RECIPE FOR LIFE
Enjoy a tasty summer night
he great outdoors not only offers a wonderful
place to enjoy our food but bears the fruits and
produce which make it a wonderful culinary
season. During June and July there is a vast
array of ingredients which are in season and at
their best, whether it be for firing up the barbecue
or packing up a picnic, you will be spoilt for choice
T
at what is available.
Why not have a go at creating your own version
of creamy risotto with squid, monkfish and
fragrant fennel. This one-dish supper, that only
needs crusty bread for an accompaniment, is ideal
for a laid back dinner party that can be enjoyed out
on the patio al fresco style.
Seafood fennel risotto
Method
1. Put the saffron threads in a large, wide, heavybased pan over a moderate heat and stir
constantly until they just begin to give off their
aroma. Pour in the fish stock and bring to the boil.
Remove the pan from the heat, cover and set
aside to infuse.
2. To prepare the squid, pull the head, tentacles
and insides from the bodies. Discard the head and
the hard beak from the base of the tentacles. Pull
out the clear quill from the bodies, and discard.
Use your fingers to rub the thin grey skin from the
34 June/July 2014
bodies, holding them under running water. Slice
the bodies into thin strips and chop the tentacles.
Set aside.
3. Heat 1 tablespoon of the oil in a frying pan. Add
the monkfish pieces and quickly fry on all sides
until lightly browned. Remove the fish and set
aside. Add the remaining oil to the pan. Add the
garlic and onion and cook over a moderate heat
for 2 minutes, stirring occasionally. Stir in the
fennel and continue cooking
until the vegetables are
softened but not brown,
about 3 minutes.
Serves: 4
Preparation
time:
30 mins
Cooking tim
e:
35 mins