Cod in Thermomix: 8 Easy Recipes from Beginner to Expert

Maria José Sáez Pastor
2026-02-01T13:02:00+01:00

Summary: The Thermomix transforms cod into a kitchen ally: it precisely controls temperature to emulsify a perfect pil pil, steams without drying out the fish, and kneads fritters without lumps in minutes. In this article, you'll find 8 step-by-step recipes, from the simplest (steamed cod) to the most technical (pil pil), with exact speeds, temperatures, and times for each model. Plus, a summary table and key tips for choosing the right cod.

Content

Why the Thermomix is perfect for cooking cod

Cod fritters in Thermomix

Cod brandade in Thermomix

Cod croquettes: the perfect béchamel in Thermomix

Cod pil pil in Thermomix

Steamed cod with vegetables in Varoma

Cod with tomato in Thermomix

Cod soup in Thermomix

Shredded cod for salads

Table of times and speeds for cod in Thermomix

What cod to buy for Thermomix

Frequently asked questions

Why the Thermomix is perfect for cooking cod

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

The key is precise temperature control. When you prepare a classic pil pil in a pot, you spend ten minutes watching the heat and moving the pot back and forth 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 ±2 °C accuracy throughout the process. The cod gelatin emulsifies with the oil automatically, without you having to do anything.

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

For fritters, the advantage is different: the choux pastry (or fritter batter based on flour, water, and egg) is perfectly worked in the bowl without lumps, at just the right temperature to cook the flour before incorporating the eggs. The result is a uniformly textured dough 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 does not exceed 65-70 °C inside, 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 for croquettes, tomato sauces, and soups are prepared with reverse rotation (to avoid blending what you don't want to blend) or at low speeds that stir without destroying the fish pieces. A feature that regular Thermomix users know well, but which is especially valuable with cod.

At Bacalalo, we have been working with cod since 1990 in the Mercat del Ninot in Barcelona. We have seen how home cooking evolves 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 the machine with the best possible cod.

Desalted cod ready for your Thermomix

Our Icelandic cod arrives desalted and clean, perfect to put directly into the Thermomix without prior steps.
View desalted 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 for Lent and Holy Week, although they are sold almost all year round at the Mercat del Ninot. The key to the perfect fritter is in 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 shredded desalted 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 parsley, chopped to taste

Salt and black pepper

Sunflower oil for frying

Step-by-step preparation:

1. If using salted cod, desalt it 24-36 hours beforehand, changing the water 3-4 times. If using Bacalalo desalted cod, 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 add 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 the cod doesn't get too finely chopped).

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. Its Provençal version only contains cod and oil; the Catalan and Spanish versions add potato and sometimes garlic or cream. The Thermomix turns it into a fifteen-minute recipe with a restaurant-quality result.

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 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 garlic cloves (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, add the oil slowly through the opening in a continuous stream, 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 for all variations. You can also buy our artisanally prepared 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 20 to 30 minutes of cooking and constant 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 shredded desalted 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 20 minutes, 100 °C, speed 4. The béchamel will cook on its own without lumps.

5. Add the shredded cod. Mix for 30 seconds, speed 3, reverse rotation (to integrate it without shredding it too much).

6. Pour the mixture onto a tray, smooth with a spatula, cover with cling film directly on the surface, and let cool in the refrigerator for at least 4 hours (preferably overnight).

7. Shape the croquettes, dip in beaten egg and breadcrumbs, and fry in abundant oil at 180 °C until golden brown. Drain on absorbent paper.

The trick for perfect croquettes is the amount of flour: this ratio gives a dough that works well when cold. If the dough is too soft, add 10-15 g more flour on 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 desalted cod croquettes ready to fry.

Cod pil pil in Thermomix (emulsion without shaking)

Pil pil is the most technical recipe in the cod repertoire and, paradoxically, the one that best adapts to the Thermomix. The difficulty of traditional pil pil lies in the temperature: the oil with garlic and chili pepper 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 becomes an oily, flat sauce.

