Smoked Haddock Risotto Mary Berry Recipes

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EASY SMOKED HADDOCK RISOTTO RECIPE



Easy Smoked Haddock Risotto Recipe image

A delicious and simple Smoked Haddock Risotto recipe. Perfect for adding fish to your midweek meals, include peas or spinach for a complete one pan dinner.

Provided by Sarah Barnes

Categories     Main Course

Time 25m

Number Of Ingredients 9

50 g Butter
1 Large leek (or 2 small) (Peeled, washed and chopped)
240 g Saucy Fish Co. Foil Bake Bag Smoked Haddock with Vintage Cheddar and Chive Sauce
300 g Arborio risotto rice
650 ml Vegetable stock (From a stock cube is fine)
300 ml Milk (Semi skimmed or whole milk)
Salt and freshly ground black pepper
200 g Frozen petit pois
1 tbsp Chopped fresh chives

Steps:

  • Preheat the oven to 180C.
  • Melt HALF of the butter in a large saucepan and add the leeks, cook over a medium heat for 3 - 4 minutes until starting to soften.
  • Meanwhile, put The Sauce Fish Co. foil bag into the oven on a baking sheet and follow the cooking instructions.
  • Add the rice to the saucepan and cook, stirring for 1 - 2 minutes.
  • Gradually add the stock, a ladle at a time, stirring all the time. Try to add the next ladle when the one before has been absorbed.
  • Do the same with the milk when the stock is all gone. This whole process will take 15 - 20 minutes. The rice should still have some 'bite' and texture to not be overcooked.
  • Remove the fish from the oven when the cooking time is up.
  • Take the risotto off the heat, add plenty of salt and pepper, the peas and the remaining butter. Break up the fish and stir through too (the heat in the risotto will just warm the peas through).
  • You can either stir through the sauce of the fish, or pour over when you serve.
  • Top with fresh chives.

Nutrition Facts : Calories 501 kcal, Carbohydrate 73 g, Protein 24 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 74 mg, Sodium 1273 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

SMOKED HADDOCK & LEEK RISOTTO



Smoked haddock & leek risotto image

There's no tedious stirring with this one - just stick it in the oven until creamy and delicious

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 8

small knob of butter
1 large leek, thinly sliced
300g risotto rice, such as arborio or carnaroli
700ml fish or vegetable stock
250ml full-fat milk
375g undyed smoked haddock, skinned and cut into large chunks
3 tbsp crème fraîche
100g baby spinach

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.
  • Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
  • Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving - the steam will soften the spinach.

Nutrition Facts : Calories 444 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 3.34 milligram of sodium

SMOKED HADDOCK AND PEA RISOTTO



Smoked haddock and pea risotto image

The poaching liquid used to cook the smoked haddock is stirred through risotto rice for extra flavour and a really creamy texture. This risotto makes a tasty meal for two.

Provided by delicious. magazine

Categories     Vegetarian bake recipes

Yield Serves 2

Number Of Ingredients 10

2 tbsp light olive oil
1 leek (about 150g), finely sliced
200g frozen sustainable smoked haddock, defrosted
100g frozen peas
300ml semi-skimmed milk
About 750ml turkey or vegetable stock
180g risotto rice
50g grana padano, grated (or any other hard cheese you have in the fridge)
Finely grated zest and juice ½ lemon
Small handful fresh parsley, chopped

Steps:

  • Heat 1 tbsp light olive oil in a large, heavy-based pan and gently cook the leek until softened - about 10 minutes.
  • Meanwhile, put the smoked haddock, peas and milk in a saucepan and gently heat until hot but not boiling. Remove the haddock and peas with a slotted spoon, then remove and discard the fish skin. Set aside. Add the stock to the poaching milk and heat until hot (not boiling). Keep warm.
  • Stir the rice into the softened leek, coating the grains in oil, then cook for 1-2 minutes more. Start adding the milk/stock mixture a ladleful at a time, stirring frequently and only adding more after the liquid has been absorbed by the rice (this should take 15-20 minutes).
  • Stir the haddock and peas into the risotto just as the rice is starting to become plump and tender - roughly 5 minutes before the end of the cooking time. Cook until everything is tender.
  • Stir in the cheese, lemon juice and most of the zest, then taste and adjust the seasoning. Top with the parsley and remaining lemon zest, then drizzle over the remaining olive oil to serve.

