Recipe
Seafood Risotto With Pan-fried Fish Recipe
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Philpix / All my dishes 5 months, 4 weeks ago
Delicious seafood risotto dish topped with pan-fried fish fillets
Prep:10m Cook:35m Servings:4
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 Philpix |
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Fans
Ingredients
- 350g Arborio or Carnaroli rice
- 200g slightly salted butter
- 1 litre vegetable stock
- 2 glasses of dry white wine
- 1 fennel bulb chopped
- 2 medium red onions finely chopped
- 1 small squid cleaned and cut into rings
- 200g smoked haddock or cod
- 200g small crayfish tails left whole
- 8 small fish fillets such as John Dory and Gurnard, skin on
- Flat-leaf parsley and Parmesan cheese shavings to garnish
Directions
- Heat a large saute pan on a medium heat
- add half the butter and fry the onions until soft
- add the rice slowly to the onions and make sure all the grains are coated
- slowly add the stock and wine stirring for the rice to absorb the liquid
- add the chopped fennel and continue stirring
- half way through cooking the rice add the smoked haddock, crayfish and squid rings
- keep stirring then add the rest of the butter
- 10 minutes from the end, in a separate pan, fry the fillets of fish skin down in a little butter and olive oil
- To serve, divide the risotto onto 4 plates in a mound then place the pan-fried fillets of fish, skin side up, on top
- Garnish with finely chopped parsley and Parmesan shavings
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philpix 5 months, 4 weeks ago said:
Sorry! added to wrong Group.....but still worth a try.
victoriaregina 5 months, 4 weeks ago said:
Looks great. Thanks for the post.
brianna 5 months, 4 weeks ago said:
So many of my favorites in one dish. Incredible. Thanks & 5 forks
fizzle3nat 5 months, 3 weeks ago said:
Oh my goodness! I love this one! Crawdads are so good and I love calamari. Thanks for sharing another great recipe. - Natalie