Fancy Fish Parcel
with Tomato & Courgette Risotto
- Fish
- May contain traces of allergens
- Celery
Inspo: Luxurious bacon wrapped cod - andre's best yet. Leave blank as brand still writing
Ingredients
175 grams
Arborio Rice
2 unit(s)
Cod Fillets
(Contains: Fish)
4 rasher(s)
British Streaky Bacon
1 sachet(s)
Chicken Stock Powder
1 unit(s)
Echalion Shallot
10 grams
Flat Leaf Parsley
30 grams
Tomato Puree
1 unit(s)
Garlic Clove
15 grams
Unsalted Butter
½ unit(s)
Lemon
40 grams
Wild Rocket
1 unit(s)
Courgette
(May contain traces of: Celery)
40 grams
Grated Hard Italian Style Cheese
Not included in your delivery
750 milliliter(s)
Water for the Risotto
Instructions
Add the stock pot to a large saucepan of water (see ingredients for amount) and place on medium heat. Bring to the boil then reduce the heat to low. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Remove the ends from the courgette, cut lengthways into 1cm strips, then chop into small chunks. Roughly chop the parsley (stalks and all), then zest the lemon.
Lay two rashers of streaky bacon on a board and wrap a piece of fish in them. Repeat. Keep to one side, we will cook it later.
Heat a splash of oil in a wide-bottomed saucepan on medium heat. Add the shallot. Cook, stirring, until the shallot is soft, 3-4 mins. Add the garlic and the tomato purée and cook for 1 minute more. Pour in the arborio rice and stir, making sure the rice is coated, cook for 1 minute. Add a ladleful of the stock and stir. Once the rice has absorbed the stock, add another ladleful and repeat.
Continue adding ladlefuls of stock, stirring regularly until it has all been absorbed by the rice. This should take 20-25 mins in total. After 10 mins add the courgette chunks and carry on stirring! Tip: Let the rice absorb each ladleful of stock before adding the next. Continue until all of the stock is used.
Once you've added the courgette to the rice, heat a splash of oil in a frying pan on medium-high heat. When the oil is hot, carefully lay the fish in the frying pan. Cook on one side until the bacon is browned and crispy, 5 mins. Turn the fish over and cook for 5 mins on the other side, then remove the pan from the heat (the fish is cooked when the centre is opaque). Keep an eye on your risotto as you do this - don't forget to stir.
When the risotto is ready stir in the hard Italian cheese, butter, a squeeze of lemon juice and half of both the lemon zest and parsley. Mix well and add salt and pepper if necessary. Pop the rocket in a bowl and dress with a glug of olive oil and a squeeze of lemon juice. Spoon the risotto onto your plates. Lay the cod and rocket alongside and finish with a sprinkle of the remaining lemon zest and parsley. Enjoy!
