Cod with Coriander Risotto
recipe for Cod with Coriander Risotto comes from Seafish
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Cod with Coriander Risotto
x 170g (6oz) thick cod, coley or hoki fillets, skinned
1 x 15ml spoon (1 tablespoon) olive oil
1 medium onion, finely chopped
225g (8oz) risotto rice
rind and juice of orange
5 x 15ml spoon (5 tablespoons) fresh chopped coriander
salt and black pepper
850ml (30 fl oz) chicken or vegetable stock
coriander, to garnish
to make Cod with Coriander Risotto
the oil in a pan and cook the onion, until soft.
the rice, orange rind and juice, coriander and seasoning.
Stir until all the rice is coated.
600ml (1 pint) of the stock. Cook until absorbed.
150ml (5 fl oz) stock, stir. Top with fish, cover
and cook for 2-3 minutes.
remaining stock if necessary. Cook for a further 2
- 3 minutes.
and serve with tomato and onion salad.
with the permission of Seafish - www.seafish.org