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Pan-fried cod and Leek Risotto

Pan-fried cod with leek risotto! What a seafood recipe. Such a tasty dish & very versatile. Use any seafood with the risotto. Yum! | theyumyumclub.com

Course Dinner, Lunch, Seafood
Cuisine American, English, French, Italian
Keyword Cod, Fish, Garlic, Risotto, scallops
Servings 2 Servings

Ingredients

  • For the risotto
  • 300 grams Arborio or other risotto rice
  • 75 grams unsalted butter
  • 2 leeks cleaned and sliced
  • 150 ml white wine
  • 850 ml vegetable or chicken stock
  • Olive oil
  • Seasoning
  • Zest from one lemon
  • Juice from one lemon
  • 100 grams grated fresh pamesan cheese
  • For the sauce
  • 150 grams unsalted butter
  • Juice from one lemon
  • 1 clove of garlic, crushed
  • Other Ingredients
  • 1 thick portion of of cod loin
  • 1 packet of asparagus tips

Instructions

  1. First, get all of the ingredients measured out and grouped together.

  2. Now make the risotto but firstly heating some oil and butter over a medium heat and sweating off the leaks for 5 minutes. The add the rice and mix in until the ends start to go translucent. About 3 minutes.

    Pan-fried scallops with leek risotto! What a seafood recipe. Such a tasty dish & very versatile. Use any seafood with the risotto. Look at the cod here! Yum! | theyumyumclub
  3. Now, add the wine and reduce to almost nothing. Then add the stock a ladle at a time and reduce by 3/4 before adding the next ladle. Continue until all of the stock is used up or until the risotto is nice and creamy and the rice still has a little "chew" in its texture. At this stage set aside.

  4. Heat a small pan of water to boil and boil the asparagus for 30 seconds and refresh in ice cold water.

  5. Season and pan-fry the cod in and pan-fry for 4 minutes either side.

    Pan-fried cod with leek risotto! What a seafood recipe. Such a tasty dish & very versatile. Use any seafood with the risotto. Look at the scallops here! Yum! | theyumyumclub
  6. Now season and griddle the asparagus for 1 minute. Alas, add the garlic and lemon juice to the boiling butter for 15 seconds and remove from the heat.

  7. Finally, serve by moulding the risotto in a rost tin and serve with the fish and asparagus on top, or to the side, and drizzle a small amount of the sauce all over.

    Pan-fried cod with leek risotto! What a seafood recipe. Such a tasty dish & very versatile. Use any seafood with the risotto. Look at the scallops here! Yum! | theyumyumclub
  8. There you have it. A wonderful leek risotto topped with seafood and served with asparagus and a butter, lemon and garlic sauce. Yum!