Place the fish in a pan with the milk, 500ml of water, the bay leaf and peppercorns. Bring to the boil then reduce the heat and simmer for 10 minutes, until the fish is cooked. Lift the fish our with a slotted spoon, remove the skin and flake the fish. Keep the fish stock hot.
In another pan, melt the butter and sauté the shallots for 2-3 minutes. Stir in the rice then pour in the wine and simmer for a couple of minutes.
Add a third of the fish stock and continue to stir whilst it is simmering. When the rice has absorbed the stock add another third and repeat again until the stock is sued and the rice is cooked and creamy.
Fold in the chopped parsley, 2tbsp of the Parmesan and the chunks of fish.
Cover and leave to rest for 5 minutes then serve with the remaining Parmesan to be sprinkled on top if wanted.
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