Goby fish and clam risotto

How to make goby fish stock

Clean the fish by scaling it and removing the interiors, then rinse it well under running water. In a saucepan lightly fry the vegetables (finely chopped onion and celery, whole garlic and bay-leaf) and add the cleaned fish. Keep on stirring and add white wine.

When the wine has completely evaporated, add water and bring to the boil, then lower the heat and boil the stock for about another 20 minutes.

After that, remove the herbs and strain the mixture using a fine sieve, thus obtaining stock which will be boiled again until it becomes more uniform.
  

What to do with the clams

Lightly fry the garlic in a saucepan and add the washedclams.

Add a generous splash of white wine and cover saucepan with a lid, keeping the heat high until all the clams have opened.

Remove the clams from the heat and separate the stock, which should be filtered with a cloth. Shell the clams and add the stock.

How to cook the risotto

Lightly fry the garlic in olive oil, add rice and, still stirring, add the wine. When all the wine has evaporated, gradually pour in the goby fish stock.

About half-way through, add the clam liquor. Be careful to keep the risotto liquid enough; add a few ladles of goby fish stock if necessary.

When it is almost cooked, add the parsley, a knob of butter, salt and pepper. Cream it well and serve. Add only a little pepper and when adding the salt bear in mind that the clam stock is quite sapid. Remember to stir the rice constantly.


 

 

Ingredients for 4 persons
GOBY FISH STOCK
  • 2,5 kg Goby fish
  • 2 celery stalks
  • 1 onion and a 1/2
  • 2 bay-leaves
  • 2 cloves of garlic
  • glass of wine
STRIPED VENUS CLAMS
  • 2 kg striped Venus clams
  • litre of wine
  • 1 minced clove of garlic
  • olive oil
GARLIC SAUCE (Agliata gialla)
  • 100 g shelled almonds
  • 10 g fresh ginger root
  • 10 g of garlic without the core and blanched twice in milk with a star anise
  • 1 g saffron
  • 15 g of soft white bread
  • 15 g of verjuice
  • a few drops water
  • 1 clove garlic (remove green sprout)
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Goby fish and clam risotto