Last time we went shopping I nabbed a small pack of mixed fish from the "nearly out-of-date" shelf at the local supermarket, it seemed just right for knocking out another batch of dried food. The pack contained 4oz each of salmon, cod and smoked haddock, all in good condition. During a spare half-hour this morning I used it to make another variant of fish risotto, I had to adjust the standard recipe as follows:
- 1 onion, finely chopped >>> 1 larger onion
- 1 clove of garlic, finely chopped
- 1 stock cube (veg or fish) >>> 4 level tsp stock powder
- 0.85L / 1.5 pints boiling water >>> 2 pints
- 0.25kg / 9oz risotto rice (risotto, arborio and carnaroli are best, long-grain will do at a push but the results aren’t as good, any other rice just doesn’t work) >>> 12oz
- 0.25kg / 9oz smoked fish, skinned and cut into chunks >>> 12oz as detailed above
- 1 large cupful of frozen peas >>> added 1/3 cup runner beans
- large knob of butter
- 1 pinch of salt (optional)
- Some freshly-ground black pepper (optional)
- Cooking-times were extended by roughly 20% each
It's now in the dehydration stage, filling the kitchen with a wonderful hunger-inducing aroma. There should be enough for 4 large meals.
THE SMALL(ish) PRINT... (updated 23/07/2016)
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