With its beautiful, snow-white fillet and perfect flake, wild Alaska black cod is a premium whitefish choice for roasting, poaching or frying. Try this delicious recipe – the perfect dish for impressing your friends. Simply sauté risotto rice, spring onions and garlic for a couple of minutes, then add white wine and saffron infused stock. Meanwhile place the black cod fillets in a shallow pan with milk, water and bay leaves and leave to simmer. Add Parmesan and peas to the risotto and serve with the black cod.

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Alaska has the largest black cod population in the world: tight regulations are enforced to ensure the continued sustainability of the species. Alaska’s long-term dedication to sustainability began 50 years’ ago in the State constitution and has ensured continuous, wild and healthy harvests, and guaranteed that stocks of superior seafood are preserved for future generations.

Swimming free deep in the ice-cold waters of the Bering Sea and the Gulf of Alaska, this premium whitefish develops the rich oil content that gives it its distinctive flavour and texture. And Alaska Black Cod is rich in Omega 3, and an excellent source of high quality protein.

Alaska black cod’s beautiful white flake and velvety texture and its sweet, delicate flavour make it an excellent fish in a wide variety of dishes – from the simple to the spectacular.

Wild Alaska Black Cod with Saffron Risotto

Serves 4
Generous pinch of saffron strands
900ml (1½ pts) hot vegetable stock
2 tbsp olive oil
225g (8oz) risotto rice
4 spring onions, trimmed and chopped
1 garlic clove, crushed
150ml (¼ pt) dry white wine
4 x 150g (6oz) fillets wild Alaska black cod
150ml (¼ pt) milk
1 bay leaf
4 tbsp Parmesan cheese, finely grated
75g (3oz) frozen petit pois or garden peas, thawed
Salt and freshly ground black pepper
Basil leaves, to garnish

•Add the saffron stands to the hot vegetable stock and leave to infuse while starting to cook the risotto

•Heat the oil in a large sauté pan or non-stick frying pan for a few moments, and add the rice. Cook over a low heat for about 2 minutes, stirring, until the rice looks shiny, but not brown

•Add the spring onions and garlic, then pour in the white wine and let it bubble up for a few moments. Add a couple of ladlefuls of stock. Stir, then cook over a medium heat for 20-25 minutes, gradually adding the remaining stock, until the rice is tender and creamy

•About 10 minutes before the risotto is ready, start to cook the fish. Put the fillets into a shallow pan with a lid and add the milk, bay leaf and 150ml (¼ pint) boiling water. Season lightly. Cover and simmer gently for 6 to 8 minutes, or until the fish flakes easily when tested with a fork

•Add the Parmesan and peas to the risotto, stirring them through gently. Season with salt and pepper to taste. Serve the risotto with the fish, garnished with basil leaves

Cook’s tip: For a deliciously creamy risotto choose Italian arborio or carnaroli rice. If you can’t find black cod try substituting with wild Alaska or Pacific cod.