Nduja-Baked Norwegian cod with white bean stew, lemon and parsley gremolata
Nduja is a spicy, spreadable pork sausage from the south of Italy. In this recipe, it is combined with the pure taste of the Norwegian cod and bean stew. If you are looking for a for a healthy and tasty dinner option, look no further!
Cooking time50-60 min
Difficulty levelMedium
Rating5/5
Ingredients
Preparation
Gremolata
- Finely chop the leaf parsley and grate the garlic. Zest and juice the lemon.
- Combine all the ingredients together in a small bowl and set aside.
White bean stew
- Finely chop the garlic and shallots. Slice the celery finely.
- In a large frying pan, heat the olive oil and gently cook the shallot, garlic, celery and thyme for 3-4 minutes, being careful not to let the mixture colour.
- Add the Vermouth (preferable to use dry Vermouth) and increase the heat so that the liquid is bubbling and continue to cook until reduced by half.
- Drain and rinse the beans.
- Stir in the beans, bay leaves and stock. Reduce the heat and let the beans stew gently for 15-20 minutes or until thickened and reduced.
- Stir the spinach through the stew, season with a little salt and pepper and remove from the heat. Leave to one side to allow the spinach leaves to wilt.
Nduja-baked Norwegian cod
- Preheat the oven to 190°C/170°C fan.
- Cut the fillets into 130 g portions.
- Place the cod fillets on a greased baking sheet. Top the fillets with the Nduja, spreading the paste over the top of the fillets to cover.
- Bake in the preheated oven for 12-15 minutes until the cod is cooked and the Nduja is slightly brown.
- To serve, put a spoonful of the bean stew onto a plate and top with the baked cod fillet and some of the Gremolata.