Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 31

For centuries, seaweed has been part of the Irish diet, which is not really surprising as we have a coastline of over 3,000km (1,864 miles). It is renewable, plentiful and packed with nutrients, potassium and iodine. It sustained communities throughout the famine and is still eaten in pubs in the north, dried and fried, as an alternative to crisps. Smoked dilisk adds a subtle flavour to this risotto, and is widely available in health food stores and fishmongers (see Directory for suppliers).

Serves 6

2 tbsp olive oil

1 medium onion, diced

1 red pepper, deseeded and diced

2 garlic cloves, crushed

500g (1lb 2 oz) risotto rice

salt and freshly ground black pepper

500ml (17½ fl oz) hot fish stock

100ml (3½ fl oz) dry white wine

300g (10 oz) white fish (e.g. cod, haddock or ling), cut into 2.5cm (1in) pieces

5g (¹/₆ oz) smoked dilisk

500g (1lb 2 oz) fresh, cleaned mussels (see page 44 for guidelines)

500g (1lb 2 oz) langoustines, whole in their shells

50g (2 oz) Desmond cheese (or Parmesan)

lemon wedges, to serve

Place a saucepan over a medium heat, drizzle in the olive oil and add the onion, pepper and garlic. Cover and cook for 15 minutes, stirring occasionally.

Stir the rice into the pan and season with salt and pepper. Slowly add in the hot fish stock and white wine, stirring as you do, then add in the white fish and smoked dilisk. Continue to cook until the rice has absorbed all the liquid, stirring often. When the rice is al dente (still a bit of a bite) stir in the cleaned mussels and langoustines. Cover and leave to simmer for a further 10 minutes or until the mussels have opened.

Grate some Desmond (or Parmesan) cheese over the top, and serve hot with lemon wedges.