Cod in Thermomix: 8 Easy Recipes from Beginner to Expert

Why the Thermomix is perfect for cooking cod

Updated March 2026. We have been hand-selecting every product since 1990. This guide reflects that experience.

Cod is one of the most rewarding fish to cook, but also one of the most demanding in terms of temperature. Cooking it too much dries it out and toughens it; cooking it too little leaves a mealy texture and raw flavors. This is where the Thermomix makes a real difference compared to traditional methods.

The key is precise temperature control. When preparing a classic pil pil in a saucepan, you spend ten minutes watching the heat and rocking the saucepan to avoid exceeding 80 °C, the threshold where the emulsion breaks. With the Thermomix, you set 80 °C, spoon speed, and the machine maintains that temperature with a precision of ±2 °C throughout the process. The cod's gelatin emulsifies with the oil automatically, without you having to do anything.

The same goes for brandade. The emulsion of cod with oil and milk requires a constant temperature of between 60 and 70 °C for the fish proteins to act as an emulsifier. In the Thermomix bowl, this happens in a controlled manner while the blades integrate all the ingredients with the texture you want: finer or more rustic depending on the speed.

For fritters, the advantage is different: the choux pastry (or fritter batter made from flour, water, and egg) works perfectly in the bowl without lumps, with just the right temperature to cook the flour before incorporating the eggs. The result is a homogeneous batter in five minutes, whereas the traditional method takes twice as long and has more room for error.

In the Varoma, steamed cod retains its natural juices and the fish's own moisture. The steam temperature is around 100 °C on the surface, but the fish's internal temperature does not exceed 65-70 °C, which is exactly what it needs to be juicy and flaky. You can cook cod in the Varoma while simultaneously preparing a sauce in the bowl: real efficiency.

Finally, the Thermomix eliminates the problem of sauces sticking. Béchamel sauces for croquettes, tomato sauces, and soups are prepared with reverse rotation (to avoid crushing what you don't want to crush) or with low speeds that stir without destroying the fish pieces. A resource that regular Thermomix users know well, but which has special value with cod.

At Bacalalo, we have been working with cod in Barcelona's Mercat del Ninot since 1990. We have seen how home cooking has evolved and how the Thermomix has changed many families' relationship with this fish: recipes that once seemed difficult are now accessible. That's why we have developed this guide: so you can make the most of your machine with the best possible cod.

Cod fritters in Thermomix (perfect dough in 5 minutes)

Cod fritters are one of the most popular appetizers in Catalan and Spanish cuisine. In Catalonia, they are a must-have during Lent and Easter, although they are sold almost all year round at Mercat del Ninot. The key to a perfect fritter is the dough: it must be light, lump-free, and with the cod well integrated so that each bite has its share of fish.

The Thermomix solves the most delicate step of the recipe: cooking the flour in the water and oil mixture before incorporating the eggs. This process, which in the traditional method requires constant attention and the risk of the dough sticking to the pot, is automatic and reproducible in the bowl.

Ingredients (for 20-24 fritters):

• 250 g desalted shredded cod (skinless and boneless)
• 150 g wheat flour
• 200 g water
• 50 g extra virgin olive oil
• 3 medium eggs
• 1 teaspoon baking powder
• 1 finely chopped garlic clove
• Fresh chopped parsley to taste
• Salt and black pepper
• Sunflower oil for frying

Step-by-step preparation:

1. If using salted cod, desalt it beforehand for 24-36 hours, changing the water 3-4 times. If using desalted cod from Bacalalo, you can use it directly.
2. Shred the cod with your fingers, making sure there are no bones left. Set aside.
3. Put the water, oil, and a pinch of salt in the bowl. Program 5 minutes, 100 °C, speed 1. When it reaches temperature, add the flour all at once through the opening while the machine works at speed 3 for 30 seconds.
4. Let the dough cool for 5 minutes. Program speed 4 and incorporate the eggs one by one through the opening, waiting for each one to integrate before adding the next.
5. Add the shredded cod, garlic, parsley, baking powder, and pepper. Mix for 10 seconds, speed 3 (no more, so that the cod is not overly shredded).
6. Let the dough rest for 15 minutes at room temperature.
7. Fry in abundant sunflower oil at 180 °C, using two spoons to shape the fritters. Brown on both sides (about 2-3 minutes per side) and drain on absorbent paper.

