Saturday, 13 April 2013

spicy fish stew risotto



... I wonder how many times this year i'm going to write the words 'so Spring has finally arrived' without it becoming a bit of a tired cliche... it's been stop-start, or should that be start-stop, for the last few weeks but now that the little lambs are waking me up in the morning with their delightful bleating from the fields opposite my bedroom window I truly believe that Spring has finally decided to peek it's frozen head over the horizon for good... just go and look outside and you'll see it for yourself... and whilst we may all have complained that it's taken simply ages to get going this year I think we need to look at the year like an delicately ageing Hollywood star... don't rush the season's onto her or she will become a bitter old hag well before her time... be thankful that she was frozen still in time for a little while and rejoice in this late blooming of life and colour... it will be very fleeting and we'll miss her when she's gone and crumbled into Autumn...


Spicy Fish Stew Risotto
I was actually surprised at how simple this dish was to make, especially when it really packed a punch in the taste department... the other thing I loved about it - and this may sound really odd, but even though it was rammed with 5 different kinds of fish and shellfish it wasn't too fishy, it has that wonderfully fresh fish flavour with a little richness from the wine and the tomato... the fish I chose were simply what I had in my freezer, part of the wonderful Fish is the Dish - Happy Healthy Hearts campaign delivery.  Any white fish will work here so simply go with what you've got or what's on special offer in the shops...


1 hake fillet
1 haddock fillet
1 coley fillet
6 scallops
250g frozen prawns
1 medium onion – finely chopped
2 cloves garlic – crushed
2 sprigs of rosemary
1 teaspoon fresh thyme
1 teaspoon fennel seeds
½ teaspoon cumin seeds
½ teaspoon dried chilli flakes
1 x 400g tin of chopped tomatoes
1 x tin’s worth of good quality vegetable stock
a glass of white wine
100g risotto rice

cut all the fish into bite-sized chunks and set aside.  I like to leave the scallops whole as they’re so plump and delicious it’s a shame to cut them.

in a large heavy pan gently heat some butter and olive oil then add the onions, herbs and garlic and let them sauté for about 5 mins, then add the spices, stir and let them all sweat together for a further 10 mins or so until soft and beginning to brown.

add the tomatoes, stock and wine and let that come to a simmer before adding the fish.  Stir and let it come to a simmer again before adding the rice.  One more stir before putting the lid on and leaving on a gentle hear for 10 mins until the fish is cooked through and the rice is plump and al dente.

garnish with a squeeze of lime and a sprinkling of fresh coriander.

eat and of course, enjoy!

17 comments:

  1. I have some more cod in my freezer, thinking of a spicy fish stew for one portion, not sure how well it would work with just one type of fish, what do you think? x

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    1. I think it will be ok but so easy just to pop out and get some prawns at the very least!

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  2. Lordy this made me laugh! It is bucketing down here (London) by the way . . . but I am being woken up by what I can only assume is the call of some randy blackbird, which all things considered, is quite pretty!

    Love your recipe by the way (which for someone who isn't much fond of risotto is high praise). Gorgeous!

    And I am ready for my close-up Mr DeMille or should that be Mr Franks?

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  3. not a big fish eater but this could convert me, looks amazing, stunning colours.

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  4. Love anything with fish and love risotto - this is a winner for me!

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  5. This looks amazing Dom! So fresh. Errr, my stomach is growling just reading this.

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  6. Sounds like a real hearty meal - fish selection is perfect and as you say not too fishy! The spices really make this for me. Love that little chilli kick. Weather starting to get a little cool here - this would be perfect on a Friday night around the fire pit!

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  7. Dom, you know me by now; I would rather put one of those dear little fluffy Spring lambs in my stew, and avoid the Hake, Prawns etc!

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  8. Will you hate me if I tell you that our summer is still hanging around a bit - or at least we are having a very pleasant autumn so far? I'm sure spring will turn up eventually... as long as it's a proper summer by the time I get there in July, that's the main thing!
    Oh and lovely stew, by the way, gorgeous flavours and so easy!

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  9. Ohhhh this looks seriously good. I'll definitely be trying this one Dom! x

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  10. It has been a slow start to Spring but all is forgiven with a plate of this risotto Dom.

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  11. Chili flakes and cumin, yum. The color is nice also. It must be lovely listening too and looking at the baby lambs. So sweet.

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  13. Hi Dom, I don't have to tell you how amazing this looks! I'll bet is was amazingly flavorful with all those herbs too! I'll be making this! Thank you for sharing this delicious recipe!

    Don't you just love living in the country!!!

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  14. It's getting cold here now and that fish stew risotto would make anyone squeal with pleasure.

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  15. Wow this is hot as look but not really hot in the taste. I love it the color of the broth look yummy.

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