This is How You Spell Summery!

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A vibrant pea and asparagus risotto recipe topped with perfectly flaky Norwegian cod loin.  You can of course select any firm, white flaky fish for this recipe, grouper, snapper, dolphin, triple tail, pompano, tile fish and more!

Cod with Pea ad Asparagus Risotto

Serves 4

Total time: 40 minutes

Ingredients

Cod Loins

4 portions of Norwegian cod loin, thick, skin-on

2 tbsp of olive oil

2 tbsp of unsalted butter

salt

freshly ground black pepper

Pea ad Asparagus Risotto

6 oz of asparagus spears, thin stalked

4 cups of vegetable stock

2 shallots, peeled and finely chopped

1 garlic clove, peeled and crushed

2 tsp of unsalted butter, diced

80 oz of carnaroli risotto rice

1 cup of dry white wine

1/4 cup of frozen peas

1 oz of Parmesan, finely grated

1 tbsp of olive oil

salt

freshly ground black pepper

To Serve

1 handful of pea shoots

Preparation

To begin, place the vegetable stock in a small pan, bring to the boil then keep warm over a low heat.

Prepare the asparagus by snapping of the woody ends (add the woody ends to the pan with vegetable stock). Cut an inch off the tips of the spears and finely slice the remaining middle section into discs, setting both aside.

Make the risotto by adding the olive oil to a wide, heavy-based frying pan over a low heat. Sweat the shallot and crushed garlic until soft and translucent, this will take around 8–10 minutes. Season lightly with salt and pepper.

Add the diced butter to the pan along with the rice and stir for a couple of minutes until the rice becomes hot and sticky. Turn up the heat and add the white wine, stirring until the wine has evaporated.

Remove the woody asparagus ends from the stock with a slotted spoon and discard them. Lower the heat to moderate and start adding the stock to the rice, one ladleful at a time. Stir and allow the rice to absorb the liquid before adding another ladleful. After 10 minutes, add the asparagus tips and sliced middles along with the peas. Continue adding the stock until the rice is cooked with a slight bite, approximately another 5–8 minutes.

While the risotto is cooking, prepare the cod, seasoning it with salt and pepper. Heat a large non stick frying pan over a medium heat and add the olive oil. Add the fish to the pan, skin-side down. Turn the heat down and cook for 5 minutes. Add the butter to the pan and turn the fish over, cook for a further 4–6 minutes depending on the thickness of the fish, basting occasionally with butter.

Finish the risotto by stirring in the Parmesan and seasoning to taste.

Plating/Presentation

Divide the risotto between four plates or bowls and top with the fish, skin side down.  Garnish with and pea shoots and serve immediately.

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