For the complete recipe with all variations and frying tips, consult our guide to traditional fluffy cod fritters. If you prefer to skip the preparation, at Bacalalo we also have cod fritter dough ready to fry.

Cod brandade in Thermomix (automatic emulsion)

Brandade is one of the oldest cod preparations in the Mediterranean. In its Provençal version, it only contains cod and oil; in the Catalan and Spanish versions, potato and sometimes garlic or cream are added. The Thermomix turns it into a fifteen-minute recipe with restaurant-quality results.

The secret to a good brandade lies in the emulsion: the cod must release its gelatin and act as a base to integrate the oil drop by drop, just like in a mayonnaise. The controlled temperature of the Thermomix makes this process more reliable than any manual method.

Ingredients (for 4-6 servings):

• 400 g desalted cod (loins or flakes)
• 300 g cooked potato (optional, for the Spanish version)
• 150 g mild extra virgin olive oil
• 100 g warm whole milk
• 2 cloves garlic (optional)
• Salt, white pepper, and nutmeg

Step-by-step preparation:

1. Place the cod in the bowl with 500 g of water. Program 15 minutes, 90 °C, speed 1, reverse rotation. Drain and let cool. Remove skin and bones.
2. If using garlic, place it in the clean bowl and chop for 5 seconds, speed 7. Scrape down the sides with the spatula.
3. Add the shredded cod (and cooked potato if using). Program 2 minutes, 70 °C, speed 4.
4. With the machine running at speed 4 and 70 °C, gradually add the oil in a continuous stream through the opening, as if making mayonnaise. Then add the warm milk in the same way.
5. Adjust the texture: if you want a finer brandade, increase to speed 5-6 for 30 seconds. For a more rustic version, stay at speed 3.
6. Season with salt and pepper. Serve warm with toast, crudités, or as a filling for piquillo peppers.

Consult our detailed recipe for classic cod brandade to learn about all the variations. You can also buy our artisanal cod brandade, ready to heat and serve.

Cod croquettes: the perfect béchamel in Thermomix

Cod croquettes are one of those dishes that everyone wants to make at home but generally resists due to fear of the béchamel: that it will be lumpy, stick, or not have the right consistency to shape the croquettes. The Thermomix eliminates all these problems at the root.

A béchamel for croquettes needs between 20 and 30 minutes of constant cooking and stirring. In the bowl, this process happens automatically and without risk of burning or lump formation, because the blades constantly work the mixture.

Ingredients (for 25-30 croquettes):

• 350 g desalted shredded cod
• 100 g finely chopped onion
• 80 g extra virgin olive oil
• 120 g wheat flour
• 800 g whole milk
• Salt, white pepper, and nutmeg
• For breading: beaten egg, fine breadcrumbs
• Sunflower oil for frying

Step-by-step preparation:

1. Place the onion in the bowl and chop for 5 seconds, speed 5. Scrape down the sides with the spatula.
2. Add the oil and sauté for 5 minutes, 120 °C, speed 1.
3. Add the flour and toast for 2 minutes, 100 °C, speed 2. This step is crucial: the flour needs to be cooked to eliminate the raw taste.
4. Add the milk, salt, pepper, and nutmeg. Program for 20 minutes, 100 °C, speed 4. The béchamel will cook itself without lumps.
5. Add the shredded cod. Mix for 30 seconds, speed 3, reverse rotation (to integrate it without destroying it too much).
6. Pour the mixture into a tray, smooth with a spatula, cover with cling film directly on the surface, and chill in the refrigerator for at least 4 hours (preferably overnight).
7. Shape the croquettes, coat them in beaten egg and breadcrumbs, and fry in abundant oil at 180 °C until golden. Drain on absorbent paper.

