Cod in the Thermomix® takes 28 minutes and makes 4 servings (around 180 kcal per serving). 600 g of cod fillet in the Varoma® with 500 g of vegetable stock as the steam source, cooked for 23 minutes at Varoma temperature. Steaming is the key advantage here: the fish turns out beautifully tender without sitting in oil or drying out from excessive heat.
We make cod mainly during the week as a light, protein-rich evening meal. Compared to the frying pan (splashing fat, 10 to 15 minutes of attention, risk of overcooked fish), the Varoma® method is simply a matter of placing it in and pressing a button. Plus, no fat splatter and no fish smell in the kitchen, as the steam stays contained in the bowl.
Steamed Cod with the Thermomix® Varoma®
Ingredients 0 / 5 ✓
- 600 g cod fillet
- 3 tbsp olive oil
- 1/2 tsp salt
- 2 pinches pepper
- 500 g vegetable stock
Instructions 0 / 2
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1
Prepare the fish.
Lightly oil the Varoma® tray, rub the fish with 2 tbsp olive oil, then season with salt and pepper. Place the fish in the Varoma® tray, set the tray inside the Varoma® bowl and close the lid.
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2
Steam the fish.
Add the vegetable stock to the mixing bowl, place the Varoma® on top and cook for 23 minutes / Varoma / speed 1.
Tip: Peel 400 g of potatoes, cut them into pieces and place them in the steaming basket. While the fish cooks, the potatoes will cook at the same time.
Bonus Sauce: If you would like to prepare a lovely mustard sauce to serve with the fish, keep the fish warm after cooking and add the following ingredients:
- 60 g creme fraiche
- 60 g medium-hot mustard
- 40 g cornflour
Add these to the mixing bowl after step 2, mix everything for 12 seconds / speed 6 and cook the sauce for 3 minutes / 100°C / speed 2.
Video
Nutrition per serving
Cod, Atlantic Cod or Haddock
Cod and Atlantic cod are the same fish: caught in the North Sea and Baltic it is called Dorsch, and in the Atlantic (Norway, Iceland) it is known as Kabeljau. In both cases: firm white fillets with a mild flavour.
Fresh or frozen: both work well. Fresh fillets from a fishmonger or the chilled counter are more expensive (15 to 25 euros per kg) but excellent quality. Frozen (4 to 8 euros per kg) is more affordable and often just as good because it was frozen immediately after the catch (Skrei season in January to March is particularly good).
Important with frozen fish: thaw it completely before cooking, otherwise the cooking time increases significantly. To thaw: overnight in the fridge, or 30 minutes in a cold water bath (in a sealed bag).
Alternatives: haddock (lighter, milder), pollock (slightly firmer), halibut (stronger flavour). Cooking times are similar.
Olive Oil Rub: 2 tbsp Massaged In
Before the fish goes into the Varoma®, rub it on both sides with 2 tbsp of olive oil. The oil forms a protective layer that prevents the fillet from falling apart during cooking or sticking to the Varoma® tray.
Plus, the oil adds flavour that penetrates the fish through the steam. For a Mediterranean touch: mix 1 tbsp olive oil with 1 tsp lemon juice and 1 garlic clove (crushed), then rub it in.
Lightly oil the Varoma® tray itself as well. That way nothing sticks, and the fillet lifts off cleanly once it is cooked.
Vegetable Stock Instead of Water: Why
Using 500 g of vegetable stock in the mixing bowl instead of plain water brings one important benefit: the steam rising through the Varoma® carries flavour with it, which gently seasons the fillet from below. Plus, the remaining stock is not waste but can be used as a soup base.
For an Asian twist: 500 g water plus 2 tbsp soy sauce plus 1 cm fresh ginger plus 1 garlic clove as the cooking liquid. Gives the fish an Asian-spiced character.
For a French touch: 250 g white wine plus 250 g stock plus 1 tsp tarragon. Brings a restaurant quality finish.
23 Minutes in the Varoma®: Why Not 30
Cod is cooked through at a core temperature of 60°C. With 23 minutes of Varoma® steam (roughly 100°C water vapour), a fillet 2 to 3 cm thick reaches this core temperature safely. At 30 minutes it becomes dry and stringy.
For very thin fillets (under 2 cm): 18 to 20 minutes is enough. For very thick pieces (over 3 cm) or frozen fish: 25 to 28 minutes. Test: cut into the fillet with a fork. The fish should be opaque and just firm (milky and soft means it is undercooked; dry and stringy means overcooked).
Variations: with Vegetables, Herb Crust, Sauce
Cod with vegetables (complete meal): broccoli florets, carrot slices, and mangetout together with the fish in the Varoma®. 25 minutes cooking time. Everything ready at the same time.
With herb crust: after steaming, place the fish on a baking sheet, top with a breadcrumb, parsley, and butter mixture and grill for 5 minutes. Crispy on top, moist underneath.
With lime butter: after steaming, drizzle 30 g melted butter mixed with the juice of half a lime over the fish.
Asian style: cook with soy sauce and ginger stock, then top with spring onions and sesame seeds.
Mediterranean: olive oil, lemon, and garlic marinade, with cherry tomatoes and olives in the Varoma®. Like a simple Greek country dish.
With mustard and honey glaze: rub with 1 tbsp mustard plus 1 tsp honey before cooking. A sweet and spicy combination.
What to Serve with Cod
Classic with boiled potatoes and mustard sauce or parsley sauce. With rice and steamed vegetables as a light evening meal. On a lentil salad as a cross between a starter and a main. With spinach and hollandaise as a restaurant-style option.
Also great as fish cakes (frozen fillet, chopped, with mustard and dill, steamed in the Varoma® for 20 minutes). Or in a tomato and olive sauce as an Italian-style Pesce all’acqua pazza.
Cod Is Best Fresh, Store for a Maximum of 1 Day
Fresh cod should be used on the day of purchase. Cooked fish keeps for 1 day in the fridge, but the texture becomes drier when reheated. So it is best to cook it fresh rather than warming it up later.
Freezing cooked fish is possible, but flavour and texture suffer considerably. Better to freeze raw fish before cooking (frozen fish has already been frozen once and should not be frozen again).
Leftover ideas: toss into salads, stir into fish soup, or make a sandwich with mayonnaise and cucumber.
Goes well with: Spinach and Bear’s Garlic Hollandaise.
