TRADITION OF COD IN SPAIN

Cod is a symbol of Spain's tradition, present in ancestral recipes that combine simplicity, flavor, and the memory of entire generations.

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Cod holds a privileged place in the gastronomic history of Spain, with centuries of tradition that have made it one of the country's most versatile and cherished ingredients.Its consumption dates back to the Middle Ages, when salting allowed the fish to be preserved for long periods, facilitating its transport from the Atlantic to the interior of the peninsula.Thanks to this technique, cod became an essential food, especially during Lent, when the Church prohibited eating meat.

Over time, each region has created its own version of cod dishes, bringing local identity and flavor. In the Basque Country, bacalao al pilpil is famous, where the fish's gelatin is combined with olive oil to create an emulsified sauce. In Catalonia, cod with samfaina stands out, a mix of vegetables in the style of ratatouille.I n Andalusia or Castile, it is common to find it in stews, scrambled dishes, or croquettes, always accompanied by simple ingredients that enhance its unique flavor.

Beyond its culinary value, cod symbolizes the connection between tradition, ingenuity, and respect for the product. It is a food that has managed to adapt to the times without losing its essence, and that remains present in both the humblest menus and haute cuisine.Cod not only nourishes the body but also the soul of a culture that values its roots through the palate.

Cod