Deliciously soft and full of flavour, try making this black cod and saffron risotto for a luscious weekday dinner. Serves 4 Ingredients: 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 Method: 1 Chop spring onions and garlic finely. Heat the vegetable stock and add the saffron. Leave to infuse whilst making the risotto. 2 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. 4 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.