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Description
This version of risotto, the favorite dinner party dish, has cod added to it for a satisfying main course (or a starter course that will be followed by a light main). The cod is first poached with coriander and peppercorns until opaque throughout and then flaked and added to the risotto about halfway through. The risotto is finished the way it typically is: with butter and parmesan cheese stirred in just before serving.
Ingredients
US|METRIC
2 SERVINGS
- 2 pieces codfish
- salt (to taste)
- 1 tsp. olive oil
- 1 tsp. coriander seeds
- 1 tsp. peppercorns
- 4 sprigs fresh coriander
- 200 grams arborio rice
- 1 liter cod cooking water
- 100 mL dry white wine
- 50 mL olive oil
- 1 chopped onion
- 1 garlic clove (minced)
- 2 Tbsp. fresh coriander (chopped)
- 1 tsp. butter
- 2 Tbsp. grated Parmesan cheese
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Directions
- Cook the cod in 1.5 liters of salted water, coriander seeds, pepper, fresh coriander and olive oil.
- Remove the skin and bones from cooked cod. Shred.
- Reserve about 1 liter of cooking water (passed through a strainer to remove the coriander seeds and pepper). Keep warm.
NutritionView More
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700Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories700Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium510mg21% |
| Potassium260mg7% |
| Protein10g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate88g29% |
| Dietary Fiber5g20% |
| Sugars3g |
| Vitamin A10% |
| Vitamin C10% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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