1 tablespoon unsalted butter
2 lb cod, halibut or haddock steaks
6 oz shrimp in the shell or scallops
1 celery stalk, cut in half
2 thick slices yellow onion
1 cup fruity Italian white wine
6 cups cold water
1 bay leaf
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
8 fresh parsley stems
In a deep saucepan over medium heat, melt the butter. Add the fish and shrimp or scallops and sauté until opaque, 2-3 minutes.
Add the celery, onion and wine. Bring to a boil over high heat and boil for 1 minute. Add the water and return to a boil. Using a large spoon, skim any scum from the surface. Add the bay leaf, thyme and parsley stems. Reduce the heat to low and simmer, uncovered, for 18-20 minutes; do not overcook.
Strain the stock through a fine-mesh sieve lined with cheesecloth (muslin) into a clean container. Use immediately, or let cool, cover and refrigerate for up to 12 hours or freeze for up to 2 weeks.
* 1 tablespoon olive oil
* 1 cup chopped onions
* Freshly ground white pepper
* Freshly ground black pepper
* 6 cups seafood stock
* 1 teaspoon chopped garlic
* 1 pound (2 cups) Arborio rice
* 2 pounds assorted Mediterranean shellfish and seafood
* 1 tablespoon butter
* 1/4 cup heavy cream
* 1/2 cup freshly grated Parmigiano-Reggiano cheese
* 3 tablespoons chopped green onions, green part only
* 2 tablespoons finely chopped fresh parsley leaves
In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly. Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, green onions, and . Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.