Informations supplémentaires
40 min.
|
498 kcal
|
easy
|
|
Printable version
1. Warm up the broth
In a pot, add the bouillon cube and 4 2P | 6 3P cups of water. Bring to a boil. Lower the heat and keep warm.
2. Setup
Preheat the oven to 400°F. Chop the garlic and the parsley. Zest the lemon and cut in half. Slice the olives.
3. Make the risotto
In a pan over medium heat, add a drizzle of olive oil. Add the rice and cook for 1-2 minutes. Gradually add the hot broth, about 1/3 cup at a time until the rice has absorbed all the broth. This whole process will take about 15-20 minutes. At the end, add the grana padano, the lemon zest and the lemon juice, to taste. Season with salt and pepper.
4. Make the sauce
In an oven-safe pan over medium-high heat, add a drizzle of olive oil. Add the garlic and the anchovy paste. Cook for 1-2 minutes. Add the tomato can and 120 2P | 180 3P ml of water. Lower the heat and simmer for 5-6 minutes. Add the olives, the capers and mix well.
5. Cook in the oven
Season the cod fillets with salt and pepper. Add to pan. Put the pan in the oven and cook for 10-12 minutes.
6. Plate your dish
Serve the puttanesca cod with the risotto. Garnish with the parsley. Bon appétit!
2unitCod Sirloin(s)
140gCalrose Rice
15mlAnchovy Paste
30mlKalamata Olives
30mlCapers
0.5unitFresh Italian Parsley
1unitLemon
1unitGarlic Clove(s)
40gGrana Padano Cheese
1unitVegetable Broth Cube(s)
400mlDiced Tomatoes
What you need
Pot, pan, oven-safe pan.
498 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
76g
25%
fat
9g
14%
cholesterol
77mg
26%
fiber
7g
28%
protein
30g
saturated
4g
20%
sodium
2744mg
114%
sugar
9g
trans
0g