Risotto of black cod with saffron
- 400g black cod misshapes
- generous pinch of saffron
- 900ml vegetable stock
- 2 tbsp 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 2 mins until the rice looks shiny.
- 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 25 mins, gradually adding remaining stock until the rice is tender and creamy, stirring all the time.
- About 10 mins before 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 10 mins. Remove, cool a little then flake the fish with your fingers, discarding the skin.
- 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.
- Garnish with basil leaves and serve.