Whitefish with Leek Risotto Recipe

Serves 4

Ingredients:

  • 1 cup arborio rice
  • 4 cup bottled clam juice, or fresh or canned, low-sodium chicken broth
  • 4 anchovies, finely chopped
  • 1/2 tsp chopped fresh rosemary, or
  • 1/4 tsp dried rosemary
  • 1/2 tsp chopped fresh sage or 1/4 tsp died sage
  • 4 7-oz pieces whitefish fillet, or bass fillet pieces
  • 6 large leeks, sliced into thin rounds,
  • 3 tbsp lemon juice
  • 1 tbsp Dijon-style mustard
  • 1/3 cup extra-virgin olive oil

    • Instructions:

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