Hake, Squid and Rice Stew
- 2 tablespoons olive oil
- ¼ cup butter (plus 3 tbsp for the end)
- 1 onion (peeled and finely chopped)
- 2 cloves garlic (finely chopped)
- ⅜ cup tomato passata
- 1 ¾ cups Risotto
- ⅜ cup dry white wine
- 4 cups chicken stock (or vegetable stock)
- 1 cup Hake (skinned and cut into chunks)
- 1 Squid (cleaned and cut into squares)
- 3 tablespoons butter
- 1 lemon (juiced and zest finely grated)
- ½ bunch Chervil (chopped)
- 1 pinch Chili flakes
Heat the oil and butter in a large pan and add the onion and garlic. Cook until soft and translucent.
Add the rice and stir to coat in the butter. Pour in the wine and stir the rice while the wine is absorbed.
Once the wine has cooked in, reduce the heat a little and add the passata. Stir through then add the hot stock, a ladleful at a time, stirring fairly continuously. This will give the risotto its creamy texture. Keep stirring in the stock and tasting the rice for tenderness.
Half way through cooking add the hake and stir gently.
After about 15-20 minutes the rice should be soft but with a slight bite. If you’ve run out of stock before the rice is cooked, simply use water.
Season and remove from the heat. Add the extra 3 tbsp of butter and leave to melt into the risotto.
Meanwhile heat a frying pan till very hot and sear the squid on all sides for 2-3 minutes or until just opaque. Stir in the lemon zest and juice, parsley and chilli. Taste and adjust the seasoning.
Serve the risotto immediately with the squid on top.