Cod with mushrooms and peppers in Thermomix

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23 January, 2026

Cod with mushrooms and peppers in Thermomix: a dish that always impresses

You know those days when you feel like cooking something special, but you don’t want to spend the entire afternoon in the kitchen?

😅 Well, that’s exactly where this wonder comes into play: cod with mushrooms and peppers in Thermomix. A dish that smells like Sunday, like a good home, but that you can prepare without complicating your life.

I promise that, if you follow this recipe, you will get juicy cod, a full-bodied sauce and an aroma that seems straight out of a northern restaurant. And the best: you will have it ready in less than an hour ⏱️.

Why is this dish special? First, because it combines three ingredients that together make magic: cod, mushrooms and roasted peppers. Second, because the Thermomix takes care of the hard work while you simply supervise. And third, because it is one of those recipes that everyone likes, even those who “don’t like fish much” 🙌.

I personally love it because it reminds me of family meals where there was always some aromatic fish stew in the center of the table. This version is easier, faster and maintains all the flavor of those traditional recipes that you fall in love with.

Why is this recipe perfect?

Before we get into flour (and never better said 😉), let me tell you why this dish is a total success:

✅ Save time: While the Varoma works, the sauce practically makes itself.
✅ Fewer pots to wash: Everything happens in the Thermomix and the oven, without complications.
✅ Professional result: The cod is juicy, shiny and with that irresistible laminated texture.
✅ An aromatic sauce: Mushrooms + roasted peppers + white wine = winning combination.
✅ Much better than the traditional way: Here the cod doesn’t break, it doesn’t go overboard and it doesn’t stick.
✅ Ideal for guests: It is colorful, colorful and seems much more elaborate than it really is 😌.
✅ Perfect for beginners: You don’t need experience, the Thermomix does it exactly.
✅ Bonuses: It is a fairly light dish, perfect if you want to eat delicious food without going overboard.

An elegant dish of juicy white cod served on a bed of golden mushroom sauce and roasted red peppers, with vibrant colors and bright texture. The cod presents perfect slices, slightly separated, with a drizzle of olive oil on top and sprinkled with fresh parsley. Neutral background and soft natural light type professional gastronomic photography, modern and appetizing style, ideal for social networks.

Ingredients explained

600 g desalted cod (high loins) 🐟
400 g of varied mushrooms 🍄
2 red peppers ❤️
1 onion 🧅
2 cloves of garlic 🧄
100 g of white wine 🍷
200 g of water 💧
1 cube of fish broth or salt 🧂
50 g extra virgin olive oil 🫒
Chopped fresh parsley 🌿
Black pepper ⚫
Flour to lightly flour the cod 🌾

Optional: a touch of sweet or spicy paprika, chilli or an extra splash of oil at the end.

Adaptations:

— Gluten-free: use corn flour.
— Vegan: replace cod with firm tofu or whole portobello mushrooms (it’s not the same, but it’s delicious).

Equipment and preparation

What you need:

For this recipe it will be great to have:

Thermomix (TM31, TM5 or TM6, any one works).
Varoma.
Baking tray to roast the peppers.
Large bowl to rest the peppers.
Tongs or spatula to handle the cod.

Previous preparation (mise en place):

Before you start, spend 5 minutes getting everything ready. Roast the peppers first – you can even do it the day before -, clean the mushrooms and cut the cod if the loins are too large.

I recommend having the ingredients measured from the beginning. This will keep you going at the right speed without stressing you out. And yes, organization in the kitchen also affects flavor, because you cook more calmly and with more love 😉.

Step by step instructions

Roast the peppers in the oven at 200°C for 35–40 minutes, until the skin is wrinkled and slightly toasted. When you take them out, put them in a closed bag for 10 minutes: this will make the skin come out almost by itself. Then peel them, remove seeds and cut them into strips.

Clean the mushrooms very well and cut them into large pieces. If you use shiitake, remove the stem because it is usually hard. Booking.

Put the onion and garlic in the glass. Chop 4 seconds / speed 5. This leaves a fine and uniform mince perfect for a base stir-fry.

Add the oil and sauté 8 minutes / 100 °C / speed 1. The onion should be translucent and sweet.

Add the mushrooms and program 10 minutes / Varoma / reverse spin / spoon speed. They will cook without breaking down.

