| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Fish, Seafood, Main dish | 1 | Servings | |
INGREDIENTS
| 1 | c | Arborio rice |
| 4 | c | Bottled clam juice |
| Or fresh or canned | ||
| Low-sodium chicken broth | ||
| 4 | Anchovies; finely chopped | |
| 1/2 | ts | Chopped fresh rosemary; -or- |
| 1/4 | ts | Dried rosemary |
| 1/2 | ts | Chopped fresh sage; -=or=- |
| 1/4 | ts | Dried sage |
| 4 | 7 oz pieces whitefish fillet | |
| Or bass fillet pieces | ||
| 6 | lg | Leeks |
| Sliced into thin rounds | ||
| 3 | tb | Lemon juice |
| 1 | tb | Dijon-style mustard |
| 1/3 | c | Extra-virgin olive oil |
INSTRUCTIONS
PREHEAT OVEN TO 350F. Place rice, 3 cups clam juice, anchovies, rosemary an sage in a 9-by-12 baking dish. Cover and place in oven for 30 minutes. Remove from oven, place leeks on the rice and arrange whitefish on top, ski side up. Give a turn of the peppermill. Cover and replace in oven for 15 minutes. Meanwhile, combine remaining clam juice, lemon juice and mustard i a small saucepan and place over medium heat on the stove. Bring to a boil and cook until reduced by half. Remove from heat and pour into a blender. Put blender on medium speed and slowly drizzle in the oil. To serve, arrang whitefish on a platter surrounding a mound of risotto. Spoon a little sauce over the fish and serve the remainder on the side.
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