A wonderfully indulgent dish packed with colour and flavour
Ready in: 50 minutes
1 (1¾pints) litre light fish stock
8 large raw shell-on prawns
300g (10oz) skinless cod cut into large chunks
1kg (2¼lb) live mussels
A good pinch of saffron
50g (2oz) butter
1 onion, finely chopped
2 garlic cloves
300g (10oz) Vialone Nano risotto rice
150ml (5fl oz) white wine
Handful fresh wild rocket
Lemon wedges to serve
1. Place the fish stock in a large saucepan and stir in the saffron. Bring to a rapid boil, drop in the mussels, cover with a lid and cook for 2 minutes until all of the shells have opened. Remove from water with a slotted spoon then remove mussels from the shell, reserving a few for decoration. Set to one side.
2. Add the prawns to the pan and simmer for 3 minutes or until pink and cooked through. Remove with a slotted spoon and set aside with the mussels. Finally cook the cod in the stock, simmering gently until firm and cooked through. Set aside with the mussels.
3. Strain the stock through a fine sieve into a clean pan to remove any shells or grit. Bring to a simmer and add the saffron.
4. Heat the butter in a large non-stick pan – a deep sided frying pan is ideal. Add the onions and cook very gently for 5 minutes until softened. Add the garlic and cook for a further 3 minutes. Add the risotto rice, stir to coat in the butter and cook for 2 minutes.
5. Pour in the white wine, bubble for a minute and then add a couple of ladles of the hot stock. Stir and simmer until almost all of the stock has been absorbed. Add more stock, stir and simmer. Continue for 15 minutes until the rice is tender but with a little bit of a bite.
6. Add the prawns to the pan, pushing them into the rice and then top with the cod and mussels. Add another small ladle of stock to cover and gently cook for 2 minutes until piping hot. Allow to stand for a minute before spooning into warmed bowls and serving with the rocket and lemon wedges.
Tip…Go for whatever mix of seafood and shellfish you fancy. Then add a firm fleshed fish that won’t fall apart (salmon or monkfish would be perfect). Aim for around 1kg in total.