Classic Lenten and Easter dishes
Lenten cuisine is a unique culinary manifestation that reflects both the religious tradition and the cultural richness of the city. During these months, homes, bars and terraces host dishes featuring fish, vegetables, pulses and, of course, sweets such as torrijas and pestiños.
This tradition is a reminder of the 40 days of fasting that Jesus Christ spent in the desert. It begins on Ash Wednesday, just 40 days before Palm Sunday, when Christians choose to exclude meat from their diet as a commemorative gesture.
Cod is king
Cod is one of the great protagonists of Lenten cuisine. It is cooked in many different ways and accompanied by all kinds of food. There are dishes to suit all tastes: cod croquettes, cod omelettes, cod with tomato, cod pavías or soldaditos de pavía, cod fritters, cod menudo… Without a doubt, there is an extensive menu to choose from and a wide range of flavours to enjoy.
Seasonal vegetables
In addition to spinach, other seasonal vegetables are incorporated into Lenten menus, either as main dishes or as delicious side dishes. Ratatouille, made with garlic, onion, pepper, tomato and courgette, is a popular dish that allows each cook to add their own personal touch. Artichokes are also welcome as a starter, either accompanied by ham or cod.
Pulses and stews
Soups and stews are very common in Lenten cooking and continue until spring. Two essential dishes at this time of year are spinach with chickpeas and chickpeas with cod. In addition, potaje de vigilia, which includes chickpeas, spinach, cod, eggs and more vegetables, offers a comforting and nutritious option for these special days when the cooler temperatures are still with us.
