Pancetta-wrapped cod with fennel and saffron risotto
Ingredients
Metric
Imperial
Cod
- 2 portions of cod loin, weighing approx. 150g each, skinless
- 4 rashers of raw pancetta
Fennel and saffron risotto
- 2 tbsp of Carapelli Extra Virgin Olive Oil
- 1 bulb of fennel
- 1 celery stick, finely diced
- 2 garlic cloves, sliced
- 100ml of white wine
- 1 pinch of saffron strands
- 400ml of chicken stock, or vegetable stock
- 150g of risotto rice
- 15g of Parmesan, finely grated
- 20g of butter
- salt
- freshly ground black pepper
Method
Preheat an oven to 180ºC/gas mark 4. Trim off any green fronds from the fennel bulb and reserve for garnish. Cut the bulb in half lengthways, then slice one half into wedges and finely dice the other. Place the wedges into a baking tray, drizzle with half a tablespoon of oil and roast in the oven for 15 minutes, flipping over halfway through
- 1 bulb of fennel
- 1/2 tbsp of Carapelli Extra Virgin Olive Oil
While the fennel wedges roast, pour the stock into a saucepan and add the saffron. Place it over a medium heat and bring to a simmer. Meanwhile, heat the remaining oil in a large pan over a medium heat. Add the diced fennel, celery and garlic with a pinch of salt. Cook until soft and translucent (about 5 minutes)
- 400ml of chicken stock, or vegetable stock
- 1 pinch of saffron strands
- 1 1/2 tbsp of Carapelli Extra Virgin Olive Oil
- 1 celery stick, finely diced
- 2 garlic cloves, sliced
- salt
Add the rice and stir for a few minutes until coated in oil and starting to toast. At this stage add the white wine and cook (still stirring) until it has all been absorbed by the rice
- 150g of risotto rice
- 100ml of white wine
Add a ladle of the hot stock to the rice, then stir continuously until the rice has absorbed the liquid. Repeat with another ladle of the stock, each time letting the rice absorb it before adding the next. Stir regularly to release the starch from the rice, which is what gives you a creamy risotto
As the rice cooks, wrap each piece of cod in 2 slices of pancetta, ensuring the ends of the pancetta meet at the bottom of the fish. Place a frying pan over a high heat and place the fish seam-side up in the pan. Cook for a few minutes until the pancetta is crisp, then flip, transfer to a baking tray and cook in the oven for 5-8 minutes, depending on the thickness of the cod fillets
- 2 portions of cod loin, weighing approx. 150g each, skinless
- 4 rashers of raw pancetta
Keep tasting the rice to check if it is cooked – you may not need to use all of the stock. Once the grains are tender but still with a little bite, beat in the Parmesan and butter, season to taste, take off the heat and place a lid on the pan. Leave to rest for a few minutes whilst the fish finishes cooking
- 15g of Parmesan, finely grated
- 20g of butter
- salt
- freshly ground black pepper
Fold half of the roasted fennel wedges into the risotto, then divide between two bowls. Top with the rest of the roasted fennel, the cod and the reserved fennel fronds to garnish
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