.

It is an impressive dish but not particularly difficult once the technique is understood. Ideal for Good Friday.

See complete recipe for cod in green sauce with clams

9. Baked cod with potatoes

Baked cod with potatoes is the most reproduced Easter main course in Spain, and with good reason: it's accessible, allows for infinite variations, can be prepared in large quantities without complication, and the oven does most of the work.

The base is always the same: a bed of thinly sliced potatoes — cooked in the oven with onion, garlic, and oil — over which the cod loin is placed. The combination of the cod juices with the potatoes during baking creates a depth of flavor that has no equivalent.

The key point is not to overcook the cod. At 180 degrees, a medium-thick loin needs between 12 and 15 minutes. Any longer and the cod loses texture, becoming dry and fibrous.

See complete recipe for baked cod with potatoes

10. Cod confit in olive oil

Confit is the most modern technique included in this list, and the one that best highlights the quality of cod. It consists of cooking the fish submerged in olive oil at a low temperature — between 60 and 70 degrees — for a prolonged period. The result is an extraordinarily juicy cod, with the gelatin intact, that melts on the plate with an almost silky texture.

It is not a difficult technique, but it requires a kitchen thermometer and patience. The oil should not exceed 70 degrees at any time — if it boils, the cod overcooks and loses all its effect. At 65 degrees, with 20-25 minutes of cooking, the result is spectacular.

For confit, the quality of the cod makes the biggest difference. A top-quality loin, properly desalted, confited in good extra virgin olive oil, is a dish that needs nothing else.

See complete recipe for cod confit with low-temperature technique

11. Bacalao a la Vizcaína

An absolute classic from the Basque Country that has conquered all of Spain. Vizcaína sauce is made with choricero peppers — not paprika or fresh peppers — which are rehydrated, scraped, and form a dense, deep red sauce with a characteristic sweetness that contrasts with the cod.

It's an elaborate dish, we're not going to sugarcoat it. Choricero peppers need to be hydrated for hours, the sofrito requires time and attention. But the result — that pearly cod over the dark red sauce — completely justifies the effort. It is one of the most visually and gastronomically impressive Easter dishes.

See complete recipe for authentic Bacalao a la Vizcaína

12. Crispy battered cod

Not everything has to be elaborate. Battered cod — well-made — is one of the most direct pleasures of Spanish cuisine. The key is in the oil temperature (180 degrees), the thickness of the batter (thin, never a thick crust), and, above all, the quality of the cod.

A thick-loined, well-desalted cod, battered with flour and egg and fried in clean oil at the correct temperature: crispy exterior, juicy and pearly interior. Eating it freshly made, without waiting, is essential — the batter loses its texture over time.

See complete recipe for crispy battered cod

Surprise dishes: lesser-known but essential recipes

These three recipes are the ones that most surprise those who don't know them. Less universal than stew or baked cod, they have a personality of their own that makes them especially interesting if you want to go beyond the usual Easter repertoire.

13. Bacalao a la llauna (Catalan recipe)

La llauna is a traditional Catalan cooking technique that takes its name from the tin tray — "llauna" — in which it was originally prepared in the neighborhood bread oven. Cod is placed on the tray with garlic, sweet paprika, and olive oil, and baked at high temperature until the skin is crispy and the flesh juicy.

It is a radically simple dish that can surprise with its flavor. The slightly toasted paprika on the cod in the oven gives it a characteristic aroma that is difficult to describe and easy to remember. In Barcelona, it is a classic of "cuina casolana" — home cooking — that in many families is prepared specifically during Lent and Easter.

See complete recipe for bacalao a la llauna

14. Soldaditos de Pavia (Andalusian recipe)

Soldaditos de Pavia are the Andalusian version of battered cod, but with a very distinct identity of their own. The name comes, according to history, from the saffron-yellow color of the batter — which evoked the uniforms of Charles III's army at the Battle of Pavia. The dough is flavored with saffron, which gives it that intense golden color and a flavor that distinguishes them completely from conventional batter.

