10th July 2020
200g risotto rice
1 skinless cod fillet, chopped into chunks
1 skinless salmon fillet, chopped into chunks
250g chorizo, chopped into cubes
2 cloves garlic, finely chopped
1 tbsp ginger, peeled and finely chopped
1 red onion, finely chopped
1 leek, finely chopped
1 green pepper, finely chopped
500ml fish stock
150ml white wine
1 tsp garam masala
1 tsp turmeric
1 tsp smoked paprika
salt and pepper to taste
handful of parsley
Step 1 - heat a pan with a little olive oil and saute the garlic, ginger, onion and chorizo.
Step 2 - season with garam masala, tumeric, smoked paprika, salt and pepper. Stir well and leave to saute for 5 minutes.
Step 3 - add the risotto rice to the pan. Bit by bit, add the white wine and the fish stock to the pan and mix well. Cover the pan with a lid and leave to simmer on a medium heat for 20-25 minutes, or until the risotto rice is just slightly under-cooked.
Step 4 - once the liquid is nearly all gone, add the peas, leeks and peppers to the pan. Mix well and leave to simmer for 5 minutes.
Step 5 - once the liquid had completely soaked into the rice (the rice should look fluffly and tender ) add the cod, salmon and prawns. Put the lid on the pan and steam until the fish is cooked.
Step 6 - remove from the heat and garnish with a generous amount of parsley.