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Cod with Coriander Risotto Serves 4

  • Ingredients:

  • 4 170g (6oz) thick cod loins, defrosted, skinned
  • 1 15ml spoon (1 tbsp) olive oil
  • 1 medium onion, finely chopped
  • 225g (8oz) risotto rice
  • rind and juice of orange
  • 5 15ml spoon (5 tbsp) fresh chopped coriander
  • salt and freshly milled black pepper
  • 850ml (30 fl oz) chicken or vegetable stock
  • coriander, to garnish


  1. Heat the oil in a pan and cook the onion, until soft.  Add the rice, orange rind and juice, coriander and seasoning.  Stir until all the rice is coated.
  2. Add 600ml (1 pint) of the stock.  Cook until absorbed.  Stir well.
  3. Add 150ml (5 fl oz) stock, stir.  Top with fish, cover and cook for 2-3 minutes.
  4. Add remaining stock if necessary.  Cook for a further 2-3 minutes.
  5. Garnish and serve with tomato and onion salad.

NUTRITIONAL VALUES PER PERSON (APPROX) 400 Kilocalories; 37g Protein; 6g Fat; 49g Carbohydrate; 1g Fibre.

Recipe kindly donated by The Seafish Industry