Add the white wine and cook 3 minutes / Varoma / reverse spin / spoon speed without beaker to evaporate the alcohol.

Add the water, the stock cube and the roasted peppers. Place the lightly floured and salted cod loins in the Varoma. Program 12 minutes / Varoma / reverse spin / spoon speed.

Remove the Varoma and check that the cod is white, juicy and separate into flakes. Serve over the mushroom and pepper sauce, sprinkle with parsley and a drizzle of oil.

Pro tips and troubleshooting

🌟 Secrets for success

Use tall cod loins: they are juicier.
Lightly flouring prevents the cod from breaking down and gives texture to the sauce.
If you can, mix different mushrooms for a deeper flavor.
Put the peppers in a day before: they peel better and are sweeter.
A splash of raw oil at the end enhances the dish tremendously.

❌ Common mistakes

Problem: The cod is dry.
Cause: Overcooking.
Solution: Reduce the time by 2 minutes if your loins are thin.

Problem: The sauce is very liquid.
Cause: Lack of wine evaporation.
Solution: Cook for 2 more minutes without a beaker.

Problem: The cod breaks.
Cause: No reverse twist or no flour.
Solution: Activate reverse rotation and always use light flour.

Variations and customizations

Because a good recipe always allows play 😄:

🔥 Spicy version: Add a chilli or hot paprika. Ideal for those who want a more lively touch.

🌱 Vegan version: Replace the cod with firm rolled tofu or large steamed portobello.

🧀 Creamy version: Add 50 g of cream at the end and mix gently.

💎 Gourmet version: Add fresh boletus and a splash of truffle oil.

👶 Kids-friendly: Partially blend the sauce so that there are no large pieces.

📦 Meal prep: Make double the sauce and freeze it for other recipes (pasta, chicken, rice).

Serve and accompaniments

This dish is beautiful if you serve it with the cod on top of the sauce and some strips of pepper on top. Add a little fresh parsley and a splash of oil and it will look like a restaurant 🍽️.

Recommended garnishes:

White or basmati rice
Boiled or steamed potatoes
A good loaf of bread to dip 😋
Steamed vegetables

Drinks: Dry white wine, mild beer, or soda water with lemon.

When to serve it: Family meals, special dinners or when you want something light but tasty.

Storage

🥡 Storage: Store leftovers in an airtight container in the refrigerator. It lasts perfect for 2 days.

❄️ Freezing: Just the sauce, up to 3 months. Already cooked cod does not freeze as well.

♨️ Overheating: Over low heat or 2–3 minutes in the covered microwave. Add a splash of water if necessary.

Frequently asked questions

Can I use frozen cod?

Yes, just make sure it is well thawed and dry.

Can I substitute the mushrooms?

Yes, use mushroom only if you want. It is less intense but still rich.

Can you do it without homemade roasted peppers?

Yes, but the homemade flavor is incomparable.

Do you serve other types of fish?

Hake or monkfish work, but cod is king here.

Can the sauce be pureed?

Only if you like smooth textures.

Call-to-Action

Now that you have this complete, easy and delicious recipe, I encourage you to prepare it today. Seriously, it is one of those recipes that surprises with how delicious and aromatic they are with little effort 😍.

When you make it, tell me how it turned out, share your photo and tag it so I can see your dish. Save this recipe to repeat it whenever you want and if you were left wanting more, also try my recipes for hake in green sauce or steamed salmon with vegetables.

Enjoy and bon appetit! 🙌

📋 Cod with mushrooms and peppers

⏰ Total time: 55–60 minutes

👥 Portions: 4

🔥 Difficulty: Easy

Ingredients:

600 g desalted cod 🐟
400 g varied mushrooms 🍄
2 red peppers ❤️
1 onion 🧅
2 garlic 🧄
100 g white wine 🍷
200 g water 💧
1 fish broth tablet 🧂
50 g olive oil 🫒
Fresh parsley 🌿
Black pepper ⚫
Flour 🌾

Instructions:

1. Roast, peel and cut the peppers.
2. Clean and cut the mushrooms.
3. Chop onion and garlic 4 sec/speed 5.
4. Sauté 8 min/100°C/speed 1.
5. Cook mushrooms 10 min/Varoma/left turn/spoon speed.
6. Add wine and evaporate for 3 min/Varoma.

Serve with parsley and oil.