Smoked Haddock Risotto


I love the flavour of smoked haddock and find that it marries very well with the creamy texture of risotto. This is a great dish for a dinner party as all of the preparation can be completed in advance just leaving the haddock to be cooked and the risotto warmed through. Serve with crusty bread and a dressed salad for a complete meal.
For best results look for a pale, natural smoked haddock, we buy our haddock from Walter Ewing Belfast. It is well worth seeking out.


1kg of pale smoked haddock, pin boned
700ml milk
Parsley stalks
2 bay leaves
6 whole black peppercorns

150g butter
2tblsp olive oil
1 onion finely chopped
2 cloves of garlic, crushed
2 sticks of celery, finely diced
1 carrot, peeled and finely diced
400g aborio rice
300ml dry white wine
1ltr chicken stock or vegetable stock
1 cup of chopped parsley
4 plum tomatoes peeled, seeded and diced
100g shaved parmesan
50g butter


Trim the haddock into 6 even sized 100g portions. Place the milk, parsley stalks, bay leaves and peppercorns into a pan and bring to the boil, add the haddock trimmings and simmer for 10mins. Strain the milk and set aside.

For the risotto; Melt the butter and the oil in a large pan, add the onion, garlic, celery and carrot and cook until softened. Pour in the rice and continually stir until each grain has been coated in the butter and oil. Add the wine and cook until evaporated.
Mix the haddock milk with the chicken stock and bring to the boil. Add the hot liquid to the rice a ladle full at a time, allowing each ladle full to be absorbed before adding the next, until it is cooked but still firm to the bite. Remove from the heat and add the parsley, tomatoes, parmesan and butter and stir through.

To complete the dish;
Rub the haddock portions with a little butter and place under a hot grill. Grill until golden and cooked through. Spoon the risotto between 6 serving bowls and place a piece of grilled haddock on top. Serve at once with a green salad and some crusty bread.

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