So this recipe is one that comes about as my wife and I am changing our eating habits slightly and wanted to introduce more fish into our diet. We also wanted to introduce new flavours for the kids too as they we believe that we should continually keep introducing new flavours to them. Even if they do not like them then at least we know they have tried. Now…. Do we make them try again…of course we do as the palette changes all the time and they may learn to like the flavours, smells and textures introduced to them. I know I can list many foods I never liked as a kid but love now. On this occasion this was a treat for my wife and I.
Now to this recipe! Knowing that I enjoy most fish dishes my wife’s palette is not so exhaustive so of the two I know she enjoys, cod and prawns, I looked online for some recipes and this was one of the first that appeared on BBC Good Food. Well the recipe was just for the risotto and I adapted this to include a nice firm crisp skinned cod fillet on top.
There is something wildly exciting about making risotto, a patience that is needed to ensure the pure enjoyment of stirring in each ladle of stock, watching as you stir gently, the stock slowly simmers, bubbling and melting away into the rice. Nearer the end of this dish as you add the prawns and tangy lemon and vibrant peas you know you’re in for a treat.
I really like the cod with this dish as the meaty yet soft and flaky white fish melts away along with the creamy risotto. Followed with the firm prawns and crisp skin the sensations and feelings you experience all superbly marry in your mouth as you elegantly enjoy your dinner.
And the verdict…an empty plate and vivid smile upon my wife’s face sealed the deal. We will most definitely be making this dish again and testing on the kids.