The Thermomix maintains 80 °C with a precision that no domestic stove can match. The result is a pil pil with the characteristic unctuous and bound texture of the Basque Country, without the twenty-minute back-and-forth shaking required by the traditional method.

Ingredients (for 4 people):

4 desalted cod loins, 150-180 g each (with skin)

300 g mild extra virgin olive oil

4 sliced garlic cloves

1-2 dried chili peppers (optional)

Salt (use sparingly, cod already has residual salt)

Step-by-step preparation:

1. Thoroughly dry the cod loins with kitchen paper. This step is essential: excess water prevents emulsification.

2. Place the oil, garlic, and chili pepper in the bowl. Program 10 minutes, 100 °C, spoon speed (reverse rotation). The goal is to confit the garlic without browning it too much.

3. Remove the garlic and chili pepper 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 set it aside, keeping 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 it doesn't emulsify enough, increase to speed 4 for 1 more minute.

7. Return the cod to the bowl, add the reserved garlic and chili pepper, and program 2 minutes, 80 °C, spoon speed (reverse rotation) so that everything integrates and the cod warms through.

8. Serve immediately. Pil pil should be served right away; if it cools and is reheated, the emulsion may break.

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

Desalted cod loins for pil pil

For a well-emulsified pil pil, you need loins with skin and high gelatin content. Our desalted Icelandic cod loins are ideal.
View desalted cod loins

Steamed cod with vegetables in Varoma

The Varoma is perhaps the most underutilized Thermomix accessory, 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 prepare a sauce or vegetables in the bowl simultaneously.

This recipe is the simplest of all in the article and the most suitable for beginners. It does not require emulsions or special techniques, and the result is a healthy, complete dish with all the flavor of the cod intact.

Ingredients (for 4 people):

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 bowl

2 bay leaves, salt and pepper

Extra virgin olive oil, lemon, and parsley for serving

Step-by-step preparation:

1. Place water with bay leaves and a pinch of salt in the bowl.

2. Arrange the potatoes and carrots in the Varoma tray (they take longer to cook). Place the green beans and leek in the upper Varoma tray.

3. Position the Varoma on the bowl and program 15 minutes, Varoma temperature, speed 1.

4. After the time, carefully open the Varoma (steam escapes upwards) and place the cod loins over the vegetables. Replace the Varoma and program 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's doneness: it should flake easily but not be dry. If it needs more time, add 3-4 minutes.

6. Serve the cod over the vegetables, dress with extra virgin olive oil, a few drops of lemon, and fresh chopped parsley.

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

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 sofrito, 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 natural peeled and chopped tomatoes (or quality canned tomatoes)

1 medium onion, chopped

2 garlic cloves

1 small red bell 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 the 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 25 minutes, 100 °C, speed 1, reverse rotation. If you want a finer sauce at the end, change to progressive speed 5-7-10 for 30 seconds (without reverse rotation).

4. Place the cod pieces over the sauce in the bowl. Program 8-10 minutes, 90 °C, spoon speed (reverse rotation). The cod cooks in the sauce without falling apart thanks to the reverse rotation.

5. Season with salt (remember that cod adds residual saltiness) and serve with fresh chopped parsley.

For more versions of this dish with regional variations and tips to concentrate the tomato flavor, consult 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 peasant cooking. Traditionally, it was made with the less noble parts of the cod (trimmings, bones, head), which were used to make a gelatin-rich 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 servings):

400 g desalted cod in medium pieces

1 medium onion, chopped

2 garlic cloves

2 ripe tomatoes, peeled

2 medium potatoes, peeled and diced (2 cm)

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 for serving (optional)

Step-by-step preparation:

1. Place the 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 15 minutes, 100 °C, speed 1, reverse rotation.

5. Add the chopped cod. Program 8 minutes, 90 °C, spoon speed (reverse rotation).

6. Check the doneness of the potatoes and cod. If the potatoes need more cooking, add 5 more minutes.

7. Season with 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 slightly thicken the broth without the need to add flour.

Shredded cod for salads (Thermomix as a tool)

While shredding might seem to require no special tool, 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 raw marinated cod: dry, 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 for uniform cooking.

