COD WITH SAFFRON RISOTTO
johnpleshettemealoftheweek.com
WITH THE EXCEPTION OF WHOLE FISH, I PAN COOK FISH, SKIN-SIDE DOWN, THEN COVER AND UNCOVER, BASTING WITH BUTTER TILL IT'S DONE.
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Ingredients
- 4 PORTIONS OF FISH (COD, STRIPED BASS, SALMON, ETC.), PREFERABLY SKIN SIDE ON
- 2 SPRIGS OF FRESH THYME
- 1 LEEK
- 1 FENNEL BULB
- HALF A PRESERVED LEMON OR THE ZEST FROM A WHOLE FRESH LEMON
- 1 cup ARBORIO RICE
- 4 cups DILUTED CHICKEN STOCK OR VEGETABLE STOCK
- 1 cup DRY WHITE WINE
- GENEROUS PINCH OF SAFFRON THREADS
- MORTAR AND PESTLE
- FENNEL FRONDS, CHIVES AND/OR DILL
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