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1
Cut fish into two or more pieces to fit into a skillet.
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2
Season with black pepper to taste, then add bay leaf, sprig of parsley and 2 cups water.
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3
Place pan over high heat, cover, and bring to a boil.
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4
Reduce heat to medium-low, and simmer until fish is heated through but not falling apart, about 3 minutes.
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5
Remove fish with a slotted spatula, wrap in foil, and set aside.
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6
Strain cooking liquid into a 1-quart measuring pitcher, and add enough vegetable stock to make a total of 1 quart liquid.
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7
Transfer to a saucepan and place over low heat.
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8
In a large, wide saucepan, heat 2 tablespoons butter and the oil.
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9
Add leeks, and saute over low heat until softened, about 5 minutes.
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10
Add rice to pan, and stir until glossy, then add mace, cumin, coriander, turmeric and lemon zest.
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11
Raise heat to medium, and add wine, stirring until it is absorbed.
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12
Add a ladleful of vegetable stock mixture, stirring until it is absorbed.
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13
Add an additional ladleful of stock, stirring until it too is completely absorbed.
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14
Continue, ladleful by ladleful, until rice is cooked al dente, about 20 minutes.
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15
(Amount of liquid needed may vary and all the liquid may not be needed.)
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16
Flake fish and add to rice along with remaining 1 teaspoon butter and the lemon juice.
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17
Remove from heat and mix well with a wooden spoon until mixture is creamy and well-blended.
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18
To serve, spoon risotto onto a large flat plate and sprinkle with chopped parsley.
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19
Serve immediately.
