We are delighted to announce that we have partnered with The Saucy Fish Co. to create a recipe that partners perfectly with their new cod croquettes. The croquettes are available in two mouth-watering flavours – The Saucy Fish Co 6 Cod Croquettes with a Cracking Garlic & Herb Centre and The Saucy Fish Co 6 Cod Croquettes with a Punchy Smoked Paprika Centre. Our Apricot Risotto recipe is the perfect accompaniment to the smoked paprika, as the sweet apricots and tangy spring onions make a great flavour combination. You can find the recipe below.
The Saucy Fish Co. Cod Croquettes
The Saucy Fish Co. is on a mission to provide delicious fish without the fuss. Their new cod croquettes come in two inspirational flavours and can be prepared, freezer to fork, in just 15 minutes. This means that sophisticated fish dishes can be a part of your mid-week menu, even when you are really busy.
Both the Cracking Garlic & Herb Centre and the Punchy Smoked Paprika Centre Cod Croquettes can be purchased from Asda for £2
Apricot Risotto – Ingredients
2 tbsp olive oil
50g sliced spring onions
200g carnaroli or arborio rice
100ml white wine ( or rose)
700ml chicken stock, kept warm on the hob.
50g butter (in two 25g portions)
25g finely grated pecorino or parmesan cheese
150g diced fresh apricot
½ small red chilli, finely chopped
Apricot Risotto – Method
- Pour the oil into a large, heavy-based pan over a medium to low heat. Add the spring onions and gently sweat them for seven minutes, until they are softened.
- Add the rice to the pan and ‘toast’ it for two minutes until it goes a little transparent, then pour in the wine and allow it to reduce for a couple of minutes.
- While the wine reduces, heat half the butter (25g) in a pan and, when it has melted, tip in the apricot and chilli, and allow them to cook gently until you need them later on.
- Now it is time to add the stock- make sure you are prepared to stand at the hob during the cooking time, as this is the key to a creamy, smooth risotto. Add a ladle of hot stock to the rice and stir it continuously with a wooden spoon. The rice will absorb the stock as you stir.
- As you stir, draw a crescent shape on the bottom of the pan. When the whole crescent remains visible at the end of each stir, it is time to add another ladle of stock. Continue this process until all the stock has been used and absorbed. Tip in the apricot and chilli about halfway through the stock adding procedure.
- When the stock is all absorbed and the risotto looks ready, stir in the cheese and remaining butter (25g) and grate in the zest of half the lime. Your apricot risotto is now ready to serve with your cod croquettes.
Our Apricot Risotto recipe is the has the perfect flavour to compliment the fish and paprika of the cod croquettes. You can also pair it with your own choice of meat or fish.
If you enjoyed this recipe, you may also like:
Please note, this is a paid collaboration with The Saucy Fish Co. For more information, please see our Disclosure Policy.