Good Morning America Recipes

David Burke's Poached (RED) Snapper with Saffron Risotto

Good Cause Grub

PHOTO: David Burkes Poached (RED) Snapper
Servings:Over 8
Difficulty: Easy
Cook Time: min

This June marks the month during which AIDS was discovered 33 years ago, so (RED) is launching a two-week food campaign to raise money to fight the disease. From June 1 to June 10, the organization, founded by Bono and Bobby Shriver in 2006, is partnering with chefs across the country to raise money for the organization. Every time people order a (RED) item on the menu of a participating restaurant, a small donation from that restaurant will be made to the Global Fund to Fight AIDS.

Below is chef David Burke's participating recipe for Poached (RED) Snapper with Saffron Risotto.


  • (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
  • Risotto
  • 2 tablespoons olive oil
  • 1/4 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 1/2 teaspoons saffron threads
  • 2 tablespoon butter
  • 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
  • 1/4 cup minced yellow bell pepper
  • 1/4 cup minced red bell pepper
  • 2 tablespoons chopped black olives (cont’d)
  • 1/4 cup cooked green peas
  • 1/4 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
  • Cooking Directions

    For the risotto: Heat olive oil in a saucepan. Add onion and cook, stirring, for 2 minutes. Add rice and cook, stirring, until the rice grains are coated with oil. Add light chicken stock or broth gradually, stirring, a cup at the time, until stock is absorbed by rice. Add salt and pepper. When liquid is almost absorbed, stir in saffron. Remove from heat and stir in butter. Reserve.

    For the (RED) snapper: Preheat oven to 350 degrees. Heat light chicken stock or broth. Season filets and place in baking dish. Pour stock or broth over fish. Cover, and bake for 7 to 8 minutes, or until fish is slightly firm to the touch. Do not overcook. Reserve.

    For the sauce and garnish: Place mussels, clams, oil, light chicken stock or broth, and lemon juice in a large saucepan, and bring to a boil. When mussels and clams begin to open, about 3 to 4 minutes, add all remaining ingredients. Stir to combine and adjust seasoning.

    To build the dish: Place 1/2 cup of Risotto on each of the 4 dinner plates. 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). Place 2 mussels and 2 clams on top of fish, and spoon sauce over and around fish and Risotto.

    Recipe Summary

    Main Ingredients: mussels, clams, arborio rice, saffron, chorizo, red snapper

    Course: Main Course

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