Save This Smoked Haddock Risotto is the ultimate comfort dish, marrying the distinct, savory depth of traditional British smoked fish with the elegant, velvety texture of a classic Italian risotto. Perfectly balanced with a hint of lemon and fresh herbs, it offers a sophisticated yet cozy meal that is sure to delight the senses.
Save The secret to this dish lies in the poaching liquid. By reserving the milk used to simmer the haddock, you capture all the essence of the fish, which then acts as a flavorful foundation for the rice to absorb during the cooking process.
Ingredients
- Fish: 350 g smoked haddock fillets (undyed, skinless), 500 ml whole milk
- Stock: 700 ml fish or vegetable stock (hot)
- Rice: 300 g Arborio or Carnaroli rice
- Vegetables & Aromatics: 1 medium onion (finely chopped), 2 cloves garlic (minced), 1 leek (white part only, thinly sliced), 2 tbsp unsalted butter, 1 tbsp olive oil
- Finishing: 50 g Parmesan cheese (freshly grated), 2 tbsp flat-leaf parsley (chopped), Zest of 1 lemon, Freshly ground black pepper, Sea salt, to taste, Extra butter (optional)
Instructions
- 1. Poach the Fish
- Place smoked haddock in a saucepan with milk. Bring to a gentle simmer, poach for 5–7 minutes until just cooked. Remove fish with a slotted spoon, set aside, and flake into large pieces. Reserve poaching milk.
- 2. Prepare the Base
- Heat olive oil and 2 tbsp butter in a large, heavy-based pan over medium heat. Add onion, leek, and garlic. Sauté for 5 minutes until softened but not colored.
- 3. Toast the Rice
- Stir in the rice and cook for 1–2 minutes until translucent around the edges.
- 4. Add Poaching Liquid
- Pour in reserved poaching milk and stir until mostly absorbed.
- 5. Gradually Add Stock
- Add hot stock gradually, one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more. Continue until rice is creamy and al dente (about 20 minutes).
- 6. Combine and Season
- Gently fold in flaked haddock, Parmesan, lemon zest, and parsley. Season with pepper and salt to taste. Add an extra knob of butter for richness if desired.
- 7. Rest and Serve
- Remove from heat, cover, and let rest for 2 minutes before serving.
Zusatztipps für die Zubereitung
Essential tools for this recipe include a saucepan, a slotted spoon, and a large sauté pan. Allergen Information: Contains Fish and Milk (dairy/Parmesan). Nutritional Information: Each serving contains approximately 480 calories, 16 g fat, 51 g carbohydrates, and 32 g protein.
Varianten und Anpassungen
For an extra indulgent finish, stir in a splash of heavy cream at the very end. If you prefer a milder flavor, you can swap the leek for finely sliced spring onions.
Serviervorschläge
Serve this comforting risotto in warm bowls with a final sprinkling of parsley. Pair it with a crisp Sauvignon Blanc or a dry Riesling to perfectly complement the smoky notes of the fish.
Save This Smoked Haddock Risotto is a timeless example of how simple, high-quality ingredients can come together to create a deeply satisfying and flavorful meal. Whether for a quiet evening or a dinner with friends, it is a dish that never fails to impress.
Recipe FAQ Section
- → Can I use fresh haddock instead of smoked?
Yes, but you'll lose the signature smoky flavor. Consider adding a pinch of smoked paprika or using smoked salt to compensate for the missing depth.
- → What can I substitute for Arborio rice?
Carnaroli rice is the best alternative as it maintains a firmer texture. Vialone Nano also works well, though standard long-grain rice won't achieve the same creamy consistency.
- → How do I know when the risotto is done?
The rice should be creamy and flow slightly when plated, with grains that are tender yet still have a slight bite (al dente) in the center. This typically takes 20-25 minutes of gradual stock addition.
- → Can I make this ahead of time?
Risotto is best served immediately, but you can cook it 80% through, spread on a tray to cool, then finish with remaining stock when ready to serve. Reheat gently with extra stock.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc or dry Riesling complements the smoky fish beautifully. Alternatively, try an unoaked Chardonnay or Italian Vermentino for a elegant pairing.
- → Can I freeze leftover risotto?
While possible, freezing isn't recommended as the rice texture deteriorates and becomes mushy upon reheating. Store refrigerated for up to 2 days and reheat gently with additional stock.