Smoked Haddock And Pea Risotto Recipes

SMOKED HADDOCK & LEEK RISOTTO

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.
• Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
• Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving - the steam will soften the spinach.

SMOKED HADDOCK RISOTTO

Steps:

• Sauté diced onion and garlic in a small splash of olive oil or water in a large pot.
• Add milk and smoked haddock fillets to your pot. Leave these to simmer on low to medium heat for about 2 minutes, then flip the fish and repeat on the same side. Remove the fish from the pot, discard the fish skin, and leave the fillets on the side for now.
• Add risotto rice, thyme and about a quarter of the chicken stock to the pot. Leave the risotto to simmer on medium heat while stirring regularly until the rice has absorbed the majority of the liquid. Add more chicken stock. Repeat this process until all the liquid has been absorbed.
• When the rice has absorbed the majority of the chicken stock, taste to make sure that the rice has softened. If not, you can keep adding more stock.
• Add grated Parmesan cheese, peas, spinach, and flaked haddock to the pot. Stir to incorporate the ingredients evenly.
• Season the risotto with salt, pepper and lemon juice to taste, and serve.

SMOKED FISH RISOTTO

Steps:

• Melt the butter into a large pan.
• Finely dice the onion and fry in the butter for 2-3 minutes until soft.
• Add the rice and stir into the butter and rice.
• Add enough stock to just cover the rice and onion and simmer under a low light slowly adding the stock when necessary until 1/2 pint remains to be used.
• Meanwhile, place the fish and milk into an ovenproof dish, cover with clingfilm, pierce and microwave for 5 minutes.
• Remove from microwave, place the fish onto a plate and flake into large pieces (removing any bones/skin).
• Add the flaked fish to the rice and the remaining 1/2 pint of stock and stir together.
• In a seperate saucepan, simmer the peas until cooked and then add to the rice and stir together.
• Simmer the risotto until the stock has been absorbed and a creamy texture achieved.

SMOKED HADDOCK AND PEA RISOTTO

Steps:

• Heat 1 tbsp light olive oil in a large, heavy-based pan and gently cook the leek until softened - about 10 minutes.
• Meanwhile, put the smoked haddock, peas and milk in a saucepan and gently heat until hot but not boiling. Remove the haddock and peas with a slotted spoon, then remove and discard the fish skin. Set aside. Add the stock to the poaching milk and heat until hot (not boiling). Keep warm.
• Stir the rice into the softened leek, coating the grains in oil, then cook for 1-2 minutes more. Start adding the milk/stock mixture a ladleful at a time, stirring frequently and only adding more after the liquid has been absorbed by the rice (this should take 15-20 minutes).
• Stir the haddock and peas into the risotto just as the rice is starting to become plump and tender - roughly 5 minutes before the end of the cooking time. Cook until everything is tender.
• Stir in the cheese, lemon juice and most of the zest, then taste and adjust the seasoning. Top with the parsley and remaining lemon zest, then drizzle over the remaining olive oil to serve.

EASY SMOKED HADDOCK RISOTTO RECIPE

Steps:

• Preheat the oven to 180C.
• Melt HALF of the butter in a large saucepan and add the leeks, cook over a medium heat for 3 - 4 minutes until starting to soften.
• Meanwhile, put The Sauce Fish Co. foil bag into the oven on a baking sheet and follow the cooking instructions.
• Add the rice to the saucepan and cook, stirring for 1 - 2 minutes.
• Gradually add the stock, a ladle at a time, stirring all the time. Try to add the next ladle when the one before has been absorbed.
• Do the same with the milk when the stock is all gone. This whole process will take 15 - 20 minutes. The rice should still have some 'bite' and texture to not be overcooked.
• Remove the fish from the oven when the cooking time is up.
• Take the risotto off the heat, add plenty of salt and pepper, the peas and the remaining butter. Break up the fish and stir through too (the heat in the risotto will just warm the peas through).
• You can either stir through the sauce of the fish, or pour over when you serve.
• Top with fresh chives.

SMOKED HADDOCK RISOTTO

Steps:

• Put the cold stock and haddock in a pan, and bring to a simmer. Leave to simmer for 3 minutes, then lift the fish out of the pan carefully using a slotted spoon and break into flakes using a fork. Leave the stock gently simmering at the back of the stove.
• Put the olive oil, 20g/¾oz butter, onion, parsley stalks and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook over a medium-low heat until the onion is soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil and butter.
• Add the wine and let it evaporate. Make a note of the time, and start adding the vegetable stock one ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the flaked haddock after 16 minutes, working on the principle the cooking time will be 17-20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy.
• Remove the pan from the heat. Stir in the remaining butter, parsley leaves and lemon zest, then serve.

