A traditional Spanish Easter dish called ‘potaje de vigilia’ which is typically served on Good Friday.
The dish uses salt cod as the main ingredient following the catholic prohibition of eating meat on this day. It is considered to be the most popular dish within Spain’s Easter gastronomy. I have modernised this recipe slightly and introduced fresh cod loin which is widely available, although monkfish, sea bass or even salmon will also work really well too. The original recipe uses dried chickpeas, soaked in water the day before and then slowly cooked with garlic, onions, bay leaf and paprika for around 2.5 hours. Instead, I have used tinned chickpeas to make the dish far quicker to make.
Sign up to receive your discount code to use straight away today!
*This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!