Black Cod With Saffron Risotto

Risotto of black cod with saffron

Serves 4


  • 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


  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 2 mins 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 25 mins, gradually adding remaining stock until the rice is tender and creamy, stirring all the time.
  4. 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. 
  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.
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