Tub gurnard stew with risotto

It sounds a complicate dinner, but it is easier than what you think, and the results it is very delicious.

Cooking time for your stew is about 20 minute. And while it's cooking you can start your risotto so everything will be ready at the same time. So in about 30-40 minutes a delicious dinner is ready! (calculate 10 additional minutes if you have to start with the fish stock too).

Ingredients for 3 people:

for fish stew:

4 tub gurnard

small stick of celery finely chopped

10 cherry tomatoes

1 tbsp tomato concentrate

half glass white wine

1 tablespoon extravirgin olive oil

3 anchovy fillets

half glass hot water

2 tsp capers

2 tsp pine nuts

for risotto:

100 gr rice (carnaroli or arborio)

1 tbsp extravirgin olive oil

1 shallot finely chopped

half glass of wine

fresh parsley

zest of 1/2 lemon

1 tsp cold unsalted butter

about 1 L fish stock (for this risotto you will first use the water from your stew, and then your stock, so quantity might change depending on how much liquid you will ge from your stew)

I had some previously made fish stock waiting for me in the freezer. Although you can buy it, best thing to do, always, it is to make your own.

Simply, take 1 of your fish put in a large pot with unsalted boiling water, a bit of carrot and celery and let boil for 15-25 minutes. Pass your stock through a colander to help you remove unwanted fish part and vegetables.

Clean the fish and serve it alonside the risotto, or, even better, add it into the risotto at the end.

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First thing, prepare the stock if you need to,

Then, take a large pan on high heat and add the oil; after few seconds add the anchovies, stir until half dissolved, then the tomatoes cut in half and the celery.

After a couple of minutes (keep stirring) add the tomato concentrate and the wine. Let all the alcohol evaporated, add the water and then the fish.

Bring on gentle heat, add the capers and pine nuts, cover with a lid and let simmer for 15 minutes.

Add water if necessary.

Now you can start with the risotto.

Large pan over high heat, put the oil and the onion with a couple tablespoon of water, and let simmer for at least 5 minutes.

When the water is evaporated, add the rice: keep stirring for couple of minutes and add the wine. When the wine evaporated start to add the fish one or two ladle at time.

When time is up for your stew, you will get a nice red stock: add to your risotto.

SALT WARNING: remember you put anchovies in your stew, and fish is naturally salty. I didn't need to add any salt.

I suggest to taste your risotto after adding the stock from the stew, and add salt only if needed.

In the last minute of cooking of your rice, add the fish if you made the stock with one of them (see above). Do not leave your risotto without liquid: risottohas a creamy texture at the end!

When rice is cooked, switch off the hob, add the lemon zest and butter. Cover with a lid for 2 minutes.

Remove the lid and vigorously stir. Add the fresh parsley and prepare the plate.

I completed my meal with a small glass of white wine I used for cooking. Otherwise a fresh small portion of fruit after it, it is just perfect.