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Mediterranean Fish Risotto with Saffron Recipe
Servings |
MetricUS Imperial
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Ingredients
For the Fish Soup
- 1 lb fish fillets preferably from white-fleshed fish such as cod, pollack, monkfish, tilefish, tilapia, or flounder, cut into 1-inch (2.54cm) pieces, 454g
- 3 tbsp olive oil 45ml
- 2 cloves largegarlic peeled and pressed or finely chopped
- Pinch saffron threads (optional but highly recommended)
- 2 tbsp boiling water 30ml
- 1 in medium-size leek white part only, cuthalf lengthwise, rinsed well between the layers, and thinly sliced crosswise
- 1 large rib celery trimmed and thinly sliced
- 1 in medium size onion peeled, cuthalf, and thinly sliced
- 1 cup finely sliced fennel bulb 236ml
- 1/4 tsp Fennel Seed 1.2ml
- 1 cup chopped canned tomatoes with their juice, 236ml
- 2 cups fish broth preferably homemade, heated, 473ml
- Salt
For the Risotto
- 2 tbsp olive oil 30ml
- 1/2 cup finely chopped onion 118ml
- 1 clove garlic peeled and pressed or finely chopped
- 1 1/2 cups arborio rice 355ml
- 1/2 cup dry white wine 118ml
- Salt
- Freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves rinsed, 59ml
Ingredients
For the Fish Soup
For the Risotto
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Instructions
- Prepare the fish soup: Combine the fish with 1 tbsp (15ml) of the olive oil and half the garlic in a small mixing bowl. Mix the saffron with the boiling water and pour over the fish. Mix well and allow to stand at room temperature 30 minutes.
- Heat the rest of the olive oil in a medium-size saucepan over medium-high heat. Add the remaining garlic, the leek, celery, onion, fresh fennel, and fennel seed and cook, stirring, until the vegetables begin to soften, 3 to 5 minutes. Add the tomatoes and the broth, season with salt to taste, and bring the liquid to a boil. Reduce the heat to low, partially cover the pot and cook 15 minutes. Add the fish and cook 5 to 10 minutes longer or until the fish flakes easily with a fork. Strain the fish and vegetables from the broth, cover to keep warm, and set aside. Reserve the broth (you should have 4 to 5 cups, 946 to 1180ml) and combine with the other broth to yield 6 cups (1.4L).
- Prepare the risotto: Heat the olive oil in a large, heavy 4-quart (3.8L) pot over medium-high heat. Add the onion and garlic and cook, stirring, until the onion begins to soften, 2 to 3 minutes. Be careful not to brown it. Stir in the rice to coat the grains with the oil and onion mixture, and cook about 1 minute longer.
- Add the wine and stir until it is mostly absorbed by the rice. Add the broth, 1/2 cup (118ml) at a time, stirring well after each addition. Wait until it is almost completely absorbed before adding the next 1/2 cup (118ml). Reserve 1/4 cup (59ml) of the broth to add at the end.
- When the rice is tender but firm, in about 20 minutes, turn off the heat. Add the remaining 1/4 cup (59ml) broth, the parsley, and salt and pepper to taste, and stir well to combine. Serve the risotto in warmed soup bowls with some of the fish and vegetables on top. Garnish with parsley. Serve immediately.