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Seafood Risotto With Pan-fried Fish Recipe

See full recipe on: Group Recipes



Ingredients

350g arborio or carnaroli rice
200g slightly salted butter
1 litre vegetable stock
2 glasses of dry white wine
1 fennel bulb chopped
2 medium red onions finely chopped
1 small squid cleaned and cut into rings
200g smoked haddock or cod
200g small crayfish tails left whole
8 small fish fillets such as john dory and gurnard, skin on
Flat-leaf parsley and parmesan cheese shavings to garnish

Nutrition 4 servings

Per Serving % Daily Value
Calories 1,148
Fat 46g 71%
Carbs 83g 27%
Protein 78g 156%
Fiber 5g 21%
Cholesterol 356mg 118%
Sodium 975mg 40%
     
Fat
Carbs
Protein

Preparation






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