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  4. Calamansi Cod with Fennel Olive Vegetables and Tomato Risotto

Calamansi Cod with Fennel Olive Vegetables and Tomato Risotto

Directions:

For the tomato risotto:

  1. Heat the olive oil in a pot. Sauté rice and shallots until translucent, deglaze with tomato juice, and cook for about 16 minutes.
  2. Slowly stir in the vegetable stock. Season with VOM FASS Salt and Pepper.
  3. As soon as the risotto is al dente, add diced cherry tomatoes, basil, and grated Parmesan. (We deliberately avoided using butter since the tomato juice creates the necessary creaminess.)

For the vegetables:

  1. Slice the fennel, and sauté with the shallot in VOM FASS Agora Extra Virgin Olive Oil. Deglaze with orange juice and ouzo. Add the Kalamata olives, and season with VOM FASS Salt and Pepper.
  2. Put the vegetables in a casserole dish.

For the fish:

Season the raw codfish with VOM FASS Salt and VOM FASS Calamansi Balsam, and place it on the vegetables. Cook in 250° oven until translucent.

To Serve:

Arrange the tomato risotto with the vegetables and the codfish on a plate. 

Ingredients

Ingredients:

Serves 4

For the tomato risotto:

  • 1 T. VOM FASS Agora Extra Virgin Olive Oil
  • 1 cup risotto rice
  • 2 shallots
  • 1 cup tomato juice
  • 2 1⁄2 cups vegetable stock
  • VOM FASS Salt and Pepper
  • 10 cherry tomatoes
  • 2 T. sliced basil
  • 1/3 cup freshly grated Parmesan

For the vegetables:

  • 2 bulbs fennel
  • 1 shallot, finely diced
  • 3 T. VOM FASS Agora Extra Virgin Olive Oil
  • 4 tsp. orange juice
  • 4 tsp. ouzo
  • 1⁄2 cup pitted Kalamata olives, quartered
  • VOM FASS Salt and Pepper

For the fish:

  • 4 pieces codfish (1 lb. total)
  • 3 T. VOM FASS Calamansi Balsam
  • VOM FASS Salt 

Shopping List

  • Colorful Peppercorns with Pink Berries
  • Calamansi Balsam
  • FassZination Agora Extra Virgin Olive Oil
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