Cod with Shrimp in Garlic Butter & Parmigiano Reggiano
over fennel risotto with cherry tomatoes4.5(278)
Calories
:
857 kcalProtein
:
40.3g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Schaaldieren
- Melk (inclusief lactose)
- Vis
- Selderij
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
Though not common, fennel can actually grow up to 2 meters tall. Fortunately, the fennel in your box is a lot smaller than that, and therefore much easier to prepare!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
40 g
Shrimp
(Contains: Schaaldieren)
½ piece
Fennel
75 g
Risotto rice
¼ piece
Red chili pepper
½ piece
Red onion
125 g
Red cherry tomatoes
5 g
Fresh basil
(May be present: Selderij)
1 piece
Garlic
½ piece
Lemon
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
1 piece
Cod fillet
(Contains: Vis)
Not included in your delivery
300 milliliters
Low sodium vegetable stock
1.5 tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3584 kJ
Calories857 kcal
Fat42 g
Saturated Fat18.1 g
Carbohydrate79.6 g
Sugar11.4 g
Dietary Fiber8.5 g
Protein40.3 g
Cholesterol8.3 mg
Salt1.8 g
Potassium1049.2 mg
Calcium213 mg
Iron2.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Casserole
•Tall-Sided Pan
•Paper Towel
Cooking Steps
1
- Prepare the stock in a pot or saucepan.
- Chop the onion and crush or mince the garlic. Quarter the fennel and remove the tough core, then dice the fennel.
- Melt a knob of butter in a deep frying pan over medium-high heat. Fry the fennel and onion with half of the garlic for 2 minutes.
- Stir in the risotto rice and toast the grains for 1 minute, then pour in a third of the stock.
2
- Allow the stock to incorporate, stirring regularly. Repeat with the rest of the stock, adding it in two more batches.
- The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes.
- Add extra water and cook longer if you'd prefer the risotto to be less al dente.
3
- Meanwhile, deseed and finely chop the red chili pepper.*
- Halve the tomatoes and chop the basil.
- Zest the lemon and then cut it into quarters.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the chilli pepper and tomatoes with the rest of the garlic and half of the basil for 3 - 4 minutes.
*Take care, this ingredient is spicy! Use as preferred.
4
- Squeeze in one lemon wedge per person, then add the shrimp and fry for 3 minutes. Season to taste with salt and pepper.
- Take the pan off the heat and set it aside, covered.
- Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop, then remove from the pan and set aside.
5
- Pat the fish dry with kitchen paper and season with salt and pepper.
- Heat a drizzle of olive oil in the same pan over medium-high heat and fry the fish for 1 - 2 minutes per side.
- Grate the cheese in the meantime.
6
- Meanwhile, add the cheese to the risotto along with a generous knob of butter and (per person) half a teaspoon of lemon zest. Stir slowly to combine.
- Serve the risotto on plates, topped with the fish and the shrimp sauce.
- Garnish with the pumpkin seeds and the rest of the basil. Serve with the rest of the lemon wedges.
