Rocío, cooking influencer: “It takes less time to make a Lenten stew than to order fast food”
A dish that has traditionally been served on Fridays during Lent.
There are many content creators focused on gastronomy, and one of the most prominent right now is Rocío, known on social media as “mamá atómica” (atomic mom). She stands out for the wide range of traditional recipes she shares.
In one of her latest videos, she shows how to prepare potaje de vigilia, a dish that has traditionally been served on Fridays during Lent in Spain. It is made with cod due to the religious prohibition against eating meat during this time of year.
Rocío highlights that “it’s a comforting, spoon-based dish that warms the soul. Perfect for Holy Week, or for any day you want something delicious and comforting.” She also begins by pointing out that “it takes less time to make a potaje de vigilia than to order fast food.”
A true emblem of Spanish cuisine
How is it made? The ingredients listed by mamá atómica are as follows:
- 1 onion
- 2 cloves of garlic
- 5 tablespoons of crushed tomato (or 1 grated tomato)
- 2 potatoes
- Pimentón de la Vera (smoked paprika)
- 2 bay leaves
- 1 can of cooked chickpeas
- 2 large handfuls of spinach
- 4 cod fillets, lightly salted
- Hard-boiled eggs
The content creator explains the recipe and also recommends making it in advance, since it tastes even better the next day. To prepare it, start by sautéing the onion, garlic, and tomato.
Then add the potatoes, paprika, and bay leaves, and cover everything with water. Next, add the chickpeas and spinach.
When the dish is almost ready, place the cod fillets in the pot and let them cook for a few more minutes. Serve with hard-boiled eggs, and all that remains is to enjoy a true classic of Spanish cuisine.