Smoked haddock & garden pea risotto


Serves 4

500g undyed smoked haddock fillets
800ml whole milk
2 tbsp olive oil
1 onion finely chopped
2 sticks celery finely chopped
300g arborio rice
150ml white wine
500ml chicken stock
100g cooked garden peas
1 bay leaf
Salt & pepper

Pre-Heat Oven to 200˚C/180˚C fan/GM6

Put the smoked haddock fillets into a ceramic dish, add the bay leaf and cover with the milk. Cook for 15 minutes or until the fish is almost cooked. Remove the fish from the milk, saving the milk in a jug.
In a wide heavy bottomed saucepan, heat the oil and add the onions and celery. Gently cook for 5 minutes until they start to soften, then add the rice and fry for 2-3 minutes, stirring regularly.
Pour in the wine and simmer for a further 2 minutes then add the stock a ladle at a time stirring as it reduces. Once all the stock has been incorporated start adding the milk, again one ladle at a time until the rice is tender to the bite. You may not need all of the milk.

When the rice is nearly cooked, flake the fish into the rice and add the cooked peas. The fish will be salty, so taste before seasoning.

Suggested finish – add some sautéed spinach, a poached egg and some parmesan.

Recipe provided by Marc Eyres
@ The Countryman, Staverton

drooby (199 Posts)


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