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Peppers Stuffed with Salt Cod and Potato
Desalted cod and potato steam together, then mash into a filling for hollowed peppers, which steam again until tender. A quick pan sauce of onion, pepper and cooking water is blitzed smooth to finish the plate.
- Total time
- 62 min
- Prep
- 20 min
- Cook
- 42 min
Ingredients
Method
Soak the salt cod in water for the time stated on the packet, changing the water regularly.
Peel and chunk the potatoes, then set them in the large basket of the Tupperware Micro Urban over the base filled with 400 ml (14 fl oz) cold water. Close and steam for about 16 minutes at 900 W.
Add the desalted cod to the lower basket, stack the baskets and steam for a further 8 minutes at 600 W.
Chop the peeled garlic, washed parsley and Espelette pepper together.
Mash the cooked potatoes and cod, then stir in the cream and the chopped mixture.
Fill the washed, deseeded peppers with the mash and close them with their caps.
Stack the baskets over the base filled with 400 ml (14 fl oz) water. Close and steam for about 18 minutes at 600 W.
Chop the onion and pan-fry it in 5 ml (1 tsp) oil. Add the peeled, chopped green pepper, cook briefly, then add the remaining oil and 50 ml (10 tsp) cooking water and blend to a smooth sauce.
Serve the peppers with the sauce and the olives.
