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.
