Why we eat cod with garlic dip (Bakaliaros Skordalia) on the 25th of March

The 25^th of March is one of Greece’s most important holidays, commemorating two important events: the anniversary of the start of Greece’s struggle for liberation from the Ottomans in 1821, and the ‘Annunciation of the Theotokos’. It is the day on which the Archangel Gabriel announced to the Virgin Mary that she would conceive Jesus Christ, the Son of God.

Given that the 25^th of December, Christmas, is the celebration of the nativity of Christ, it is no surprise that the 25^th of March was selected for the Annunciation, as it is exactly 9 months earlier.

Naturally, this important religious feast is accompanied by a period of fasting. However, the feast is one of the few fasting days on which the Church permits the consumption of fish.

Over the years, the tradition of consuming fish on this day has transcended the religious bounds of the fast and, in modern times, no matter where in Greece you are, the 25^th of March has been intrinsically associated with a specific dish. Cod with garlic dip (Bakaliaros Skordalia)!

This traditional recipe calls for pieces of salted cod to be battered and fried in olive oil to develop a crispy outer crust. The fish is served with skordalia, a paste made of mashed potatoes or bread with plenty of garlic.

The tradition traces its origins to an earlier time, when people observing the fast had difficulties sourcing ingredients for their meals on days when fish was permitted. Whether because they lived in the mountains, where fresh fish was difficult to come by, or due to seasonal unavailability, they had very little variety to choose from. Salted cod was an easily transportable solution that could also be preserved for long stretches thanks to its high salt content. These simple, functional reasons made cod – which eventually came to be associated with this feast – a popular ingredient in Greek cuisine.

Of course, in the modern day, these issues no longer exist. Nevertheless, cod with garlic dip remains an exceedingly tasty traditional dish that is rarely absent from festive meals on this day, often accompanied by other Lenten dishes.

Cod with garlic dip (Bakaliaros Skordalia) is also served at traditional seafood restaurants year-round. It is a classic fish meze that goes well with retsina, tsipouro or ouzo. Be sure to try it if you ever encounter it on a restaurant menu!