Spicy Fish Risotto
Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
1 1/2 pounds smoked cod or haddock fillets, skinned and cubed
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, crushed
1 large red bell pepper, chopped
6 ounces mushrooms, sliced
1 teaspoon chili powder
11 ounces risotto (arborio) rice
4 cups fish or chicken stock
Salt and ground black pepper to taste
Fresh dill sprigs for garnish (optional)
- Preheat oil in a pan. Add onion, garlic, pepper, mushrooms and chili powder. Reduce heat, cover and cook for 3 to 4 minutes
- Add risotto, stock and seasoning. Bring to the boil, cover and simmer for 15 to 20 minutes
- Add fish. Cover and simmer for another 5 minutes, adding extra stock if necessary.
- Serve immediately. Garnish with fresh dill, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 637; Total Fat: 11g; Saturated Fat: 4g; Cholesterol: 147mg; Total Carbs: 71g; Fiber: 3g; Protein: 51g; Sodium: 1558mg; Potassium: 1099mg.
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.