Ingredients
- 600 g white fish fillets such as cod, saint-pierre or baudroie
- 250 g of risotto rice
- 1 l of fish stock
- 300 g of sliced onions
- 120 ml of olive oil
- 10 ml of powdered cumin
- 2.5 ml of ground black pepper
Instructions
- Fry the onions in the oil until they are caramelized and deep brown, then stir in the rice, cumin and pepper and coat the rice well.
- Separately simmer the fish in the stock for 15 minutes, remove and reserve the stock.
- Pour ½ the stock over the rice and cook gently, adding more stock as necessary, until the stock is absorbed and the rice is cooked.
- Flake the fish, stir this into the rice and heat through.
Notes
Serve with a tabouleh salad