Fish Recipes for Easter: 12 Traditional Ideas

Holy Week and fish: an inseparable pair

Every year, when Holy Week arrives, kitchens throughout Spain smell of fish. It is a tradition with centuries of history that goes far beyond the religious: it is a perfect excuse to bring the best of the sea to the table.

At Bacalalo, we have been selecting the best cod from Iceland and the best Cantabrian preserves since 1990. We know that during this time of year you are looking for recipes that work, that turn out well the first time, and that leave the whole family wanting more.

Here are 12 fish recipes for Holy Week, organized by type of preparation. From simple 30-minute dishes to more elaborate recipes for Easter Sunday lunch.

Cod recipes: the king of Holy Week

Cod is the star fish of this season. Its ability to be preserved in salt made it the perfect food for Lent centuries ago, and today it remains the protagonist.

1. Bacalao al pil pil (Cod in pil pil sauce)

The Basque classic. You need 4 desalinated cod loins (about 200 g each), 200 ml of extra virgin olive oil, 4 cloves of garlic, and 1 chili pepper.

Heat the oil over low heat with the sliced garlic. When they are golden, remove them. Place the cod skin-side up and cook for 10 minutes over low heat. Remove the cod and move the saucepan in circles to emulsify the sauce. The secret: patience and low heat. The gelatin from the cod does the rest.

2. Bacalao a la vizcaína (Cod Biscay style)

Sauté 3 large chopped onions in oil for 45 minutes over low heat until almost caramelized. Add 6 rehydrated and crushed choricero peppers, 2 cloves of garlic, and a pinch of sugar. Cook for 15 more minutes. Place 4 desalinated cod loins on the sauce and let them simmer, covered, for 12 minutes. The result: a red, smooth, and deep sauce.

3. Buñuelos de bacalao (Cod fritters)

Mix 300 g of desalinated and crumbled cod with 200 g of flour, 2 eggs, 1 finely chopped garlic clove, parsley, and a pinch of yeast. Add water until you get a thick batter that still falls from the spoon. Fry spoonfuls in oil at 180 °C for 3-4 minutes. Remove them onto absorbent paper. Makes about 25-30 fritters.

4. Bacalao con tomate (Cod with tomato)

The simplest and one of the most rewarding recipes. Flour 4 cod loins and brown them for 2 minutes on each side. Separately, prepare a sofrito with 1 kg of grated ripe tomatoes, 1 onion, and 2 cloves of garlic. Cook for 30 minutes. Place the cod on the tomato and bake for 10 minutes at 180 °C.

Hake and other white fish recipes

5. Merluza en salsa verde (Hake in green sauce)

Brown 4 slices of hake in oil. Remove. In the same oil, sauté 3 chopped garlic cloves and add 1 tablespoon of flour. Pour in 200 ml of fish stock and 100 ml of white wine. Let it reduce for 5 minutes. Add a good handful of chopped parsley, some washed clams, and return the hake. Cook covered for 8 minutes until the clams open.

6. Lubina al horno con patatas (Baked sea bass with potatoes)

Place 1 kg of thinly sliced potatoes in a baking dish with oil, salt, and 1 sliced onion. Bake for 30 minutes at 200 °C. Place a cleaned 1.2 kg sea bass on top, drizzle with oil and lemon. Bake for 20 more minutes. The trick: the potatoes absorb the fish juices.

7. Rape a la marinera (Monkfish sailor style)

Cut 800 g of monkfish into medallions. Brown them in a casserole with oil. Remove. Sauté 1 onion, 2 cloves of garlic, and 1 green pepper. Add 200 ml of white wine, 400 ml of fish stock, 1 bay leaf, and a pinch of paprika. Cook for 15 minutes. Return the monkfish and add 500 g of clams and shrimp. Cover for 5 minutes.

Seafood and canned goods recipes

8. Gambas al ajillo (Garlic shrimp)

Quick and spectacular. Heat 150 ml of olive oil in a clay pot with 6 sliced garlic cloves and 1 chili pepper. When the garlic begins to brown, add 500 g of peeled shrimp. Cook for 2-3 minutes over high heat. Add parsley and serve immediately with bread for dipping.

9. Anchoas del Cantábrico con pimientos del piquillo (Cantabrian anchovies with piquillo peppers)

No cooking required. Open a jar of quality Cantabrian anchovies (Bacalalo's 00 Anchovies are perfect) and arrange them on roasted piquillo peppers. A drizzle of extra virgin olive oil on top. As an appetizer, it's unbeatable.

10. Pulpo a la gallega (Galician-style octopus)

Boil a 1.5-2 kg octopus in unsalted water for 35-40 minutes (test with a knife on the thickest leg). Let it rest for 10 minutes in the water. Cut into 1 cm slices and place on a bed of boiled potato. Dress with olive oil, La Vera paprika (sweet and spicy), and coarse salt.

Recipes to impress

11. Empanada gallega de bacalao (Galician cod empanada)

Prepare a dough with 500 g of flour, 100 ml of oil, 100 ml of warm water, 1 egg, and salt. For the filling: sauté 2 chopped onions and 1 green pepper. Add 400 g of desalinated and crumbled cod, 200 g of homemade fried tomato, and olives. Roll out the dough, fill, close, and brush with egg. Bake for 35 minutes at 190 °C.

12. Potaje de vigilia (Lenten stew)

The most traditional Holy Week dish. Soak 400 g of chickpeas the night before. Cook with 1 bay leaf for 1.5 hours. Separately, sauté 1 onion, 3 cloves of garlic, and 1 teaspoon of paprika. Add 400 g of spinach, the chickpeas with their broth, 300 g of desalinated crumbled cod, and 2 chopped hard-boiled eggs. Cook everything together for 15 minutes.

Tips for success with fish during Holy Week

• Desalt the cod in advance. A minimum of 48 hours in the refrigerator, changing the water every 8-12 hours. Improperly desalinated cod will ruin any recipe.
• Do not overcook the fish. Most white fish need between 8 and 12 minutes of cooking. If overcooked, they become dry and stringy.
• Fish stock makes all the difference. A good homemade fish stock (with hake heads, leek, carrot, and bay leaf) elevates any sauce.
• Buy in advance. During Holy Week, fresh fish prices rise between 20% and 40%. Desalinated cod and canned goods are a more stable alternative in terms of price and quality.
• Canned goods are your ally. Good anchovies or pickled mussels make a quick appetizer in 2 minutes.

Frequently Asked Questions