Monk, Courgettes, tomatoes, Tagliatelle & ……. N’duja

Monk, Courgettes, tomatoes, Tagliatelle & ……. N’duja

POSTED ON Date: Sunday July 4, 2021 BY EAT MORE FISH

Another N’duja recipe ??? Last one!!! It is a promise… Great Irish Courgettes are now in season. We came up with this cooking idea while trying  to use up a few, left over in the fridge at Gannet Secret Test Kitchen… It tasted so good… We had to share it.

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.

OTHER INGREDIENTS: 3 Courgettes (mixed green and yellow if available), cherry tomatoes on the vine, 1 or 2 medium Onions, 2-3 Garlic Cloves, a Tin of Tomatoe, XV Olive Oil and of course 1/2 fiery N’duja roll …

Serve with delicious Pasta  – Low carb meal or diet ? Double the amount of courgettes.

METHOD: Start with the courgettes: Cut in half, and grate coarsly 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 -Sauté 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.

Get back to the courgettes and gently hand squeeze more moisture from them, pushing toward  the sides of the colander – 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.

Enjoy ☺️

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