Page 489 - YC Cooking School

Essential Guide to Cooking with Fish

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Kabeljou with saffron risotto and sauce vierge

Serves 6 | Preparation time: 30 minutes | Cooking time: 45 minutes

What you’ll need

Ingredients

For the saffron fish stock

300g fish bones
2 large carrots, roughly chopped
1 onion, roughly chopped
1 bulb garlic, halved
2L water
2 cups (500ml) white wine
2 pinches saffron

For the risotto

1 onion, finely chopped
3 cloves of garlic, finely chopped
50g butter
2 cups (500ml) risotto rice

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