Spicy fish stew risotto

Serving size: 4
Preparation time: 10 minutes
Cooking time: 40 minutes

1 hake fillet
1 haddock fillet
1 coley fillet
6 scallops
250g frozen prawns
1 medium onion – finely chopped
2 cloves garlic – crushed
2 sprigs of rosemary
1 teaspoon of fresh thyme
1 teaspoon of fennel seeds
½ teaspoon of cumin seeds
½ teaspoon of dried chilli flakes
1 x 400g tin of chopped tomatoes
1 x tin’s worth of good quality vegetable stock
A glass of white wine
100g risotto rice

Featured in:
May 2013

I often see the Grimsby Fish Man and his van come through the village here in Belleau and stop at my neighbours‘ to deliver his wonderful fresh fish. I’ve even seen him at my mum’s place down in London, so he certainly gets about, but up until this week I’ve never ordered from him – which is crazy really, as we love fish here at Belleau Cottage and don’t eat nearly enough of it.

There’s so much variety to choose from and as long as you’re sensible and only ever purchase responsibly sourced fish you can happily cook yourself through some incredibly versatile and flavourful dishes. Fish is so healthy too, rich in Omega 3 which is good for the brain, and heart. And as Grandma Franks always said, “If it swims, it slims,” so it’s perfect for those beach bodies we’re all honing for the fast approaching summer!

I ordered a selection of white fish including haddock, coley and hake as well as some plump juicy scallops and prawns. This dish, which is a ridiculously easy, spicy and filling stew, uses them all to great effect.

Cut all the fish into bitesized chunks and set aside. I like to leave the scallops whole; as they’re so plump and delicious it’s a shame to cut them.

In a large, heavy pan gently heat some butter and olive oil, then add the onions, herbs and garlic and let them sauté for about 5 minutes. Then add the spices, stir and let them all sweat together for a further 10 minutes or so until soft and beginning to brown.

Add the tomatoes, stock and wine and let that come to a simmer before adding the fish. Stir and let it come to a simmer again before adding the rice. One more stir before putting the lid on and leaving on a gentle heat for 10 minutes until the fish is cooked through and the rice is plump and al dente.

Garnish with a squeeze of lime and a sprinkling of fresh coriander.

Eat and of course, enjoy!

Don’t forget to follow Dom on his blog www.belleaukitchen.com

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