FISH IN FIERY TOMATO STEW ( N’duja)

FISH IN FIERY TOMATO STEW ( N’duja)

Another N’duja recipe ??? We cant help it… it is delicious with fish… We came up with this recipe while trying  to use up a few left over courgettes from the fridge at Gannet Secret Test Kitchen… It tasted so nice, it had to be shared.

 

Ingredients

  1. 3 Courgettes (mixed green and yellow if available),
  2. Sweet Cherry tomatoes (on the vine)
  3. 1 or 2 medium Onions,
  4. 2-3 Garlic Cloves,
  5. a Tin of Tomatoe,
  6. Extra virgin Olive Oil
  7. 1/2 fiery N’duja roll …

Method

  1. 1 Begin with the courgettes. Cut them in half, and grate them coarsely along the four sides ( discard the seedy watery core). Sprinkle with a light dusting of salt, mix thoroughly and set aside in a colander for 20 minutes. They will soon start to sweat and lower their high moisture content.
  2. 2 Cut your fish  into large bite size pieces, not too thick, season and set aside.
  3. 3 Chop your onion, bash you garlic -Saute both in a wide & deep frying pan for a few minutes.-
  4. 4 Add the tomatoe tin - the Sherry tomatoes on the stem - Stew gently - DO NOT season - Add half the N’duja roll ( or more if you are feeling brave ) and spoon crush it into the sauce until fully dissolved or absorbed.
  5. 5 Time to return to the courgettes and to give them a final gentle squeeze to extract more moisture from them. Add your courgettes to the pan, mix well and cook at medium heat for 3 minutes -
  6. 6 Turn up the heat, push all  the pan content toward the edges, creating  a well in the center -Add more Olive Oil  and quickly brown your fish pieces on all side before mixing all up with the Veg sauce and covering with a lid to allow to cook the fish pieces through.
  7. 7 Feel free to add a few shellfish to earn yourself an extra bonus ⭐️  at the dinning table.
  8. 8 Serve with your pasta, sprinkle with a few chilli flakes as a warning of what’s lies beneath… NOTE: What happens to the rest of the N’duja… N’duja has a rather odd texture, despite its shape it is not a sausage. It is actually a cured meat roll. You do not need to use it all up at once, It will keep in the fridge for a few weeks as long as its ends are covered to avoid air contact & drying as it ages. A roll rarely last longer than this in our own Kitchen.
  9. 9 Enjoy ☺️

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