Risotto à la Queue de Lotte et aux Crevettes Roses

I have a little fascination with the burbot (lotte en Français) as I've not made it in a while and seeing it so often here with its ugly face and meaty tail gave me the desire to cook it.

So I bought one the day we bought the stingray at Carrefour and made a Risotto à la Queue de Lotte et aux Crevettes Roses with it. Basically just Rice with Tail of Burbot and Cooked Pink Prawns.

OK, I wanted to cook it like a paella at first (which would give me a crispy fish), but I suspected that it would be better to cook it like a risotto to benefit fully from the juices of the fish, which led me to combine methods in the end.

Onion

Garlic

Celery

Fish cut into big cubes

Prawns with heads removed (but kept aside) and shells peeled

Carrots

Zucchini

Capsicum

Olive Oil

Chicken Broth

Dill, Thyme, Bay Leaf, Parsley

Arborio Rice

Saffron

Lemon Juice

Sautée heads of prawns and Burbot tail bone in olive oil till fragrant

Remove heads (infuse them in the chicken stock instead) and add in garlic, vegs (but not the zucchini - I know some escaped me though) etc

Add rice, stir a little, push aside and cook the fish

Remove the fish when the juices are out and the meat almost cooked through

Add in the prawn-infused chicken broth ladle by ladle

Put in the zucchini, fish and prawns when the rice is almost cooked. Cover. Serve with grated Parmesan cheese and lots of lemon juice (fishy dish).

The result

Hmm, the next time I'll do it in an Indian Curry...