The trick for perfect croquettes lies in the amount of flour: this ratio gives a dough that is easy to work with when cold. If the dough is too soft, add 10-15 g more flour in the next attempt. Our guide to creamy cod croquettes explains all the details of the process. If you want to skip the preparation, we have raw cod croquettes ready to fry.

Cod pil pil in Thermomix (emulsion without rocking)

Pil pil is the most technical recipe in the cod recipe book and, paradoxically, the one best suited to the Thermomix. The difficulty of traditional pil pil lies in the temperature: the oil with garlic and chili should not exceed 80 °C for the cod's gelatin to emulsify correctly. As soon as the oil boils, the emulsion breaks and the pil pil turns into an oily, flat sauce.

The Thermomix maintains 80 °C with a precision that no domestic hob can match. The result is a pil pil with the unctuous and bound texture characteristic of the Basque Country, without the twenty minutes of rocking required by the traditional method.

Ingredients (for 4 servings):

• 4 desalted cod loins, 150-180 g each (with skin)
• 300 g mild extra virgin olive oil
• 4 sliced garlic cloves
• 1-2 dried chilies (optional)
• Salt (carefully, as cod already has residual salt)

Step-by-step preparation:

1. Dry the cod loins thoroughly with kitchen paper. This step is essential: excess water prevents emulsification.
2. Put the oil, garlic, and chili in the bowl. Program 10 minutes, 100 °C, spoon speed (reverse rotation). The goal is to confit the garlic without overbrowning it.
3. Remove the garlic and chili with the spatula and set aside.
4. Place the cod loins, skin-side up, in the bowl (or use the simmering basket if the loins are large). Program 15 minutes, 80 °C, spoon speed (reverse rotation). At this temperature, the cod releases its gelatin into the oil.
5. Carefully remove the cod and keep it warm. The liquid in the bowl is a mixture of oil and cod gelatin: this is where the magic happens.
6. Program 4 minutes, 80 °C, speed 3. The blade emulsifies the gelatin with the oil, creating the characteristic unctuous pil pil sauce. If you see that it's not emulsifying enough, increase to speed 4 for 1 more minute.
7. Return the cod to the bowl, add the reserved garlic and chili, and program 2 minutes, 80 °C, spoon speed (reverse rotation) so that everything integrates and the cod warms up.
8. Serve immediately. Pil pil should be served at once; if it cools and is reheated, the emulsion may break.

Note: the amount of gelatin released by cod varies depending on its origin and desalting process. High-quality Icelandic cod has more collagen than lower-quality fillets, which favors emulsification. For more details and the traditional method, consult our recipe for step-by-step Basque cod pil pil.

Steamed cod with vegetables in Varoma

The Varoma is perhaps the most underutilized accessory of the Thermomix, and for cod, it is an excellent tool. Steaming preserves the fish's natural juices, prevents it from drying out, and maintains its characteristic flaky texture. While the cod cooks in the Varoma, you can simultaneously prepare a sauce or vegetables in the bowl.

This recipe is the simplest of all in the article and the most suitable for beginners. It requires no emulsions or special techniques, and the result is a healthy, complete dish with all the cod's flavor intact.

Ingredients (for 4 servings):

• 4 desalted cod loins, 150-180 g each
• 2 medium potatoes, peeled and sliced 0.5 cm thick
• 2 carrots, peeled and sliced
• 1 leek, sliced
• 200 g green beans
• 600 g water for the Thermomix bowl
• 2 bay leaves, salt, and pepper
• Extra virgin olive oil, lemon, and parsley for serving

Step-by-step preparation:

1. Pour water, bay leaves, and a pinch of salt into the Thermomix bowl.
2. Place the potatoes and carrots in the Varoma tray (they take longer to cook). Place the green beans and leek in the Varoma's upper tray.
3. Position the Varoma over the bowl and program for 15 minutes, Varoma temperature, speed 1.
4. After the time, carefully open the Varoma (steam escapes upwards) and place the cod loins on top of the vegetables. Replace the Varoma and program for 12-15 more minutes, Varoma temperature, speed 1. The time depends on the thickness of the loins: thin loins (1.5 cm) need 12 minutes; thick loins (2.5-3 cm) need 15-18 minutes.
5. Check the cod: it should flake easily but not be dry. If it needs more time, add 3-4 minutes.
6. Serve the cod over the vegetables, drizzle with extra virgin olive oil, a few drops of lemon, and chopped fresh parsley.

