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We hope you got insight from reading it, now let’s go back to ndjua crusted cod with bean stew recipe. To make ndjua crusted cod with bean stew you need 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Ndjua Crusted Cod with bean stew:
- Use 250 grams cod loin skinned
- Provide 50 grams cod loin skinned
- Take 75 g Ndjua
- Provide 75 g Smoked Parmesan 2 slices of bread
- Provide 50 G Butter
- Use Table spoon oi
- Provide 400 g tinned Cherry Tomatoes
- You need 400 g Butter Beans Jar or can
- Provide 1 small onion diced
- Use 200 g spinach salt and pepper to taste
- Take 2 sticks celery diced
- You need 2 medium carrot Diced
- Take 2 gloves of Garlic
- Prepare 25 g Dried Porcini Mushrooms
- Take Chicken Skin
Steps to make Ndjua Crusted Cod with bean stew:
- In a largish bowl add half the Nudja, the bread crumbs and smoked parmesan in a bowl and squidge together in to a ball
- Now place between to pieces of Greaseproof paper and roll quite thin and place in the fridge.
- Place the mushrooms in a bowl and cover with hot water
- 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
- Add the tomatoes try not to stir to much as they need to keep their shape add the drained beans
- A little of the porcini in water if it’s too thick slowly simmer.
- In a dry pan add the spinach until its wilted squeeze and keep to one side
- Place a greaseproof disc into a sauté pan and add a nob of butter add the loins cook gently for a few mins
- 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
- Place in a hot oven to finish the cod and crust cook the chicken skin at this time
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. Flageolet stew with cod and gremolata. Pan-fried sea bass with saffron-braised peas and broad beans. Just break up the fillets into bite-size pieces, boil your favorite pasta in well salted water, and toss the drained pasta with the cod, and tomato basil sauce. A sprinkle of lemon zest and parsley on top transforms a delicious dinner into a luscious lunch!
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