Deliciously soft and full of flavour, try making this black cod and saffron risotto for a luscious weekday dinner.
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
1 bay leaf
4 tbsp grated parmesan
75g garden peas
salt and pepper
basil leaves to garnish
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.