Recipe of Quick Ndjua Crusted Cod with bean stew

Ndjua Crusted Cod with bean stew. We found this awesome recipe of Jamie Oliver's website (attached below) honestly it's one of the best tasting meals we have ever made! Meanwhile, heat one tablespoon of the extra virgin olive oil Place one N'duja-crusted cod fillet on top of each portion. In a bowl, whisk together the pan juices and the remaining tablespoon of olive oil until.

Here's a chef's trick: add a little olive oil to a small nonstick skillet on the stove. Cod with Shiitake-Bacon Crust and Arugula Salad. Back to Panko-Crusted Cod with Tomato-Basil Relish. You can have Ndjua Crusted Cod with bean stew using 15 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Ndjua Crusted Cod with bean stew

1. You need 250 grams of cod loin skinned.
2. It's 50 grams of cod loin skinned.
3. It's 75 g of Ndjua.
4. It's 75 g of Smoked Parmesan 2 slices of bread.
5. Prepare 50 G of Butter.
6. It's Table spoon of oi.
7. You need 400 g of tinned Cherry Tomatoes.
8. Prepare 400 g of Butter Beans Jar or can.
9. It's 1 of small onion diced.
10. Prepare 200 g of spinach salt and pepper to taste.
11. It's 2 sticks of celery diced.
12. Prepare 2 of medium carrot Diced.
13. Prepare 2 of gloves of Garlic.
14. You need 25 g of Dried Porcini Mushrooms.
15. You need of Chicken Skin.

Similar to white bean soup, this fish recipe is quick and easy. Meanwhile, dust the cod in seasoned flour. Serve with crusty rolls to soak up the juices. Bacalao, salted dried codfish, is the defining ingredient in traditional Puerto Rican fish stew, but salt cod requires overnight soaking and several rinses in cool water before it can be used, so we opt for fresh fish in this quick version.

Ndjua Crusted Cod with bean stew step by step

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.

Ladle the stew into bowls and top with the cod and a garnish of chopped coriander. Fresh filets of cod are coated in almond flour, then lightly fried and served alongside sautéed spinach with ginger, and creamy coconut rice for a delicious, healthy dinner. Cod's mild flavor gets a boost from a crunchy, nutty breadcrumb crust. If you don't have pistachios, you can substitute other nuts, just be sure to pick meaty, flavorful nuts, like walnuts or pecans. Steamed green beans and red potatoes or brown rice are great accompaniments.