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 th fridge at Gannet Secret Test Kitchen… It tasted so nice, it had to be shared.
THE FISH: Boneless Monk fish is always a winner but you are free to swap it with any other firm fish: Squid, Prawns, or mild thick white fish such as: ling, hake, cod loins, or even Gurnard.
3 Courgettes (mixed green and yellow if available),
Sweet Cherry tomatoes (on the vine)
1 or 2 medium Onions,
2-3 Garlic Cloves,
a Tin of Tomatoe,
Extra virgin Olive Oil
1/2 fiery N’duja roll …
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.
Cut your fish into large bite size pieces, not too thick, season and set aside.
Chop your onion, bash you garlic -Saute both in a wide & deep frying pan for a few minutes.-
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.
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 -
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.
Feel free to add a few shellfish to earn yourself an extra bonus ⭐️ at the dinning table.
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.
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