Italian Fish and Shellfish Recipes - Roasted Cod and Olive Risotto Recipe

Ingredients

• 1 pound cod fillet, skinned

• 2 1/2 cups white wine

• 2 1/2 cups hot Fish Stock

• 1/4 cup butter

• 2 onions, chopped

• 1 3/4 cups risotto rice

• 2 ounces sun-dried tomatoes in oil, drained and sliced

• 1/2 cup olive oil

• 1/4cup chopped oregano

• 7 ounces cherry tomatoes, halved

• 1/4 cup freshly grated Parmesan cheese

• 1/2 cup pitted black olives, chopped

• 2 tablespoons white wine vinegar

• salt and pepper

Serves 4

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Method:

1. Pat the fish dry on paper towels and cut into 4 pieces. Season with salt and pepper. Put the wine and stock in a saucepan and bring almost to a boil.

2. Melt the butter in a large, heavy-based saucepan and sauté the onions for 5 minutes, until softened but not colored.

3. Add the rice and sun-dried tomatoes and stir well to coat the grains with the butter. Add the hot stock mixture, a large ladleful at a time, stirring until each addition is absorbed into the rice.

4. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

5. Meanwhile, heat J4 cup of the oil in a large frying pan and cook the fish for 3 minutes on each side, until cooked through. Drain and keep warm.

6. Add the oregano and cherry tomatoes to the pan and cook for 1 minute. Season lightly with salt and pepper.

7. Stir the cheese into the risotto and pile on to serving plates. Top with the fish and cherry tomatoes. Add the olives, the remaining oil, and the vinegar to the frying pan, stirring for a few seconds, then pour over the fish to serve.

Note: This dish would work equally well with most firm-fleshed white fish, such as monkfish or haddock.