This is total comfort food which is one of my daughter’s favourites. It takes a little bit of preparation to make sure everything is ready to go before you start as once you start stirring there’s no going back! Delicious served with a fresh rocket salad. You can get undyed smoked haddock if you prefer but I quite like the dyed fish for this dish as it adds a bit of colour. The spring onion adds crunch and colour as well as flavour. This is not expensive – the fish for 4 is normally around £5.
Smoked Haddock Risotto
- 500g smoked haddock
- 1.5l chicken stock
- 2 onions
- 30g butter
- 2 garlic cloves
- 450g risotto rice
- half glass white wine
- 1 bunch spring onions
- 150g mature cheddar
- Begin by preparing everything. Using a large frying pan add the fish and pour over enough stock to cover it. Poach over a medium heat for about 5 minutes (I turn my fish over half way) until cooked. Drain but keep the stock and leave the fish to cool.
- Finely dice the onions and garlic (separately), grate the cheese and roughly chop the spring onions, including most of the green as this adds colour.
- Flake your fish away from the skin and leave in good sized chunks ready to add later.
- Heat the butter in a heavy based pan and gently sweat the onion until soft. Add the garlic and risotto rice and coat well in the butter. Now add the wine and bubble for a minute or two.
- Pop the leftover stock in a pan with the rest of it and simmer gently on the hob and start adding the stock a ladle at a time and just keep stirring while it all gets absorbed. This always takes longer that the recipe says so keep trying the rice until it is cooked and not crunchy! I’d say about 30 minutes.
- Add the spring onions, cheese and fish and stir – season to your liking and serve immediately.