I used to be a bit funny about fish. I used to only eat fish fingers, tuna and a bit of smoked salmon. One of my family’s favourite meals is kedgeree, so my dad would make me my own (kind of weird but delicious) version with tuna instead. I don’t know what happened, I must have had an epiphany a few years ago and now I love smoked fish.
This smoked haddock risotto is similar to the kedgeree my dad makes, but relies on the risotto rice and a little of the fishy milk for creaminess rather than using any cream. It came out a bit luminous due to using a vegetable stock cube, I think next time fish stock would be better, but you live and learn.
You can make this with frozen smoked haddock to save ££ and enjoy with a poached egg on top if you’re feeling ~fancy~.
Smoked Haddock Risotto
2 fillets smoked haddock
1 small pack pancetta
1 medium sized leek
1/4 pint milk mixed with water
75g risotto rice
1 pint vegetable or fish stock
Small glass white wine
Olive oil for frying
1 tsp tumeric
Salt and pepper to taste
Take your fish and place in a large pan. Cover with the milk and a splash of water and simmer with the bay leaf. Chop the leeks and sautee in oil in a seperate pan. In a third pan, get the pancetta frying, if you have time you can crisp them off in the oven (I’m always too hungry to wait!).
Once the leeks are softened, add the risotto rice to their pan with a little more oil. Toss in the oil until the rice is opaque and then add the white wine. Next add the stock a little at a time, stirring until done. Your fish should be ready now so take off the hob and flake into chunks, reserving the cooking milk mix.
Add the bay leaf to the risotto pan for the rest of the cooking time. Once the rice is ready, add a little of the fishy milk mixture, the fish chunks and the lardons. Stir in a little tumeric and season.