Wild Alaska Black Cod with Saffron Risotto Recipe
Experience the flavor of Alaska with Wild Black Cod in a rich Saffron Risotto. Perfect for seafood lovers!
Ingredients
- Generous pinch of saffron strands
- 900ml (1½ pt) hot vegetable stock
- 2 tbsp olive oil
- 225g (8oz) risotto rice
- 4 spring onions, trimmed and chopped
- 1 garlic clove, crushed
- 150ml (¼ pt) dry white wine
- 4 x 150g (6oz) fillets wild Alaska black cod
- 150ml (¼ pt) milk
- 1 bay leaf
- 4 tbsp Parmesan cheese, finely grated
- 75g (3oz) frozen petit pois or garden peas, thawed
- Salt and freshly ground black pepper
- Basil leaves, to garnish
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