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Italian cuisine
Medium

Risotto With Clams and Sea Bream Fillets

Risotto With Clams and Sea Bream Fillets
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Risotto With Clams and Sea Bream Fillets is an amazing food creation. The fish fillets are the basis of the recipe along with the fish parts that are used to prepare the fish stock. The clams are cooked along with the vegetables and are a fantastic supplement to the fish. Along with the yellow rice, they create a nice harmony of flavors.

Recipe
PRE TIME: 30 min
COOKING TIME: 25 min
TOTAL TIME: 55 min
2 SERVING
Ingredients:
  • 2 ea. Kiwi sliced
  • 2 ea. Nectarines peeled
  • 1/2 ea. Juice of a half lemon
  • 2 ea. Optional: Mint leaves thinly sliced
  • 2 sides of one whole fish Sea bream fillets
  • 3 tbsp. Extra virgin olive oil
  • 2 ea. Garlic
  • 1 ea. White onion small
  • Discarded parts of the fish like the head and the bones
  • Salt/pepper
  • Favorite white wine to taste
  • 1.5 to 2 Qts. Water
  • Flour (or semolina flour) to coat the Fish Fillets
  • 3 tbsp. Extra virgin olive oil throughout the recipe
  • Salt to taste
  • Pepper to taste
  • 12 to 16 oz. Yellow cherry tomatoes
  • 1 ea. Garlic clove
  • 1 tbsp. Saffron
  • 15 to20 ea. Fresh or cooked clams
  • 2 tbsp. Extra virgin olive oil
  • 8 oz. Arborio (or carnaroli) rice
  • 1/8 tsp. Salt/pepper
  • Salt and ground black pepper to taste
  • 1 tbsp. Parmigiano cheeses
  • 1 tbsp. Butter
  • Sprinkle of Cilantro
  • Dash of extra virgin olive oil
Directions:
Step 1
Step 1
1
First of all fillet the whole fish and keep the skin on both fillets.
Step 2
Step 2
2
Put the ingredients for the fish stock in a pot and leave on medium heat throughout the recipe and lower to a simmer later if necessary. We will be using the fish stock to ultimate the risotto cooking adding it a bit at a time until risotto is cooking at your preferred hardness.
Step 3
Step 3
3
Peel and slice the kiwis, then peel, and brunoise the nectarines.
Step 4
Step 4
4
Put a nonstick saucepan on medium heat while coating the fish fillets with flour or semolina flour. Once the pan is hot add the extra virgin olive oil and sear both sides of the fillets, meat down first, and then skin down after a couple of minutes or until golden brown. Leave the seared fillets on a sheet pan with parchment paper and cook off the fish in the oven at 325 ºF /163 ºC conversion during the last 10 minutes of the risotto cooking. (see next steps recipe)
Step 5
Step 5
5
In the same hot pan add the tomatoes quartered, garlic thinly sliced the onions julienned, and cook for 5 to 6 minutes.
Step 6
Step 6
6
Now add the clams and add a splash of your favorite white wine, then for cook 5 minutes if bought pre-cooked or cook for 20 minutes if clams are fresh making sure they are alive and closed when we use them fresh.
Step 7
Step 7
7
Remove the clams and set them aside.
Step 8
Step 8
8
Now blend thinly this sauce in a stand blender or with a hand blender. Reach desired consistency helping ourselves if necessary with the fish stock.
Step 9
Step 9
9
In the same pan throw, the rice and toast for a couple of minutes then add the white wine and let cook the alcohol off another couple of minutes.
Step 10
Step 10
10
Add the blended sauce, the clams, and cook for 15 to 17 minutes (or until desired hardness is reached), while always sauteing and adding gradually the fish stock. (During this step you can put the fish into the oven and bake for 10 minutes).
Step 11
Step 11
11
Once cooked remove from heat and add butter and thinly grated Parmigiano cheese.
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