“Stimpestamp” with bean sprouts and bacalao

Main course

Soak the stockfish in the milk to soften and desalt the fish. This will take a few hours. Then cut the fish into small pieces.

Peel and wash the potatoes and cook them until done for around 25 minutes in a little water with salt.

Wash the endive and cut finely. Cut the pepper into narrow strips. Heat the milk with the butter.

Drain the potatoes and mash finely. Fold the butter milk through until you have a light and creamy puree.

Mix in the endive bit by bit. Heat the “stimpestamp” a little more and add the stockfish, pepper, maize and bean sprouts. Finally add freshly ground pepper to taste and serve immediately.