Summary

Ingredients

• 25 g pine nuts
• 1 handful rocket
• 225 g tomato (s), peeled, from the can
• 1 chilli pepper (s), red, dried
• 6 cloves garlic
• 750 ml chicken broth
• 200 g risotto rice
• 200 ml white wine
• 450 g cocktail tomatoes
• 40 g olives, black, pitted
• 4 cod fillet (s), skin-on, 150 g each
• 40 g parmesan, rated
• 8 basil leaves
• some salt and pepper

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Instructions

1. Toast the pine nuts in a pan until golden brown. Let cool, roughly chop. Wash and dry the rocket. Finely puree the tomatoes with juice.
2. Peel and finely dice the onions, finely chop the chilli pepper. Peel and finely chop 2 cloves of garlic. Bring the chicken soup to the boil.
3. Sweat the onions, garlic and chilli in 3 tablespoons of olive oil over high heat. Add rice and fry briefly. Deglaze with wine and season with salt and pepper. Turn the hotplate to medium heat. Allow the wine to boil down almost completely. Add a quarter of the hot soup and simmer. Cook the risotto for 20-22 minutes, gradually adding the rest of the soup and reducing it while stirring constantly. After about 18 minutes of cooking time, stir the pureed tomatoes into the risotto.
4. In the meantime, heat the cocktail tomatoes with the well-drained olives, 2 tablespoons of olive oil, a little salt and pepper in a pan over medium heat for about 10 minutes until the tomatoes burst slightly.
5. Press the remaining 4 cloves of garlic with the skin a little. Lightly salt and pepper the fish fillets. Fry the cloves of garlic in a non-stick pan in the remaining 3 tablespoons of olive oil on the skin side, first vigorously over high heat for 2-3 minutes, then turn carefully and fry for another 2 minutes. Remove the pan from the heat and let the fillets simmer for a few more minutes.
6. Stir the parmesan into the risotto and arrange on plates. Arrange the fish fillets with garlic cloves, cocktail tomatoes and olives on top and sprinkle with the rocket, basil and pine nuts.