Cod waffle with its flakes and parsley and garlic air

The healthiness of cod and the tastiness of a waffle together in the same dish. Aingeru Etxebarria creates what would seem impossible: a dish with a traditional flavour and an innovative texture.

Fish / Seafood

Medium/40 min.

Aingeru Etxebarria

Aingeru Etxebarria

To convert any kitchen into a temple of haute cuisine, that’s the challenge of prestigious chef Aingeru Etxebarria. That's why he doesn't have a restaurant, he has a school, and now he also has a space on our website.

Free from

  • Shellfish
  • Peanuts
  • Crustaceans
  • Mollusks
  • Mustard
  • Lupins


Serves 2


  • 75g desalted cod
  • 125g milk
  • 75g flour
  • 40g butter
  • 2 garlic cloves
  • 3 eggs
  • Parsley
  • Salt and pepper

Piquillo pepper emulsion

  • 2 garlic cloves
  • 100g piquillo peppers
  • 2 egg yolks
  • 100g olive oil.
  • Salt and sugar

Cod flakes

  • 150g cod
  • 2 garlic cloves
  • 2 cayenne peppers
  • 1 splash of oil


We start by making the waffle dough. Heat the butter and the chopped garlic cloves in a saucepan and add the parsley, also chopped. Leave the garlic to cook over a low heat for a couple of minutes. Add the milk and season with the salt and pepper. When the milk comes to the boil, add the flour and stir for one minute (to remove the taste of raw flour). Remove the pan from the heat and add the eggs one by one.Add the first egg and work the dough with the spatula until it is fully mixed in. We then add the next egg, mix well again, and repeat with the third egg. Once all the eggs are mixed in, we add the cod and parsley which have first been chopped.Mix well and season to taste.

Cod waffle

Chill in the fridge for about 20 minutes.

Then turn on the waffle maker and once it is hot, we grease it, add a tablespoon of the dough, close it and leave it until it turns golden brown. Repeat until all the dough has been used up.

To make the piquillo pepper emulsion, confit the piquillo peppers with a couple of garlic cloves and the salt, sugar and parsley. Leave them to confit for about 7 minutes over a medium heat. Once they are done, we grind them in the blender and while we are doing this. we add 50 ml of oil, pouring it in slowly. Finally, we add the egg yolk and continue beating until we achieve a fine emulsion.

Cod waffle

For the cod with garlic, preheat the oven to 180º. We put the cod on the tray and drizzle with oil. Roast the cod for about 8 minutes. Once it has cooked, we take off the skin, flake the fish and pour over the fried sauce we have made with the garlic, cayenne and oil. We stir until we get the texture of the pil-pil.


Very simple: we put the cod flakes on top of the waffle and decorate with some dots made from the piquillo pepper emulsion.


This dish was made with a lot of art, love and quality ingredients, using a set of kitchen utensils that, as well as being practical and durable, also have a sophisticated design.

Kitchen knife 12 cm.Kitchen knife 12 cm.
Chef knife 21 cm.Chef knife 21 cm.
Chef tongs 27 cm.Chef tongs 27 cm.
Chef tongs 38 cm.Chef tongs 38 cm.
Hand blenderHand blender


For this week’s miniature haute cuisine to be prepared for us by Aingeru, we will pair it with a 2018 vintage Penedés Gramona Mart rosé.

This wine is made from the Xarel·lo Rojo grape variety which is native to Penedés and has flirted with extinction.