Starting in the 15th century in Europe, especially in the north like Norway, the commercialization of cod fish began, because once dried and salted, it was ideal for long sea voyages.
That way, when the journeys to the New World began, the Spanish conquerors included dried and salted cod fish in their food provisions, thus it was brought to America in their fleets.
During Holy Week, the gastronomic syncretism between indigenous and Spanish cuisine is manifested in the different Costa Rican dishes. Thanks to the presence of convents and monasteries, the religious brought their culinary traditions, incorporating local ingredients and accepting new flavors, thus creating new mixed recipes with indigenous, Spanish, and African influences.
Thus, in Costa Rica, gastronomic and religious syncretism occurred; the Catholic religion was imposed, and therefore, during Lent and Holy Week celebrations, the liturgical calendar was followed, which prohibited the consumption of red meats and thus promoted fish consumption.
The Spanish colonizers brought cod fish, and the monks in the convents introduced it into our gastronomy; they prepared and still to this day this delicious dish is being made; a pot is heated with water, onions, chayote squash, carrots, potatoes, sweet peppers, thyme, and garlic are added.
Once the vegetables are soft, the cod fish is added, which has been previously soaked in water for hours to remove the salt, drained, shredded, without scales and without skin. When ready, it is sprinkled with a bit of cilantro.
