Summary
Lent is a 40-day period during which meat is traditionally avoided. What starts as a religious commitment for many often ends up being an opportunity to eat better. In this guide: Lent: 40 days to rediscover fish, Cod recipes for Lent, Tuna and bonito recipes.
Lent: 40 days to rediscover fish
Lent is a 40-day period during which meat is traditionally avoided. What starts as a religious commitment for many often ends up being an opportunity to eat better. Fish is easier to digest, lighter, and, when well-cooked, just as tasty as any meat.
The problem is usually a lack of ideas. After the first week, many people repeat the same 3 recipes. That's why we've prepared this guide with varied fish recipes to make the 40 days of Lent anything but boring.
At Bacalalo, we have been working with Icelandic cod and Cantabrian preserves since 1990. We know the product and what works in the kitchen.
Cod recipes for Lent
Cod is the Lenten fish par excellence. It keeps for months thanks to salting, has an intense flavor, and can be prepared in dozens of different ways.
Baked cod with vegetables
Preheat the oven to 200 °C. Cut 2 red peppers, 2 zucchinis, and 1 eggplant into large cubes. Place them on a baking sheet with oil, salt, and thyme. Bake for 20 minutes. Place 4 pieces of desalted cod on top, drizzle with a little oil, and bake for another 12 minutes. The cod will be juicy and the vegetables will add a sweet touch.
Cod Brandade
Cook 400 g of desalted cod in milk for 10 minutes over low heat. Drain (save the milk). Flake the cod and mix it with 200 g of cooked and mashed potato. Gradually add olive oil in a thin stream while stirring, as if making an aioli. If it is too thick, add a little of the cooking milk. Serve warm with toast.
Confit cod with ratatouille
Confit 4 cod loins in olive oil at 65 °C for 20 minutes (use a thermometer). Separately, prepare a ratatouille: sauté onion, green pepper, red pepper, zucchini, and tomato, each separately, and mix at the end. Serve the cod over the ratatouille. The texture of confit cod is silky, almost creamy.
Tuna and bonito recipes
Tuna and bonito are oily fish with a lot of flavor. They stand up well to cooking and combine with powerful flavors.
Marmitako
The quintessential Basque fisherman's stew. Sauté 1 onion, 1 green pepper, and 3 minced garlic cloves. Add 1 tablespoon of pimentón de la Vera and stir quickly. Add 800 g of broken potatoes (broken with a knife, not cleanly cut) and 600 ml of fish stock. Cook for 20 minutes. Add 500 g of bonito in large cubes and cook for only 5 more minutes. The bonito should not be overcooked or it will become dry.
Onion-braised tuna
Cut 3 large onions into thin julienne strips. Sauté them over low heat for 40 minutes with oil, salt, and 1 bay leaf until caramelized. Sear 4 slices of fresh tuna (2 cm thick) in a very hot pan: 1 minute per side. It should be pink inside. Serve over the onions. Total time: 45 minutes.
Quick everyday recipes
Not every day of Lent is for cooking for 2 hours. These recipes can be made in less than 30 minutes.
Baked sardines with lemon
Place 1 kg of cleaned sardines on a baking sheet. Season with oil, coarse salt, lemon slices, and a couple of crushed garlic cloves. Bake for 15 minutes at 220 °C. Done. Baked sardines don't splatter oil like frying them and the kitchen stays clean.
Shredded cod omelette
Shred 200 g of desalted cod. Sauté 1 finely chopped onion until translucent. Beat 6 eggs with the cod and onion. Cook the omelette over medium-low heat for 4 minutes per side. The cod adds a salty touch, making it unnecessary to add salt to the egg.
Pasta with anchovies and cherry tomatoes
Cook 400 g of spaghetti. Separately, heat oil with 3 sliced garlic cloves, 8 Cantabrian anchovy fillets (they melt on their own), and 200 g of halved cherry tomatoes. Sauté for 3 minutes. Mix with the pasta and a handful of fresh parsley. Dinner done in 15 minutes.
Lenten spoon dishes
Spoon dishes are comforting. They are perfect for the cold days that still remain between February and April.
Fish soup
Make a sofrito with 1 onion, 1 leek, 1 carrot, and 2 garlic cloves. Add 1 kg of rockfish (scorpionfish, redfish, monkfish trimmings). Cover with 1.5 liters of water and 200 ml of white wine. Cook for 30 minutes. Strain, blend the vegetables and some of the fish, and pass through a chinois. Adjust salt to taste. Serve with croutons.
Chickpeas with spinach and cod
A simplified Lenten stew. Cook 400 g of chickpeas (or use canned to save time). Sauté 1 onion, 3 garlic cloves, and 1 teaspoon of sweet paprika. Add 300 g of fresh spinach and the chickpeas with some broth. Incorporate 300 g of desalted and flaked cod. Cook for 10 minutes. Serve with a hard-boiled egg on top.
How to organize your weekly Lent menu
The key to not repeating dishes is to alternate types of fish and cooking techniques.
- Monday: Quick recipe (sardines, omelette, pasta with anchovies).
- Tuesday: Stew or spoon dish (marmitako, fish soup).
- Wednesday: Baked fish (cod, sea bass, sea bream).
- Thursday: Salad with canned fish (tuna, anchovies, mackerel).
- Friday: More elaborate recipe (cod pil pil, brandade, confit).
On weekends, improvise with what you find fresh at the market. Seasonal fish is always cheaper and better.
Another recommendation: always have quality canned goods in your pantry. A good jar of Cantabrian anchovies or a can of northern bonito can solve any meal in minutes.
Frequently Asked Questions
Which days of Lent can you not eat meat?
According to Catholic tradition, meat is not eaten on Ash Wednesday, the Fridays of Lent, and Good Friday. The rest of the days are a personal choice. Many people take the opportunity to reduce meat consumption for the entire 40 days.
Is fish and seafood allowed during Lent?
Yes. Lenten abstinence refers only to the meat of land animals (beef, pork, chicken, lamb). Fish, seafood, eggs, and dairy are allowed.
How much cod do I need to feed a family of 4?
Calculate between 200 and 250 g of desalted cod per person. For a family of 4, you need between 800 g and 1 kg. If it's for fritters or croquettes, 400-500 g is more than enough.
Can I freeze leftover fish dishes?
Stews and potajes freeze very well: marmitako, chickpeas with cod, fish soup. They last 2-3 months in the freezer. Baked or grilled recipes lose texture when frozen; it's best to consume them within 1-2 days by storing them in the refrigerator.
Which canned fish are best for Lent?
The essentials: Cantabrian anchovies in olive oil, northern bonito in escabeche or oil, mussels in escabeche, and sardines in oil. At Bacalalo.com, you'll find premium, artisanally selected canned goods.
When does Lent begin and end in 2026?
Lent 2026 begins on Wednesday, February 18 (Ash Wednesday) and ends on Thursday, April 2, just before the Paschal Triduum. These are 40 days of preparation leading up to Holy Week, which this year runs from March 29 to April 5.
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