Ndjua Crusted Cod with bean stew
Ndjua Crusted Cod with bean stew

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, ndjua crusted cod with bean stew. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Fill Your Cart With Color today! In a small bowl, blend together the olive oil and 'nduja paste. Place the cod fillets on top of the beans and spoon the paste over the fish. This cod with tomato bean stew is a quick and healthy midweek meal.

Ndjua Crusted Cod with bean stew is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Ndjua Crusted Cod with bean stew is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook ndjua crusted cod with bean stew using 15 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Ndjua Crusted Cod with bean stew:
  1. Get 250 grams cod loin skinned
  2. Make ready 50 grams cod loin skinned
  3. Take 75 g Ndjua
  4. Get 75 g Smoked Parmesan 2 slices of bread
  5. Make ready 50 G Butter
  6. Prepare Table spoon oi
  7. Make ready 400 g tinned Cherry Tomatoes
  8. Take 400 g Butter Beans Jar or can
  9. Prepare 1 small onion diced
  10. Make ready 200 g spinach salt and pepper to taste
  11. Make ready 2 sticks celery diced
  12. Prepare 2 medium carrot Diced
  13. Prepare 2 gloves of Garlic
  14. Get 25 g Dried Porcini Mushrooms
  15. Prepare Chicken Skin

Sit the cod in the saucy beans. Mix together the breadcrumbs, rosemary and parmesan in a small bowl and season, then add the remaining olive oil and toss well. Add the chorizo and cook for another few mins to release the oil. Flageolet stew with cod and gremolata.

Steps to make Ndjua Crusted Cod with bean stew:
  1. In a largish bowl add half the Nudja, the bread crumbs and smoked parmesan in a bowl and squidge together in to a ball
  2. Now place between to pieces of Greaseproof paper and roll quite thin and place in the fridge.
  3. Place the mushrooms in a bowl and cover with hot water
  4. Sauté the carrot celery and onion until soft and not coloured in oil and butter add the crushed garlic season add the porcini mushrooms (chopped) reserve the water
  5. Add the tomatoes try not to stir to much as they need to keep their shape add the drained beans
  6. A little of the porcini in water if it’s too thick slowly simmer.
  7. In a dry pan add the spinach until its wilted squeeze and keep to one side
  8. Place a greaseproof disc into a sauté pan and add a nob of butter add the loins cook gently for a few mins
  9. Carefully turn them over. add the spinach mixture on top of the cod Cut the Ndjua crust to size and place gentle on the top of the spinach
  10. Place in a hot oven to finish the cod and crust cook the chicken skin at this time

Add the chorizo and cook for another few mins to release the oil. Flageolet stew with cod and gremolata. This spreadable sausage is a product of thrifty farmers using every part of the pig, made from head meat, offal and fat, and flavoured with ferocious red peppers. Add the borlotti beans, peppers and kale. Season and add the rest of the paprika.

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