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Recipe for :

Cod with Coriander Risotto

This recipe for Cod with Coriander Risotto comes from Seafish -

Seafish Established 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 UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Cod with Coriander Risotto

4 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

How to make Cod with Coriander Risotto

  • Heat the oil in a pan and cook the onion, until soft.
  • Add the rice, orange rind and juice, coriander and seasoning. Stir until all the rice is coated.
  • Add 600ml (1 pint) of the stock. Cook until absorbed. Stir well.
  • Add 150ml (5 fl oz) stock, stir. Top with fish, cover and cook for 2-3 minutes.
  • Add remaining stock if necessary. Cook for a further 2 - 3 minutes.
  • Garnish and serve with tomato and onion salad.

Serves 4





Reproduced with the permission of Seafish -