The Columbus Monaco is the flagship in a series of new cosmopolitan hotels based on a "lifestyle" concept and created specifically for "those who live life, love life and appreciate value".

The Brasserie is the heart and soul of Columbus. The service is informal, stylish and personal. A "can do" attitude prevails. Chef Paul Patterson delivers on the theme of quality, simplicity and style.

Here is his magnificent Baked Cod on Shrimp Risotto, Shellfish Beurre Blanc. Chef Patterson has kindly provided details for his creation that should put most of us amateurs at ease in preparing our own version.

Preparation (Serves 4)
· Peel shrimp (king prawns), cut into 1/4 pieces.
· Take shells and crush with rolling pin into small pieces
· Fry with onion, carrot and celery for 5 minutes in olive oil, then ;
· add tomato paste cook two minutes.
· Flambe with Brandy, add bay leaf.
· Add fish stock and cook gently for 1 hour.
· Pass through fine sieve.
· Add cream and vinegar - cook until sauce is thick.
· Cook chopped onion gently in olive oil.
· Add rice and cook for 5 minutes making sure all grains are well coated.
· Add bay leaf, lemon, white wine and fish stock and cook approx 12-15 minutes. (Until rice is cooked)
· Add shrimps and herbs - finish with a little cream, a knob of butter, pernod and parmesan.
· Add salt and pepper.
· Pan fry cod skin side down and bake in oven, season with salt and pepper.
· Put risotto centre of plate, top with cod.
· Whisk butter into hot sauce and pour around the risotto.

Bon Apetit!