Roasted Fillet of Hake on a Red Wine and Thyme Risotto

• 300 ml/10 fl oz red wine
• 1 shallot finely chopped
• 6

Over a high heat reduce the red wine until only about two tablespoons of it remain.

In a saucepan gently fry the chopped shallot in 30ml/1fl oz of the oil. Add the rice and stir it in, add the fish stock, the reduced red wine and the port. Simmer this gently, stirring occasionally until almost all of the liquid has been absorbed; by now the rice should be just cooked. Transfer to a tray