• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Whitefish with Leek Risotto

  • Recipe Submitted by on

Category: Fish, Seafood, Main Dish

 Ingredients List

  • 1 c Arborio rice
  • 4 c Bottled clam juice
  • Or fresh or canned
  • Low-sodium chicken broth
  • 4 Anchovies; finely chopped
  • 1/2 ts Chopped fresh rosemary; -or-
  • 1/4 ts Dried rosemary
  • 1/2 ts Chopped fresh sage; -=or=-
  • 1/4 ts Dried sage
  • 4 7 oz pieces whitefish fillet
  • Or bass fillet pieces
  • 6 lg Leeks
  • Sliced into thin rounds
  • 3 tb Lemon juice
  • 1 tb Dijon-style mustard
  • 1/3 c Extra-virgin olive oil

 Directions

PREHEAT OVEN TO 350F. Place rice, 3 cups clam juice, anchovies, rosemary an
sage in a 9-by-12 baking dish. Cover and place in oven for 30 minutes.
Remove from oven, place leeks on the rice and arrange whitefish on top, ski
side up. Give a turn of the peppermill. Cover and replace in oven for 15
minutes. Meanwhile, combine remaining clam juice, lemon juice and mustard i
a small saucepan and place over medium heat on the stove. Bring to a boil
and cook until reduced by half. Remove from heat and pour into a blender.
Put blender on medium speed and slowly drizzle in the oil. To serve, arrang
whitefish on a platter surrounding a mound of risotto. Spoon a little sauce
over the fish and serve the remainder on the side.

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