This is a super, frugal fish recipe to make a little, go a long way! If you plan your meals and bake a ham a few days before, you can use the liquor from boiling it as the stock and not waste a thing! I’ve tried this recipe with fish stock and though it’s a fish risotto, we found it a bit too fishy, so I really would recommend using vegetable or chicken stock cubes if you haven’t any homemade stock. In our house we have various intolerances including gluten and dairy, so I have included alternatives in the recipe to accommodate these allergies. This recipe serves a family of five (2 adults, 3 children) with leftovers.
- Large glug of olive oil (approx 4 tbsp)
- 1 small red onion, diced
- 2 medium garlic cloves,
- 1 tsp mixed herbs
- 1 mug risotto rice (I use arborio)
- Good glug of white wine (optional)
- 1 1/2 pints of stock – I boil and bake a ham most weeks, so use the stock from that but stock cubes are fine (Knorr stock cubes are gluten free)
- 1 large carrot, diced
- 1 courgette, diced
- 6 cubes of frozen spinach, defrosted and chopped
- 1 large hake fillet, skinned and boned, chopped into bite sized chunks
- 1 salmon fillet, chopped into bite sized chunks
- Cup of cooked salad prawns (defrosted if frozen)
- Large knob of butter/ butter alternative if you are dairy free (we like the Pure range)
- Seasoning if needed (depending on your stock)
- Grated cheese to top- cheddar or parmesan, lactose free if you are dairy free
- Warm the stock on a low heat
- In large saucepan warm the olive oil and fry the onions gently, until translucent
- Add the garlic and keep stirring so it doesn’t burn
- Add the mixed herbs and the risotto rice and stir continually for 2 minutes so that the rice is completely coated in the oil
- Add the wine (if using) or a ladle of stock and stir
- Add the carrot and courgette and stir through
- Continue to add the stock ladle by ladle waiting for it to be absorbed each time (keep the stock in a small sauce pan on a low heat)
- You do not need to stir continuously, but you do need to keep an eye on it so it doesn’t stick to the bottom of the pan
- After 20 minutes, add hake and salmon pieces and stir through gently
- After a further 5 minutes the stock should have all been absorbed and the rice cooked through
- Have a kettle boiled just in case you need more liquid, it doesn’t need to be stock, just hot!
- Add the spinach, prawns and butter and stir through gently until the butter has melted (try not to break up the fish). At this point you could add finely grated parmesan but some of my lot don’t like it/ are dairy intolerant, so I leave it on the table to add as desired.
- Once everything is piping hot, it’s ready to serve!
Enjoy your Frugal Fish Risotto!!
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