Risotto with cod & mussels

Prep-time Bake-time Servings Difficulty
5 min 35 min 4 people

Method

1. Thaw the cod fillet properly and cut it into small pieces of about 3 -4 cm, season with salt and pepper and mix. In a frying pan, add a tablespoon of olive oil and fry the cod fillets for 2-3 minutes on each side.

2. Remove the fillets from the pan, add the remaining olive oil and the shallot and cook over medium heat until soft. 

3. Add the rice and continue cooking for 2-3 minutes. Add the broth, white wine, salt and pepper and stir constantly. Cook for 2-3 minutes until the rice absorbs the wine.

4. Meanwhile, in a pan, add the olive oil and sauté the shallot with the mussels and chili for 2-3 minutes. Season with salt and pepper and add the wine.

5. Cover the pan and cook for 4-5 minutes. Set aside until ready to prepare the risotto.

6. Add one glass of water and stir regularly. When the water is absorbed, add the rest of the water and continue cooking. Just before the end, add the peas, cheese, butter, stir and top with the cod fillets.

7. Cook for two minutes and serve with the mussels on top.

Kali Orexi!

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