SMOKED HADDOCK AND PEA RISOTTO
The poaching liquid used to cook the smoked haddock is stirred through risotto rice for extra flavour and a really creamy texture. This risotto makes a tasty meal for two.
Provided by delicious. magazine
Categories Vegetarian bake recipes
Yield Serves 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 717kcals, Fat 21g (7.1g saturated), Protein 40.9g, Carbohydrate 87.8g (9.8g sugars), Fiber 6.4g
EASY SMOKED HADDOCK RISOTTO RECIPE
A delicious and simple Smoked Haddock Risotto recipe. Perfect for adding fish to your midweek meals, include peas or spinach for a complete one pan dinner.
Provided by Sarah Barnes
Categories Main Course
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 501 kcal, Carbohydrate 73 g, Protein 24 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 74 mg, Sodium 1273 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
YELLOW BEAN, VODKA AND SMOKED HADDOCK RISOTTO
Risotto fans will go absolutely nuts for this unusual, smoky haddock recipe with a fresh vodka twist
Provided by Jamie Oliver
Categories Mains Jamie's Kitchen Italian Seafood Pasta & risotto
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- The thing about risottos is that you can never have enough combinations, and just when you think you've done them all you come up with a new one that hits the spot. The use of vodka instead of wine leaves you with a fragrant freshness when the risotto is cooked, which marries fantastically well with smoky flakes of haddock and the al dente crunch of fine yellow beans. As there is fish in this risotto you don't want to include any Parmesan, so bear this in mind. If you're a risotto fan you've got to give this a try. Start your basic risotto, adding the vodka at Stage 2 instead of the wine. Then lightly poach your haddock in the milk and stock from the basic recipe with a couple of bay leaves, covered with a lid. Simmer for around 5 minutes and remove from the heat. At Stage 3 of the basic recipe, I like to add the poaching liquor to the rice and then I carry on as normal through the recipe. At the end of Stage 3 flake in your smoked haddock, add the beans and carry on as normal through to the end of the recipe. Don't serve with any Parmesan sprinkled over - serve sprinkled with the celery leaves. Add a dash of vodka and a squeeze of lemon to lift the flavours. Lovely.
Nutrition Facts : Calories 542 calories, Fat 20.6 g fat, SaturatedFat 9.8 g saturated fat, Protein 31.3 g protein, Carbohydrate 49.3 g carbohydrate, Sugar 8.6 g sugar, Sodium 4.37 g salt, Fiber 3.3 g fibre
SMOKED HADDOCK & LEEK RISOTTO
There's no tedious stirring with this one - just stick it in the oven until creamy and delicious
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 444 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 3.34 milligram of sodium
SMOKED HADDOCK RISOTTO
Flakes of firm, gently smoked haddock make a wonderful risotto. There is also a pleasing symmetry to this dish, in that poaching the haddock in vegetable stock produces a deeply flavoured liquor, which is then used to cook the rice. Each serving provides 554 kcals, 26g protein, 67g carbohydrates (of which 2g sugars) 18g fat (of which 7g saturates), 2g fibre and 1.2g salt.
Provided by Rachel Roddy
Categories Main course
Yield Serves 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 554kcal, Carbohydrate 67g, Fat 18g, Fiber 2g, Protein 26g, SaturatedFat 7g, Sugar 2g
SMOKED HADDOCK RISOTTO
This creamy smoked haddock risotto with peas and spinach is a delicious one pot meal packed with amazing flavors. It's perfect comfort food in a bowl, and a great way to use fresh or frozen smoked haddock.
Provided by Tonje
Categories Dinner Main Course
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 334 kcal, Carbohydrate 35 g, Protein 32 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 77 mg, Sodium 1011 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving
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
A kedgeree-inspired risotto recipe featuring the classic duo of smoked haddock and poached egg. This Mary Berry dish is garnished with parsley and black pepper.
Provided by Mary Berry
Categories Dinner, Main Course
Number Of Ingredients 1
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.
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- Melt half of the butter in a large saucepan over medium heat and add the cardamom and chopped onion and garlic.
- Stir well and gently fry the onion and garlic in the butter for 4 minutes. Stir regularly. Then add the risotto rice.
- Stir well and let the rice bake for 3 minutes. Then add the white wine and a little of the stock. Season with a pinch of pepper.
- Stir the rice well and let the stock reduce. Gradually add extra stock until the rice is almost tender. Check it once in a while to avoid overcooking it. In the meantime slice the haddock fillets in half and shed one half into large bite-size bits. Poach the other halves in some hot water or milk.
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- Heat the oven to 200°C/ 180°C fan/gas 6. Put the smoked haddock fillets in a ceramic baking dish and cover with the milk. Bake for 15 minutes or until the fish is almost cooked, then carefully remove the fillets to a plate. Reserve the milk in a jug.
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- Pour in the wine and simmer for a further 2-3 minutes, then add the stock, a ladleful at a time, stirring frequently as it reduces. Once all the stock has been incorporated, start adding the reserved milk a ladleful at a time, stirring frequently as it reduces, until the rice is tender to the bite. You may not need all the milk.
- When the rice is nearly cooked, stir in the wilted spinach, lemon zest and juice, then flake in the smoked haddock. Season generously with pepper (the fish will be salty so taste before adding salt) and sprinkle over the grated parmesan.
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- Place half of the beetroot into bowl or jug and blend. Put to one side. Keep the oven at 180C/350F for the fish.
- Next start on the risotto. Heat 1tbsp of oil in a large frying pan (skillet), add the onion and cook for about 5 minutes until the onion starts to go translucent. Add in the garlic, stir and cook for a further minute. Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
- Continue until all the stock is used, and the risotto is tender, with a slight bite (you can add a little more stock or just-boiled water if needed). This process should take around 20 minutes, so you'll need to cook the fish and greens during this time (see below). Once the risotto is ready, add the pureed beetroot, parmesan, lemon juice, salt and pepper. Stir together until fully combined, then stir in the chopped beetroot and dill. Allow to cook for further 2 minutes to heat the beetroot through.
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