Pan-seared gurnard with seafood and tuscan olive risotto

Name: Pan-seared gurnard with seafood and tuscan olive risotto
Ingredients: 1.25 litres good-quality fish stock; 12 live clams or cockles; 8 prawns, shelled and de-veined; 8 scallops, cleaned; 8 live mussels, cleaned and beards removed; 2 tbsp olive oil; 2 cloves garlic, crushed; ½ onion, finely sliced; 500g Arborio rice; 250 ml white wine; 50g selection fresh herbs, chopped (I use Italian parsley and basil); 40g sliced Kalamata olives; Sea salt and freshly ground black pepper; 4 x 150g gurnard fillets; 100g mixed herbs or micro leaves; Lime halves – caramelised (cut limes in half and dip cut side in white sugar. Place a frying-pan on a medium heat. Add lime halves cut-side down to the dry frying-pan and cook quickly until golden.)

www.oceanz.co.nz

| | From The New Zealand Seafood Cookbook - Recipe by Steve Roberts Pesce con risotto ai frutti di mare is one of my favourite dishes.

View Original

Share this recipe:

Ingredients

1.25 litres good-quality fish stock
12 live clams or cockles
8 prawns, shelled and de-veined
8 scallops, cleaned
8 live mussels, cleaned and beards removed
2 tbsp olive oil
2 cloves garlic, crushed
½ onion, finely sliced
500g Arborio rice
250 ml white wine
50g selection fresh herbs, chopped (I use Italian parsley and basil)
40g sliced Kalamata olives
Sea salt and freshly ground black pepper
4 x 150g gurnard fillets
100g mixed herbs or micro leaves
Lime halves – caramelised (cut limes in half and dip cut side in white sugar. Place a frying-pan on a medium heat. Add lime halves cut-side down to the dry frying-pan and cook quickly until golden.)