Nutrition Facts : Calories 717kcals, Fat 21g (7.1g saturated), Protein 40.9g, Carbohydrate 87.8g (9.8g sugars), Fiber 6.4g

SMOKED HADDOCK RISOTTO



Smoked haddock risotto image

Flakes of firm, gently smoked haddock make a wonderful risotto. There is also a pleasing symmetry to this dish, in that poaching the haddock in vegetable stock produces a deeply flavoured liquor, which is then used to cook the rice. Each serving provides 554 kcals, 26g protein, 67g carbohydrates (of which 2g sugars) 18g fat (of which 7g saturates), 2g fibre and 1.2g salt.

Provided by Rachel Roddy

Categories     Main course

Yield Serves 4

Number Of Ingredients 10

1.3 litres/2¼ pints light vegetable stock
350g/12oz smoked haddock
3 tbsp extra virgin olive oil
40g/1½oz butter
1 small brown onion, finely chopped
3 flatleaf parsley stems, stalks finely chopped, leaves reserved and roughly chopped
pinch salt
320g/11½oz risotto rice
100ml/3½fl oz white wine
1 lemon, zest only

Steps:

  • Put the cold stock and haddock in a pan, and bring to a simmer. Leave to simmer for 3 minutes, then lift the fish out of the pan carefully using a slotted spoon and break into flakes using a fork. Leave the stock gently simmering at the back of the stove.
  • Put the olive oil, 20g/¾oz butter, onion, parsley stalks and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook over a medium-low heat until the onion is soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil and butter.
  • Add the wine and let it evaporate. Make a note of the time, and start adding the vegetable stock one ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the flaked haddock after 16 minutes, working on the principle the cooking time will be 17-20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy.
  • Remove the pan from the heat. Stir in the remaining butter, parsley leaves and lemon zest, then serve.

Nutrition Facts : Calories 554kcal, Carbohydrate 67g, Fat 18g, Fiber 2g, Protein 26g, SaturatedFat 7g, Sugar 2g

SMOKED HADDOCK RISOTTO



Smoked Haddock Risotto image

A kedgeree-inspired risotto recipe featuring the classic duo of smoked haddock and poached egg. This Mary Berry dish is garnished with parsley and black pepper.

Provided by Mary Berry

Categories     Dinner, Main Course

Number Of Ingredients 1

Steps:

  • Place the haddock, skin side down, in a large, deep frying pan. Cover with 800ml (1 pint 8fl oz) of water, add the bay leaf, peppercorns, the white parts of the leek, and the reserved parsley stalks. Bring to the boil, cover with a lid and simmer gently for 5 minutes or until the haddock is cooked. Lift out the haddock with a slotted spoon and transfer to a plate. Remove the skin and flake the fish into large pieces. Strain the liquid and reserve 750ml (1 pint 6fl oz) in a jug, discarding the other ingredients left in the sieve. Heat the oil in a large, wide-based saucepan, add the green parts of the leek and fry over a medium heat for about 5 minutes. Add the garlic and fry for a minute, sprinkle in the curry powder and rice and fry over a high heat for a further minute, stirring so that the grains of rice are coated in the spice mixture. Pour in the fish stock and reserved poaching liquid, season with salt and pepper and bring to the boil. Stir the mixture, cover with a lid and simmer, stirring occasionally, for 20-25 minutes until nearly all the liquid has been absorbed and the rice is soft and creamy. Add the lemon juice, chopped parsley leaves and the flaked haddock pieces. To poach the eggs, crack each egg on to a small plate and gently slide into a pan of simmering water. Reduce the heat to low and swirl the water around the edges to give a neat shape to the poaching egg. Simmer for about 3 minutes or until the white is opaque. Lift out with a slotted spoon and drain, then place on a plate lined with kitchen paper to absorb any excess water and cover to keep warm. Repeat with the other eggs (see tip below). Divide the risotto between individual bowls and garnish with parsley. Serve each with a poached egg on top, opened slightly so the yolk runs. Tips For the best results use the freshest eggs possible for poaching as the whites will be firmer. To keep the eggs warm but without overcooking the yolks, which should be runny, place on a plate over a saucepan of hot water and cover with a dome of foil.

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