Variation: While the cod cooks in the Varoma, you can prepare a romesco sauce, a warm onion vinaigrette, or a tomato soffritto in the bowl: empty the water from the bowl after the vegetables are cooked, add the sauce ingredients, and program as appropriate.

Cod with tomato in Thermomix

Cod with tomato is a classic of Spanish cuisine that allows for multiple regional variations: with peppers, with olives, with hard-boiled egg, with fried potatoes. The Thermomix simplifies the tomato soffritto, which normally requires 30-40 minutes of slow cooking in a pan, reducing it to an automatic 25-minute process.

Ingredients (for 4 people):

• 500 g desalted cod in pieces (loins or belly)
• 600 g peeled and chopped fresh tomatoes (or quality canned tomatoes)
• 1 medium onion, chopped
• 2 cloves garlic
• 1 small red pepper, chopped
• 80 g extra virgin olive oil
• 1 teaspoon sugar (to balance acidity)
• Sweet paprika, bay leaf, salt, and pepper
• Fresh parsley for serving

Step-by-step preparation:

1. Place garlic and onion in the bowl. Chop for 5 seconds, speed 5. Scrape down the sides with the spatula.
2. Add the oil and pepper. Sauté for 8 minutes, 120 °C, speed 1.
3. Add the tomato, sugar, paprika, bay leaf, salt, and pepper. Program for 25 minutes, 100 °C, speed 1, reverse rotation. If you want a finer sauce at the end, switch to progressive speed 5-7-10 for 30 seconds (without reverse rotation).
4. Place the cod pieces over the sauce in the bowl. Program for 8-10 minutes, 90 °C, spoon speed (reverse rotation). The cod cooks in the sauce itself without falling apart thanks to the reverse rotation.
5. Adjust salt (remember that cod provides residual saltiness) and serve with chopped fresh parsley.

For more versions of this dish with regional variations and tips to concentrate the tomato flavor, check out our recipe for homemade cod with tomato with tips and variations.

Cod soup in Thermomix

Cod soup is a winter dish with deep roots in Spanish and Portuguese thrift cooking. Traditionally, it was made with less prized parts of cod (scraps, bones, head), which were used to make a rich gelatinous broth. Today it can be made with any part of the cod, and the Thermomix speeds up the flavor extraction process.

Ingredients (for 4-6 people):

• 400 g desalted cod in medium pieces
• 1 medium onion, chopped
• 2 cloves garlic
• 2 peeled ripe tomatoes
• 2 medium potatoes, peeled and diced into 2 cm cubes
• 1 small green pepper, chopped
• 80 g extra virgin olive oil
• 1 liter fish broth or water
• Sweet paprika, saffron, salt, pepper, and parsley
• Toasted bread to accompany (optional)

Step-by-step preparation:

1. Place garlic, onion, pepper, and tomato in the bowl. Chop for 5 seconds, speed 5. Scrape down the sides.
2. Add the oil and sauté for 10 minutes, 120 °C, speed 1.
3. Add the paprika and saffron. Sauté for 1 more minute, 100 °C, speed 1 (the paprika toasts, be careful not to burn it).
4. Add the fish broth and potatoes. Program for 15 minutes, 100 °C, speed 1, reverse rotation.
5. Add the chopped cod. Program for 8 minutes, 90 °C, spoon speed (reverse rotation).
6. Check the potatoes and cod. If the potatoes need more cooking, add 5 more minutes.
7. Adjust salt and serve with chopped parsley and toasted bread rubbed with garlic.

