Today’s dish is made with one of the ugliest looking fishes, the Scorpaena Scrofa, the Orange – Red Scorpion Fish. As there is a good side to everything, even ugliness, this fish has very firm white flesh that provides taste and texture. I usually prepare this fish boiled and then prepare a soup. This time I decided to use all the vegetables and the broth to make a risotto and serve the fish on top of it, with a sauce.
Once the veggies are done, I remove them from the pot and place the fish. I cut it in two parts, as they require different cooking times. The tail end is ready in 15 minutes, the other requires 25 minutes. Once they are done, remove them and give the broth a good boil to reduce.
Once the fish is placed on top, remove the container, and serve the sauce on top of the dish. The sauce is made with the broth, that has been reduced to a very thick liquid, adding a touch a flour, lemon juice and chili pepper flakes.