SLOT 56 – COD SUPREME ON SEAFOOD RISOTTO

– 1 cod supreme
– Risotto
– Harissa paste
– 3 mussels
– 3 king prawns
– 3 squid rings
– Tomato sauce
– Veg stock
– White wine
– Onion

Risotto base:
– Sautee 1 finely diced white onion
– Add 1 box of arborio rice and continue to Sautee for 1 minute.
– Gradually add water and veg stock mix until rice is soft but still has a crunch.
– Remove from heat and cool.

Cod Supreme:
– DO NOT COOK UNTIL TOLD MAIN IS AWAY!
– Heat frying pan till very hot, score skin of cod and place skin side down in hot pan, do not try to shake the pan or move the cod, leave for 3-4 minutes before trying to turn.
– Season with salt
– Once turned, continue to fry for further 2 minutes then place on bottom of grill until firm to touch.

Finished Risotto:
– Heat pan until hot, then add 3 mussels.
– Once mussels start to open, add 3 butterflied king prawns.
– Once prawns start to turn pink add squid rings and fry.
– After 2 minutes add a splash of white wine, and 1 tbl spoon of harissa paste, and simmer.
– Add 1+1/2 serving spoons of risotto base and 1 pan of tomato sauce. Toss till mixed well and reduce. NOT TOO WET OR TOO DRY

Serve in a bowl