SMOKED HADDOCK, LEEK AND PEA RISOTTO

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish or pan over a medium heat. Cook the leek for 4 to 5 minutes, stirring regularly, until just tender. Add the rice and stir for a further 2 minutes.
• Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 minutes until the rice is tender.
• Fold in the crème fraiche or yogurt, peas and grated parmesan. Season with plenty of black pepper and check if salt needs to be added, to taste. Cover the pan again and leave to rest out of the oven for 3 minutes before serving - the steam will heat the peas.
• Serve with wedges of lemon, extra green vegetables on the side - we like green beans or broccoli - and some homemade or shop bought bread.

BAKED HADDOCK RISOTTO

Steps:

• Preheat oven to 200°C (180°C fan) mark 6. Heat the olive oil in a large ovenproof pan (which has a tight-fitting lid) over a medium heat. Fry onion for 5min until beginning to soften, then add the garlic and risotto rice, and fry for 2min until the rice begins to turn translucent.
• Pour in the hot stock, stirring well. Cover pan with lid and cook in the oven for 25min until the rice is just tender and the stock has been absorbed. Carefully remove pan from the oven and stir through the haddock and peas. Re-cover with lid and return to oven for 8min or until the fish is flaking.
• Check the consistency - add a little more stock if it's too thick. Sprinkle over the chives and check the seasoning. Drizzle over some extra olive oil, if you like, and serve immediately.

SMOKED HADDOCK RISOTTO

Steps:

• Place the haddock, skin side down, in a large, deep frying pan. Cover with 800ml (1 pint 8fl oz) of water, add the bay leaf, peppercorns, the white parts of the leek, and the reserved parsley stalks. Bring to the boil, cover with a lid and simmer gently for 5 minutes or until the haddock is cooked. Lift out the haddock with a slotted spoon and transfer to a plate. Remove the skin and flake the fish into large pieces. Strain the liquid and reserve 750ml (1 pint 6fl oz) in a jug, discarding the other ingredients left in the sieve. Heat the oil in a large, wide-based saucepan, add the green parts of the leek and fry over a medium heat for about 5 minutes. Add the garlic and fry for a minute, sprinkle in the curry powder and rice and fry over a high heat for a further minute, stirring so that the grains of rice are coated in the spice mixture. Pour in the fish stock and reserved poaching liquid, season with salt and pepper and bring to the boil. Stir the mixture, cover with a lid and simmer, stirring occasionally, for 20-25 minutes until nearly all the liquid has been absorbed and the rice is soft and creamy. Add the lemon juice, chopped parsley leaves and the flaked haddock pieces. To poach the eggs, crack each egg on to a small plate and gently slide into a pan of simmering water. Reduce the heat to low and swirl the water around the edges to give a neat shape to the poaching egg. Simmer for about 3 minutes or until the white is opaque. Lift out with a slotted spoon and drain, then place on a plate lined with kitchen paper to absorb any excess water and cover to keep warm. Repeat with the other eggs (see tip below). Divide the risotto between individual bowls and garnish with parsley. Serve each with a poached egg on top, opened slightly so the yolk runs. Tips For the best results use the freshest eggs possible for poaching as the whites will be firmer. To keep the eggs warm but without overcooking the yolks, which should be runny, place on a plate over a saucepan of hot water and cover with a dome of foil.

PEAT-SMOKED HADDOCK AND PEA RISOTTO

Steps:

• Heat the olive oil in a large, heavy-based pan and cook the leek gently until soft.
• Meanwhile, put the haddock, peas and milk in a saucepan over a medium heat until steam rises from the liquid but it isn't boiling. Remove the fish and peas with a slotted spoon, then remove and discard the skin of the haddock. Set the fish and peas aside.
• Add the stock to the poaching liquor and heat until hot but not boiling and keep warm.
• Stir the rice into the leek, coating the grains, then cook for a couple of more minutes.
• Add the milk-and-stock mixture a ladleful at a time, stirring frequently and only adding more after the liquid has been absorbed by the rice.
• Stir the haddock and peas into the risotto just as the rice is starting to become plump and tender then cook until everything is tender.
• Stir in the parmesan and lemon juice then taste and adjust the seasoning.
• Serve on warm plates, scattering the parsley and squeezing a little more lemon juice over the risotto.