seafood_risottoby Fifteen Cornwall’s head chef Andy Appleton         

INGREDIENTS – You will need…

(serves 4 good sized portions)

A good splash of olive oil

1 white onion (finely diced)

1 fennel (finely diced)

2-3 sticks of celery

½ teaspoon dried chilli (or to taste)

300g risotto rice

1.5kg good fish stock (we use a lobster stock), risotto is only as good as the stock that you make so this is a vital ingredient – there are some seriously good shop bought ones available now300ml white wine

600g mixed fish (we are using monkfish, sea bass, brill, mussels (pre-cooked) – but always use what’s in season, like pollock and hake)

500g shellfish – mussels, cockles, clams or a mix of all (use whichever shellfish is available)

1 unwaxed lemon (juice and zest)

100g butter

Good handful of parsley (finely chopped stalks and chopped leaves)

And for the pangrattato…

30 ml olive oil

Ciabatta bread (torn into small bits)

2g fennel seeds

1g dried chilli


METHOD – how to do it…


  • In a hot pan, toast your fennel seeds and chilli for no more than 30 seconds, then smash in a pestle and mortar.
  • In the same pan, add the torn bread and olive oil and fry bread until crispy.
  • Add to pestle and mortar and smash together.



  • Heat a large pan, add oil and gently sweat fennel, onion and chilli until very soft (do not brown!)
  • Add risotto rice and fry for about 3 minutes
  • Add white wine and cook out until rice is creamy (keep stirring)
  • Then start adding your hot stock one ladle at a time, stirring and waiting until it has been fully absorbed before adding the next ladle. This can take up to 20 minutes.
  • Pre-cook your mussels on another ring, steam them until they have opened. Once cooked, leave half in their shells to one side for a garnish and take the other half out of their shells and use as part of your seafood mix.
  • Finally add your seafood mix – you should do this as the final stage when you know your risotto is cooked. Depending on the portion sizes it should only take about 5 minutes for the fish to cook – you want the white meat to stay chunky and not flake too much, so keep your stirring to a minimum.
  • Stir in butter and season to taste. Add the mussels in the shell, parsley, lemon zest and juice.



Now all that’s left to do is serve, top with the pangrattato and enjoy!