Bacalao de cuaresma Lenten salt-cod.

The name summons up dour, forbidding images but in fact this is a bright, colourful dish with a sauce of raisins and pine-nuts, and decorated with quartered hard-boiled eggs.

Salt-cod was formerly cooked in many guises during Lent – with rice, for example (page 176). This particular version comes from Cataluña.


  • 550g/ 1 ¼ lb salt-cod, cut into 8 pieces and soaked
  • flour for coating
  • 6 tablespoons oil
  • 4 tomatoes, peeled and chopped
  • 4 cloves garlic, crushed
  • 2 tablespoons chopped parsley
  • 100g/ 3 ½ oz seedless raisins 60g/ 2oz pine-nuts
  • 4 hard-boiled eggs, quartered


Drain the cod well and dip the pieces in flour. Heat the oil and fry the cod quickly until browned. Remove and set aside. In the remaining oil cook the tomatoes, garlic and parsley until set. Add the raisins, pinenuts and cod, cover and cook gently for 20 minutes. Decorate with the hard-boiled eggs and serve.


Didn’t soak the salt cod long enough and tasted very tough and not good at all. However basic recipe was great and very interesting. Certainly try again using Japanese salted cod instead of the mediteranean version.

Made this a second time with non salt cod and the result was fine as well. Pretty easy so worth making regularly!


One comment

  1. Tried twice, once with salt cod that probably was not soaked enough and once with mildly salted Japanese cod that was just fine!


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