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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, ndjua crusted cod with bean stew. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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. Ndjua Crusted Cod with bean stew Hey everyone, I hope you're having an incredible day today.

Ndjua Crusted Cod with bean stew is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Ndjua Crusted Cod with bean stew is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have ndjua crusted cod with bean stew using 15 ingredients and 10 steps. Here is how you cook it.

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

This stew is hearty and comforting, yet healthy and light, plus it´s gluten-free! 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. Try replacing nduja with a good, spicy chorizo.

Instructions 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

Blend it with something moist and delicious until the desired texture is achieved. Perhaps a nice stock, maybe a charred tomato or red pepper. I think this way the dish is conceptually more congruent and flavors are essentially represented. Also probably easier and cheaper for chorizo than a. Once boiling, season the cod fillets and nestle into the pan.

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