Tip: If you want a thicker soup, mash a couple of potato pieces against the side of the bowl with the spatula before serving. The potato starch will lightly thicken the broth without needing to add flour.

Shredded cod for salads (Thermomix as a tool)

Although it might seem that shredding doesn't require any special tools, the Thermomix is very useful for preparing shredded cod in quantity and with a homogeneous texture, ideal for esqueixada, salads, or fillings.

Esqueixada is the quintessential Catalan dish with marinated raw cod: dried, boneless cod shredded by hand, with tomato, pepper, onion, olives, and vinaigrette. It is not cooked. In this case, the Thermomix is not involved in the preparation of the cod (which is used raw), but it can be used to prepare the perfect emulsified vinaigrette or to confit other salad ingredients.

For cooked shredded cod used in warm salads, scrambles, or as a base for other dishes, the Thermomix allows it to be cooked evenly.

Method for cooked shredded cod:

1. Pour 500 g of water into the bowl and place the cod (flakes or loin pieces) in the simmering basket.
2. Program for 10 minutes, 90 °C, speed 1.
3. Remove the simmering basket, let cool slightly, and shred the cod with your fingers, removing skin and bones.
4. The shredded cod is ready for salads, scrambles, or as a filling for peppers, empanadas, or cannelloni.

For raw cod for esqueixada, look for our boneless dried cod esqueixada, ready to dress directly without cooking.

Emulsified vinaigrette in Thermomix for cod salad:

• 50 g sherry vinegar
• 150 g extra virgin olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper

Place all ingredients in the bowl. Program for 30 seconds, speed 5. The mustard acts as an emulsifier and the vinaigrette remains bound and creamy, without separating when served.

Table of times and speeds for cod in Thermomix

This table summarizes the Thermomix parameters for each of the recipes in the article. It serves as a quick reference when you already know the recipes and only need to check the key settings.

Note on models: these times are calibrated for TM5, TM6, and TM31 models. For the TM31, which does not have Varoma temperature as a specific program, use the maximum available temperature (100 °C with the Varoma) and add 3-5 minutes of cooking time. For the TM6, the low-temperature cooking function allows for even more precise programming at 80 °C for the pil pil.

What cod to buy for Thermomix

The quality of the result in any of these recipes directly depends on the quality of the cod you use. The Thermomix can optimize the technique, but it cannot compensate for poor quality cod.

Salted cod vs. desalted cod

For Thermomix recipes, desalted cod is the most practical option. It avoids the 24-48 hour desalting process (with water changes every 8-12 hours) and allows the cod to be used directly in the bowl. Our desalted cod is prepared in the Mercat del Ninot in Barcelona following the exact process that guarantees correct residual salinity: enough to add flavor, without needing to add much salt to the recipes.

If you prefer to desalt the cod at home to precisely control the saltiness (especially useful for pil pil, where saltiness control is critical), you can use salted cod and desalt it according to the thickness of the pieces:

• Flakes and scraps: 12-18 hours, 2-3 water changes
• Medium loins (2-3 cm): 24-36 hours, 3-4 water changes
• Thick loins (more than 3 cm): 36-48 hours, 4-5 water changes
• Always in the refrigerator, with the cod completely submerged and skin-side up

Origin and quality

North Atlantic cod (Iceland, Norway, Faroe Islands) has the best profile for these recipes: firm flesh, high gelatin content (essential for pil pil and brandade), and a clean marine flavor without bitterness. Icelandic cod is famous for being especially rich in collagen, making it ideal for emulsions.

Avoid low-priced cod which often comes from other species (like ling or tusk) or smaller fish with less collagen. In the Spanish market, there is a lot of confusion about labeling: make sure it says Gadus morhua on the package.

