Thaw the codfish loins, rinse them under cold running water, dry them very well with kitchen paper, put them in a pan, cover them with olive oil, add the pink peppercorns, the crushed garlic clove and the bay leaf and simmer gently for about 20 minutes until the flakes of the fish begin to separate. You can use this olive oil afterwards to season pasta or salads or to cook other fish dishes.<\/p>\n\n\n\n
Heat one tablespoon each of olive oil and butter and soften the finely chopped shallot. Add the rice and saffron and cook for 2 to 3 minutes over a medium to high heat, stirring constantly. Drizzle with the sparkling wine and simmer for 1 minute. Next, add hot water or vegetable broth until it just covers the rice, season with salt and black pepper and cook over a low heat, stirring, until the rice absorbs all of the liquid. Cover again with water or vegetable broth and cook, stirring, until the liquid is absorbed again. Then stir in the remaining water or vegetable broth and let it finish cooking.<\/p>\n\n\n\n
Lastly, add 1 tablespoon of butter and the freshly grated Parmesan cheese (reserving a few shavings for serving) and mix well.<\/p>\n\n\n\n
Add lime zest to the risotto, mix well and serve immediately with the codfish loin confit with pink pepper.<\/p>\n\n\n\n