Cod with Shrimp in Garlic Butter & Parmigiano Reggiano
over fennel risotto with cherry tomatoes
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
