Recipe: Zucchini Shells and Cod Brandade

1 Pour water into the bottom of the steamer (or couscous cooker), salt it and add a few peppercorns, a little thyme flowers, 2 bay leaves. Heat your water for 10 minutes without the lid and without any food. This will allow you to flavor your steam for cooking.

2 Meanwhile, using a round spoon (melon baller), carefully remove the inside of each small zucchini section, keeping just a little flesh at the bottom.

3 Salt (lightly) and pepper, then place them upside down in the top of your steamer.

4 Steam them for 8 minutes, then flip them over and steam for 1 minute on this side, then remove the top of your steamer.

5 Fill each shell with a spoonful of brandade and cover with the steamer lid.

6 Bring 2 liters (2.1 qt) of salted water to a boil
plunge your linguine in for 12 minutes of cooking, then drain them, season them, add a drizzle of olive oil and a pinch of minced garlic.
Plating
Arrange your linguine in the center, your hot tomato coulis around it, then the 3 shells
and finish by adding a little of your crushed black olives.
For the brandade you can buy it already prepared (unless you have some frozen)
Squid ink linguine (cuttlefish ink) is often sold in "Bio" shops
For the tomato coulis you can also replace it with a drizzle of américaine sauce.