What format to choose depending on the recipe

• Loins with skin: for pil pil (skin and gelatin are essential for emulsion) and steamed cod in Varoma
• Loins without skin: for cod with tomato and soup
• Flakes or shredded: for fritters, brandade, croquettes, and shredded salads
• Boneless dried cod: for esqueixada and raw salads

At Bacalalo, we have been working with cod in Mercat del Ninot for over thirty years. We know every piece we sell: its origin, its salting process, and its optimal desalting point. If you have questions about which format is best suited for your recipe, please ask us.

Frequently asked questions about cod in Thermomix

Can I cook frozen cod directly in the Thermomix?

It is not recommended for two reasons. First: frozen cod releases a lot of water when thawed, which dilutes sauces and alters emulsions like pil pil. Second: cooking time is more difficult to control when starting from frozen. Always thaw cod in the refrigerator before using it in the Thermomix.

At what speed does the cod not break apart in the bowl?

Spoon speed (the spoon symbol on TM5 and TM6 models, or speed 1 with reverse rotation on TM31) stirs without cutting. This is the appropriate speed whenever you want to keep the cod pieces intact. For reverse rotation on models that have it (TM5, TM6), directly program reverse rotation in addition to the low speed. Speeds higher than 2 without reverse rotation will shred the cod.

Why doesn't my pil pil emulsify in the Thermomix?

The most common causes are three: temperature too high (exceeding 80 °C breaks the emulsion), cod with little gelatin (low-quality or poorly desalted cod that has already lost its collagen), or cod that is too dry before cooking (it's important not to over-dry the loins, just remove the surface water). If the emulsion doesn't start, try increasing the speed to 4-5 for an additional two minutes: sometimes it just needs more movement.

How long does cod take to cook in the Varoma?

It depends on the thickness of the loin. As a reference: loins 1.5 cm thick need 10-12 minutes; loins 2 cm thick, 12-15 minutes; loins 3 cm or more, 15-18 minutes. Cod is perfectly cooked when it separates easily into flakes and has lost its translucency in the center. If in doubt, it's better to undercook slightly and add 3 more minutes than to overcook it.

Can I make all these recipes with any Thermomix model?

Yes, although with small adaptations. The TM31 does not have the programmable Varoma temperature function or automatic reverse rotation: for Varoma, use the maximum available temperature and add 3-5 minutes; for reverse rotation, mix at a very low speed (1-2) with the spatula occasionally. The TM6 has the advantage of low-temperature cooking, which allows you to program 80 °C with maximum precision for pil pil. TM5 and TM6 models are the most suitable for these recipes.

Do I need to desalt the cod even if the package says "desalted"?

It depends on the product. The cod that Bacalalo sells as desalted is ready to use directly in recipes without prior desalting: that's how we prepare it at Mercat del Ninot. However, some market products labeled "desalted" actually have a higher salt content than the package indicates. How to check: taste a small raw piece. If it's excessively salty, soak it in cold water for 1-2 hours before cooking.

Can I prepare cod croquettes and freeze them?

Yes, and in fact, it is one of the great advantages of making the dough with Thermomix in quantity. Freeze the formed and breaded croquettes on a tray without them touching each other. Once frozen, transfer them to freezer bags. They can be stored for up to 3 months. To fry them, you can do so directly from the freezer in oil at 170 °C (a slightly lower temperature than for fresh ones, so that the inside heats up before the outside burns).

Is Thermomix brandada the same as traditional brandada?

The texture is very similar, although the method differs. In traditional Occitan brandada, cod is worked in a mortar with oil added by hand. The Thermomix produces a more homogeneous result with less effort. The key for Thermomix brandada to resemble traditional brandada is not to increase the speed too much: staying at 4-5 gives a creamy texture with some body, while higher speeds produce a completely smooth cream. Both are valid depending on the use.

What olive oil is best for pil pil in Thermomix?

For pil pil, mild extra virgin olive oil (with a light fruity flavor and low acidity) gives better results than an intense one. A very strong oil can overpower the taste of the cod and make the dish heavy. The Arbequina variety or mild blends are the most commonly used in the Basque Country. Avoid refined olive oil: it has less flavor and results in a poorer emulsion.