Method for cooked shredded cod:

1. Place 500 g of water in the bowl and put the cod (flakes or loins in pieces) in the simmering basket.

2. Program 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 the raw cod in esqueixada, look for our boneless dry 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 30 seconds, speed 5. The mustard acts as an emulsifier, and the vinaigrette becomes smooth 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.

Recipe / Key Step | Temperature | Speed | Time | Notes
Fritters — cook flour | 100 °C | 3 | 30 sec | After boiling water and oil
Fritters — integrate eggs | No heat | 4 | 1 per egg | One by one through the opening
Brandade — cook cod | 90 °C | 1 (rev.) | 15 min | Reverse rotation
Brandade — emulsify | 70 °C | 4-5 | 3-4 min | Oil in a stream through opening
Croquettes — toast flour | 100 °C | 2 | 2 min | After sautéing onion
Croquettes — béchamel | 100 °C | 4 | 20 min | No reverse rotation
Pil pil — confit garlic | 100 °C | Spoon (rev.) | 10 min | Garlic not to brown
Pil pil — cook cod | 80 °C | Spoon (rev.) | 15 min | Key: not to exceed 80 °C
Pil pil — emulsify sauce | 80 °C | 3-4 | 4-5 min | Gelatin + oil emulsify
Varoma — base vegetables | Varoma | 1 | 15 min | Potatoes and carrots first
Varoma — steamed cod | Varoma | 1 | 12-18 min | Depending on loin thickness
Cod with tomato — sauce | 100 °C | 1 (rev.) | 25 min | Reverse rotation
Cod with tomato — cook cod | 90 °C | Spoon (rev.) | 8-10 min | In the sauce itself
Cod soup — base | 100 °C | 1 (rev.) | 15 min | With potatoes in the broth
Cod soup — cook cod | 90 °C | Spoon (rev.) | 8 min | Always reverse rotation
Shredded — cook cod | 90 °C | 1 | 10 min | Cod in the simmering basket

Note on models: these times are calibrated for TM5, TM6, and TM31 models. On 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 to the cooking time. On the TM6, the low-temperature cooking function allows for even more precise programming of 80 °C for pil pil. TM5 and TM6 models are the most suitable for these recipes.

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

Flakes and trimmings: 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 renowned for being particularly rich in collagen, making it ideal for emulsions.

Avoid low-priced cod, which in many cases comes from other species (such as 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.

Which 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 for over thirty years in the Mercat del Ninot. We know every piece we sell: its origin, its salting process, and its optimal desalting point. If you have questions about which format is most suitable for your recipe, you can consult us.

All the cod you need for your Thermomix

Loins, flakes, shredded, esqueixada... Desalted Icelandic cod ready to use, from the Mercat del Ninot in Barcelona to your door.
View all selection

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 harder to control when starting from frozen. Always thaw cod in the refrigerator before using it in the Thermomix.

At what speed does 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), program reverse rotation directly 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: too high a temperature (exceeding 80 °C breaks the emulsion), cod with low gelatin content (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, only remove surface water). If the emulsion doesn't start, try increasing the speed to 4-5 for two additional minutes: sometimes it just needs more movement.

How long does it take to cook cod in the Varoma?

It depends on the thickness of the loin. As a reference: 1.5 cm thick loins need 10-12 minutes; 2 cm loins, 12-15 minutes; 3 cm or thicker loins, 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 minor 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 for maximum precision when programming 80 °C for pil pil. The TM5 and TM6 models are the most suitable for these recipes.

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

It depends on the product. The cod sold by Bacalalo as desalted is ready to use directly in recipes without a prior desalting step: that's how we prepare it at the Mercat del Ninot. However, some market products labeled "desalted" actually have a higher salt content than the package indicates. 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's one of the great advantages of making the dough with Thermomix in quantity. Freeze the formed and breaded croquettes on a tray without 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 the inside heats up before the outside burns).

Is Thermomix brandade the same as traditional brandade?

The texture is very similar, although the method differs. In traditional Occitan brandade, the 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 brandade to resemble traditional brandade is not to raise 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.

Which olive oil is best for pil pil in Thermomix?

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