They are typical of Seville and Cadiz, where they are served as a tapa during Easter. Small, bite-sized, with a glass of manzanilla: it's hard to imagine a more genuinely Spanish combination.

See complete recipe for Soldaditos de Pavia

15. Manchego Atascaburras

Atascaburras is one of the most curious dishes of Spanish Lenten cuisine. Originating from La Mancha, it is a kind of rustic brandade: mashed cooked potato with shredded cod, garlic, olive oil, and walnuts. It is served warm or at room temperature, topped with chopped hard-boiled egg.

The name refers, humorously, to its ability to "ataburrar" — satisfy until full — whoever eats it. It is a hearty dish, with an intense flavor and a dense texture that not everyone likes the first time but definitively conquers on the second. In the Manchego regions, it is as traditional for Easter as stew is in the center of the peninsula.

It is also a dish that allows for variations: more or less garlic according to taste, with generous extra virgin olive oil, with toasted walnuts for a touch of texture. The cod brandade that we prepare at Bacalalo is a more refined version of the same concept — ideal as a base or as a quick alternative.

See complete recipe for Manchego Atascaburras

Easter desserts: torrijas to finish the meal

The quintessential Easter dessert is not cod — it's torrija. Day-old bread soaked in milk or wine, battered in egg, fried in oil, and sprinkled with sugar and cinnamon. A dessert of humble origin that in recent years has experienced a kind of gourmet renaissance, with versions in all upscale restaurants.

Wine torrijas — a classic version in many parts of Castile — have a more complex flavor than milk torrijas, with that vinous nuance that distinguishes them. With a sweet wine like muscatel or a sherry, the result is extraordinary.

If you have the complete Easter menu in mind — starters, first courses, main courses, and dessert — in our article on the complete Easter menu with cod you will find pairing suggestions and timing organization so that everything goes well.

Easter shopping list (6 people)

Organizing purchases in advance is the difference between a relaxed Easter and a stressful one. This list is designed to prepare a representative selection of the previous recipes — not all at once, obviously — for 6 people throughout the holidays.

Note on cod: if you buy salted cod loin instead of desalted, you will need to add 24-48 hours of desalting in cold water (changing the water every 8 hours and keeping it in the fridge). If you buy already desalted cod — like the one we sell at Bacalalo — you can cook directly. A detail that greatly simplifies organization during Easter.

How to organize online shopping with refrigerated delivery

Buying cod online for Easter requires planning. Not because it's complicated — the process is simple — but because of the dates: demand skyrockets in the days leading up to Easter and delivery times can lengthen if left until the last minute.

The sooner the better. For Easter 2026 (April 2-5), we recommend placing your order before March 28th. This guarantees delivery before the start of the holidays with enough margin for desalting if you buy salted, or for organizing the fridge if you buy desalted.

Refrigerated shipping in 24-48h. All Bacalalo cod is shipped in isothermal packaging with cooling gel to maintain the cold chain during transport. Desalted cod arrives ready to cook; salted cod, perfectly preserved.

What to order. For the recipes in this guide, the most versatile combination is:

• Desalted cod loin: for individual presentation dishes (baked, confit, green sauce, vizcaína)
• Cod flakes or shredded desalted cod: for stew, fritters, croquettes, esqueixada, and atascaburras
• Prepared options: ready-made fritter dough, raw croquettes ready to fry or cod brandade for those who want quality without the preparation time

Prepared dishes for those who don't have time. If Easter is packed with commitments and you can't spend hours in the kitchen, our prepared dishes section has options that don't compromise on quality. Heat and serve — with cod from Mercat del Ninot, with 35 years of experience behind it.

Frequently asked questions about cod for Easter

For any questions about our products or orders for Easter, you can contact us directly. At Mercat del Ninot, we have been helping customers choose the right cod for each recipe since 1990.