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Ingredients
Herb Encrusted Cod with Tomato Risotto
- For the risotto
- 1 onion
- 4 Tomatoes
- 250 grams Arborio rice
- 2 Tbsps olive oil
- 1 tsp Tomato paste
- 200 milliliters dry white wine
- 750 milliliters Chicken broth (or vegetable broth)
- 50 grams grated Parmesan
- salt
- freshly ground peppers
- 150 grams shrimp (peeled, deveined)
- 1 Tbsp scallions
- For the fish
- 4 pcs Cod (each around 160 grams) (approximately 6 ounces)
- salt
- freshly ground peppers
- 5 Tbsps olive oil
- 50 grams breadcrumbs
- 20 grams ground almonds
- 1 tsp sharp Mustard
- 2 Tbsps freshly chopped Fresh herbs (such as parsley, thyme and rosemary)
For the risotto: Peel the onion and chop finely. Rinse the tomatoes, core, remove the seeds and dice. Sauté the onion and rice in hot oil until translucent. Stir in the tomato paste then deglaze with the white wine. Add the tomatoes. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 15-20 minutes, stirring frequently. Stir in the Parmesan, shrimp and chives and season with salt and pepper.
Preheat the broiler.
Rinse the fish, pat dry, season with salt and pepper and sauté in a nonstick pan in 2 tablespoons hot oil until golden brown on both sides, around 4-5 minutes. Mix the breadcrumbs with the almonds, mustard, herbs and remaining oil and spread over the fish. Place on a baking sheet and broil until golden brown, around 3-4 minutes. Serve over the risotto.