Poached (RED) Snapper with Saffron Risotto

Poached (RED) Snapper with Saffron Risotto Created by Chef David Burke, in support of EAT (RED) SAVE LIVES. 





  • 2 tablespoons olive oil

  • ¼ cup diced onion

  • 1 cup imported Italian rice, such as Arborio brand

  • 4 cups light chicken stock, or canned chicken broth

  • 1 teaspoon coarse of kosher salt

  • freshly ground pepper to taste

  • 1 ½ teaspoons saffron threads

  • 2 tablespoon butter


  1. Heat olive oil in a saucepan.

  2. Add onion and cook, stirring, for 2 minutes. Add rice and cook, stirring, until the rice grains are coated with oil.

  3. Add light chicken stock or broth gradually, stirring, a cup at the time, until stock is absorbed by rice.

  4. Add salt and pepper. When liquid is almost absorbed, stir in saffron.

  5. Remove from heat and stir in butter.

  6. Reserve.


(RED) Snapper

  • 2 cups light chicken stock or canned chicken broth

  • 4 fillets red snapper, about 5 ounces each

  • Coarse or kosher salt and freshly ground pepper to taste

  1. Preheat oven to 350 degrees.

  2. Heat light chicken stock or broth.

  3. Season filets and place in baking dish.

  4. Pour stock or broth over fish.

  5. Cover, and bake for 7 to 8 minutes, or until fish is slightly firm to the touch.

  6. Do not overcook.

  7. Reserve.


Sauce and Garnish  

  • 8 mussels, scrubbed and bearded

  • 8 littleneck or Manila clams

  • 3 tablespoons olive oil

  • 4 tablespoons light chicken stock or canned chicken broth

  • 2 tablespoons lemon juice

  • ¼ cup minced yellow bell pepper

  • ¼ cup minced red bell pepper

  • 2 tablespoons chopped black olives

  • ¼ cup cooked green peas

  • ¼ pound cooked chorizo sausage, thinly sliced

  • 2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano

  • 2 teaspoons chopped chives

  • Coarse or kosher salt and freshly ground pepper to taste

  1. Place mussels, clams, oil, light chicken stock or broth, and lemon juice in a large saucepan, and bring to a boil.

  2. When mussels and clams begin to open, about 3 to 4 minutes, add all remaining ingredients.

  3. Stir to combine and adjust seasoning.


To build this dish:

  1. Place ½ cup of Risotto on each of 4 dinner plates.

  2. Remove fish from cooking liquid and place fish fillet on top of Risotto (save cooking liquid and use as a fish stock for other dishes).

  3. Place 2 mussels and 2 clams on top of fish, and spoon sauce over and around fish and Risotto.