Spicy Fish Risotto

Ingredients

680g (1lbs 8oz) Regal Smoked Cod or Haddock fillets, fresh or defrosted, skinned

1 x 15ml spoon (1 tbsp) olive oil

1 small onion, chopped

2 cloves garlic, crushed

1 large red pepper, deseeded and chopped

170g (6oz) mushrooms, sliced

1 x 5ml spoon (1 tsp) chilli powder

310g (11oz) risotto rice

1.2 litres (2 pints) fish or chicken stock

Salt and pepper

Sprigs of dill, to garnish

Method

1) Heat the oil in a pan. Stir in the onion, garlic, pepper, mushrooms and chilli powder. Reduce the heat, cover and cook for 3-4 minutes.



2) Add the rice, stock and seasoning. Bring to the boil, cover and simmer for 15-20 minutes.



3) Cube the fish and stir in, cover and simmer for a further 5 minutes, adding extra stock if necessary.



4) Garnish and serve.

Serves: 4

Provided By: Sea Fish Authority