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Servings 4
Calories 472 kcal

Ingredients
 

  • 1 white onion, finely sliced
  • 2 garlic cloves, crushed
  • 4 tbsp olive oil
  • ½ tsp saffron, soaked in 1 tbsp hot water
  • 200 g Arborio risotto rice
  • 200 ml dry white wine
  • 350 ml fish stock
  • ½ leek, finely sliced
  • 200 g home-smoked wild Alaska pacific cod, flaked
  • 40 g grated Parmesan cheese (optional)
  • 1 tbsp crème fraîche
  • zest of a lemon, plus extra to serve
  • 80 g raw king prawns, to serve

Instructions
 

  • Gently fry the onion and garlic in 3 tbsp olive oil.
  • Stir in the saffron, followed by the rice and stir to coat. Cook until the rice turns translucent.
  • Gradually stir in the wine, then half the fish stock, a ladle at a time, stirring continuously until the liquid has been absorbed.
  • Stir in the leeks, and 150g smoked cod flakes, followed by enough fish stock to give al dente rice and a creamy consistency.
  • Gently stir through the Parmesan, créme fraîche and lemon zest, and season well to taste.
  • Serve the risotto with flakes of smoked cod, a drizzle of olive oil, lemon zest and cracked black pepper, along with plenty of pan-fried king prawns.
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Nutrition Facts
Home-Smoked Wild Alaska Pacific Cod Risotto with Leeks, Saffron and Parmesan
Amount per Serving
Calories
472
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Cholesterol
 
54
mg
18
%
Sodium
 
586
mg
25
%
Potassium
 
454
mg
13
%
Carbohydrates
 
46
g
15
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Fish, Starter
Cuisine Spring, Summer
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