Ok, so the photo doesn’t do this dish much justice but I’m an honest Chica and I don’t have photoshop. We also eat ridiculously late so there’s no natural light. But what I show you is a delicious meal which would also be an amazing light vegetarian lunch or supper without the cod.
The risotto is creamy and delicately flavoured and, as a bonus, pretty healthy and low in fat too as it contains no cream or cheese. Granted, coating cod in flour and frying it in olive oil sort of cancels that out, but fish and olive oil are good for us, we all know that, so not only does this taste great it’s good for you too!
Ingredients to serve 2 hungry people (and we’re always hungry)
- 1 large piece of cod cut into about 6 large chunks and lightly coated in seasoned flour
- About 150g risotto rice (I used carnaroli)
- Approx half a litre of hot vegetable stock into which you dissolve about 5 strands of saffron
- One roasted red pepper peeled and finely chopped
- Half an onion finely chopped
- 4 cloves of peeled and crushed garlic
- 1 small courgette cut into fine dice
- 1 large ripe tomato, peeled and finely chopped
- About a dozen mangetout beans, finely shredded
- Olive oil
- Lemon to serve
The risotto is made in the usual way – start by softening the onion and garlic in a few tablespoons of olive oil, then add the pepper, tomato and courgette and cook until the courgette has softened. Add the rice and make sure it is coated in oil before gradually adding a ladleful of hot stock. Cook until the stock has been absorbed then add the next ladleful. Continue in this way until the rice is just starting to lose its bite.
At this point heat olive oil in a deep frying pan to a depth of about 1cm (you can also either deep fry or use less oil if you prefer). When the oil is very hot, gently lower in the cod pieces and cook on each side for 2-3 minutes until golden brown.
While the cod is cooking add the shredded mangetout to the rice and a final ladleful of stock. Taste and season then place the cod on top of the rice. Turn off the heat and leave the rice to rest for a few minutes before serving with wedges of lemon to squeeze over.