The Fish Society’s Black Cod With Saffron Risotto


Deliciously succulent and full of flavour, try making this black cod and saffron risotto for a luscious weekday dinner

Serves 4

• 400-500g black cod fillet
generous pinch of saffron
900ml vegetable stock
2tbsp olive oil
225g risotto rice
4 spring onions
1 garlic clove
150ml dry white wine
• 150ml milk
1 bay leaf
4 tbsp grated parmesan
75g garden peas
salt and pepper
basil leaves to garnish  

Chop spring onions and garlic finely. Heat the vegetable stock and add the saffron. Leave to infuse whilst making the risotto.
Heat the oil in a large pan and add the rice. Cook over low heat for 2minutes until the rice looks shiny.
3 Add the spring onions and garlic then pour in the white wine and let it simmer a moment. Add a cup of stock. Stir,then cook over a medium heat for 25minutes, gradually adding remaining stock until the rice is tender and creamy.
About 10minutes before the risotto is cooked start to cook the fish. Put the fillets into a shallow pan with lid and add the milk, bay leaf and 150ml boiling water. Season lightly. Cover and simmer gently for 10mins. Remove,cool a little then flake the fish with your fingers, discarding the skin.
5 Add the parmesan and peas to the risotto, stirring them through very gently. Season with salt and pepper (and perhaps a knob of butter?) to taste. Finally and very gently, combine the fish into the risotto.
6 Garnish with basil leaves and serve.

Recipe courtesy of The Fish Society. Click here to find out more.

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