Ndjua Crusted Cod with bean stew.
You can have Ndjua Crusted Cod with bean stew using 15 ingredients and 10 steps. Here is how you cook that.
Ingredients of Ndjua Crusted Cod with bean stew
- Prepare 250 grams of cod loin skinned.
- It’s 50 grams of cod loin skinned.
- You need 75 g of Ndjua.
- It’s 75 g of Smoked Parmesan 2 slices of bread.
- You need 50 G of Butter.
- You need Table spoon of oi.
- You need 400 g of tinned Cherry Tomatoes.
- You need 400 g of Butter Beans Jar or can.
- You need 1 of small onion diced.
- You need 200 g of spinach salt and pepper to taste.
- Prepare 2 sticks of celery diced.
- Prepare 2 of medium carrot Diced.
- Prepare 2 of gloves of Garlic.
- It’s 25 g of Dried Porcini Mushrooms.
- You need of Chicken Skin.
Ndjua Crusted Cod with bean stew step by step
- 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.
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