It’s been a while but I’m trying to get back into blogging, espeically over the delicious festive season. So much eating to be done!
This recipe is great if you’ve overbought on leeks (hey, it happens) and don’t fancy leek and potato soup. Make this! This recipe is nice and light, using only milk for creaminess.
2 fillets smoked haddock
3-4 cups rice (everyone measures their rice differently and it’s so hard to get right! For this recipe as you’re adding things into the rice I find it’s good to half the amount you’d do for two people)
Handful frozen peas
Milk (around 200ml)
Butter, for frying
Olive oil, for frying
1 tsp paprika
1 tsp tumeric
Salt and pepper to taste
1. Preheat the oven to 200 degrees. Chop your leeks into small rounds and wash thoroughly in a colander. Place in a pan with a knob of butter on a low heat and soften for 10-15 minutes. Put your pancetta into a flat, heatproof dish and place in the oven to cook with a splash of oil (this makes it go nice and crispy).
2. In a shallow frying pan, place your fish fillets and cover with milk. Add the paprika and turmeric, and black pepper. Simmer gently until the fish is cooked, and then flake the fish into the milk mixture.
3. In the meantime, cook the rice according to packet instructions, adding the frozen peas towards the end of the cooking time so they thaw through.
3. Once the rice is cooked, drain and stir in the fish, leeks and pancetta. Hold back some of the milk mixture to avoid making the rice too ‘wet’ – this is a bit of a matter of taste and depends how much liquid you cooked the fish in! Serve and enjoy.