Monkfish risotto with saffron and vegetables
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | smalls | Fill monkfish |
| Rice; for measurements | ||
| ; see packet | ||
| 1 | Sachet of saffron | |
| 2 | tablespoons | Butter |
| 1 | Fish stock cube | |
| Marinated oil; or olive oil for | ||
| ; frying | ||
| Sea salt; a sprinkle | ||
| Pepper; a sprinkle | ||
Directions
Boil rice according to packet instructions, add the fish stock and saffron.
Add the butter when ready.
Place the fish pieces onto a griddle and cook on hob on both sides for about 10 minutes.
Sprinkle sea salt and pepper on the fish and drizzle some of the marinated oil, or just olive oil.
Mix the rice and the fish to make a risotto.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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