Cod in the Holy Week Cuisine in Menorca

Holy Week is one of the most important religious celebrations in Menorca and, as in many other Mediterranean lands, gastronomic traditions play a fundamental role during these dates. In the case of the island of Menorca, one of the dishes that stands out the most during these days is cod, which, as an emblematic ingredient of Lent cuisine, is prepared in various ways in Menorcan stoves. Cod, caught in cold waters and salted for its preservation, becomes one of the pillars of the Holy Week diet, a time when religious traditions deeply influence the popular cuisine of the island.

Cod: A Lenten Food

The presence of cod in the Holy Week cuisine is not accidental. As in other regions of the Mediterranean, cod became a staple food during Lent due to its characteristics. On days of fasting and abstinence, when animal foods such as meat were prohibited, salted fish was an excellent alternative. This fish could be preserved for longer thanks to its salting process and, in addition, could be consumed in multiple ways, allowing the islanders to enjoy a varied diet during the strict religious restrictions.

Cod, also known as “Lent fish”, is an essential element on the Menorcan tables during Easter, as a reflection of the influence of religious traditions on the local cuisine.

Cod in Menorcan Cuisine: Tradition and Diversity

In Menorca, cod is prepared in various ways according to tradition and local tastes. One of the most famous dishes is cod with leeks, a delicious combination of the fish with a sauce made of leeks, onions, garlic, spring onions, cream and red pepper. This preparation is a perfect example of Mediterranean cuisine, where fresh and seasonal ingredients come together with cod, creating a tasty and nutritious dish.

Another typical preparation is the cod baker's pie, in which the fish is cooked with potatoes, seasonal vegetables, hard-boiled eggs and other ingredients such as garlic, olive oil and paprika. This simple but full of flavour dish is a reflection of the traditional cuisine of the island, where local products and simple but effective cooking techniques are the basis of many dishes.

In addition, cod is usually presented in the form of fritters, known locally as raoles de bacallà, where the fish is crumbled and mixed with ingredients such as endive, onion and chopped garlic, flour and eggs to obtain raoles that, once fried, are crispy on the outside and tender on the inside. These raoles are a truly delicious appetizer or tapa that perfectly accompanies any meal during Easter.

Another variant, better known but no less tasty, is cod with chickpeas, a hot soup that combines cod with legumes such as chickpeas and other vegetables. This preparation is ideal to combat the cold that can accompany spring, especially on those days when the weather is still cool. The chickpeas with cod are a dish that, despite being simple, stands out for its depth of flavors and its ability to comfort the body and soul.