Cod fillet with chorizo ​​crust on saffron and lemon risotto

Ingredients for 4 servings:

• 4 cod fillets
• 150g chorizo
• 100 g ciabatta or baguette
• 2 cloves garlic
• 1 small onion(s)
• ½ bunch parsley
• 2 tbsp butter
• salt and pepper
• Paprika powder, smoked
• lemon juice
• 1 tsp brown sugar
• 1 tbsp rapeseed oil
• 200 g risotto rice
• 1 shallot(s)
• 100 ml white wine
• 750 ml stock or broth, hot
• 8 saffron threads
• ½ lemon(s)
• 50 g Parmesan
• 1 tbsp olive oil or butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

For the chorizo ​​crust, cut the bread into small cubes and toast in a pan without oil until golden brown. Peel the chorizo, cut into small cubes, and fry with the bread. Roughly chop the garlic and onion. Finely chop the bread and chorizo ​​mixture, parsley, garlic, and onion in a blender. If you don’t have a blender, briefly puree them with an immersion blender. Sauté the chopped mixture with the butter in the pan for about 2 minutes. Then season with brown sugar, smoked paprika, a little salt, and pepper. Be careful with the pepper, as the chorizo ​​is usually quite spicy. Rinse the cod fillets, pat dry, and remove any remaining bones. Preheat oven to 180°C. Grease a baking dish with rapeseed oil and place the fish fillets in it. Drizzle with a little lemon juice and season with salt and pepper. Spread the chorizo ​​mixture evenly over the fish. Bake in the center of the oven for 20-25 minutes at 180°C (top/bottom heat). In the meantime, finely chop the shallot for the risotto and briefly sauté it in a pan with the olive oil or butter. Add the risotto rice and sauté for about 2 minutes. Deglaze with the white wine. Add the saffron and enough hot broth or stock to completely cover the rice. Simmer for about 20 minutes. Stir frequently and add more stock until it is all used up. The risotto should end up being creamy to thick, with a little bite left. Squeeze the lemon and add the juice to the risotto. Mix the grated Parmesan cheese into the risotto and season with salt and pepper.