Cod is a great fish that you prepare in a lot of different ways, for myself I prefer to either steam or bake it in the oven. When you use these preparation types the meat stays perfectly firm but you can easily split the separate layers. The best part is, making these kind of packages is really easy and there are thousand ingredients to combine, so your package is different every time. Just add everything in and the oven does the work for you.
Ingredients for 2 pers.:
- 2 cod fillets (200 gr a piece)
- 150 gr risotto rice
- 1 onion
- 150 ml white wine
- 400 ml vegetable broth
- 1 lime
- Parmesan cheese
- 1 zucchini
- 100 gr cherry tomatoes
- a handful of pine nuts
- Fresh herbs; rosemary, thyme
- 1 clove of garlic
- salt and pepper
- olive oil
How to prepare it:
Pre-heat the oven at 200 degrees.
Wash the zucchini and cut into thin slices. Place 2 sheets of baking paper on the counter. Pour a dash of olive oil on the baking paper, place the slices of zucchini on it.
Place the cod on the zucchini, grate the zest of the lime and divide it over the cod. Add some tomatoes next to the cod. Sprinkle some salt, pepper, pine nuts and olive oil over the package. Place the bundle of spices over the fish and peel and cut the garlic over half. Place a half on each piece of fish. Close the packages and put them in the oven for 30 minutes.
Now you can start making the risotto. To start, cook 400 ml of vegetable broth and a reasonably large saucepan with a thick bottom on your cooker. Place the saffron in a little bit of hot water. Peel and fine slice the onion and pour some olive oil in your pan. Weigh the risotto to the right amount. Put your pan with olive oil on the fire and once the olive oil is hot, add the onion and the saffron. Fry the onion for 2 minutes in the olive oil, then add the rice immediately. Stir the rice well so that all rice grains shine from the oil. Let them take a minute to absorb the oil. Then pour in the white wine. If it is good, your pan is so hot that the white wine cooks immediately. Keep stirring well all the time.
If all the wine is evaporated or absorbed by the rice you slowly start to add some bouillon. Do this in different phases, not all at the same time but not too little so you have to refill every minute. I think that about 100 ml at a time is a nice amount. Continue stirring the rice so that it does not stick.
The risotto must boil until all the water is absorbed. Add a good amount of pepper.
The risotto is ready when the moisture is absorbed so that a creamy rice substance is created without the hard core. Of course, you notice this right away when you taste and there are no more hard pieces in the rice but you can also see the color of the rice, the rice is very white and is becoming a little softer in color. Once all the really white pieces are gone, the rice is good.
If all your bouillon is finished but you still feel that your risotto is not good yet, you can just add some extra water. Be careful with this and make sure you don’t add too much extra water right away. It is a bit of a sin when the rice is so wet that it floats completely away. He must remain sticky.
The rice must be smooth, soft and creamy. Sprinkle the Parmesan cheese over the risotto when serving.