Hairy Bikers Smoked Haddock Risotto

Nothing is wasted in Hairy Bikers smoked haddock risotto. The fish poaches in 1.5 litres of stock, then that same liquid is strained and ladled back into the rice. Everyday Winners serves four in 45 minutes at about 560 calories.

They open the recipe by drawing a line: this is definitely a risotto, not a kedgeree. Their point is that curry spices overpower smoked haddock, while here the fish is allowed to shine.

They break the seafood rule deliberately. Fifty grams of Parmesan goes into the pan and more is shaved over the top, which they know goes against the usual advice about cheese and fish.

Hairy Bikers Smoked Haddock Risotto

Author: Alex Saidani Cooking Method:Simmering Cuisine:British Italian Courses:Main

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesServings:4 servingsCalories:560 kcal Best Season:Summer

Description

Poaching takes five minutes off the heat, so the haddock stays in flakes rather than falling apart. Its stock then goes into the rice a ladle at a time with leek, lemon zest and a whole parsley sprig. Peas and Parmesan finish this Hairy Bikers smoked haddock risotto.

Ingredients

• 400g smoked haddock, preferably undyed
• 1.5 litres vegetable or fish stock
• 2 bay leaves
• a few peppercorns
• 1 tbsp olive oil
• 30g butter
• 1 small onion, finely chopped
• 1 leek, sliced into rounds
• 2 garlic cloves, finely chopped
• zest of 1 lemon
• 1 large parsley sprig, left whole
• 300g risotto rice
• 100ml white wine
• 200g peas or petits pois, defrosted in hot water
• 50g Parmesan cheese, grated, optional
• sea salt and black pepper
• Parmesan shavings, to serve, optional

Instructions

1. Poach the haddock: Put the fish in a single layer in a large pan, cover with the stock and add the bay leaves and peppercorns. Bring to the boil, then cover the pan and take it off the heat. Leave the fish to poach in the stock for 5 minutes.
2. Strain the stock: Lift out the fish and strain the stock into a small saucepan.
3. Flake the fish: As soon as it is cool enough to handle, flake the flesh, removing any bones or skin, and set aside.
4. Soften the vegetables: Heat the oil and half the butter in a large sauté pan. Add the onion and leek with a pinch of salt and cook very gently until soft and translucent.
5. Coat the rice: Add the garlic, lemon zest, parsley sprig and rice, then stir until the rice is coated in butter and looks glossy. Reheat the stock.
6. Add the wine: Pour in the wine and let it bubble up and evaporate away.
7. Add the stock: Turn the heat down and add the stock a ladleful at a time, stirring constantly until most of it has been absorbed before adding more. When it is all in, the rice should still be slightly al dente, and the sauce loose enough that a spoon drawn along the base leaves a trail the rice slowly falls back into. Stir in the peas.
8. Finish: Beat in the remaining butter and the Parmesan. Carefully fold in the haddock, keeping the flakes whole. Cover and leave to stand for a couple of minutes to heat the fish through, then serve with Parmesan shavings.

Keywords:hairy bikers smoked haddock risotto, smoked haddock risotto hairy bikers, hairy bikers smoked haddock risotto recipe, smoked haddock and pea risotto, hairy bikers fish risotto

FAQs

Why poach the fish in the stock first?

Because that liquid becomes the risotto. Smoked haddock gives up a lot of flavour as it poaches, and pouring it away would mean cooking the rice in plain stock instead.

The poaching itself is gentle on purpose. The pan comes off the heat entirely and the fish sits in the hot stock for five minutes, so it cooks through without toughening or breaking up. Their smoked haddock chowder treats the same fish the opposite way, adding it raw near the end for three or four minutes.

Is this the same as kedgeree?

No, and they say so in the first line of the recipe. Kedgeree is curried, made with long grain rice and usually egg, while this is a proper risotto with Arborio and Parmesan.

Their reasoning is that curry spices overpower smoked haddock. Here the fish is the loudest thing in the pan, which is why the seasoning stops at lemon zest, parsley and pepper.

Parmesan with fish, really?

They address it head on, saying people often claim no cheese with seafood and that they disagree. The 50g stirred in is marked optional, and the shavings on top are optional too.

Smoked haddock is salty and strong enough to hold its own, which is the difference. This would not work with a delicate white fish. Try it with the cheese first, since that is how they intend it.

How do I know when the rice is done?

The book gives a test worth remembering. Pull a spoon along the base of the pan and the rice should slowly fall back into the trail, which means the sauce is loose enough.

The rice should still be slightly al dente at that point. Their chicken and mushroom risotto from the same book skips all the stirring, using the same 300g of rice but baking it covered at 200°C instead.

Should I buy dyed or undyed haddock?

Undyed, which the recipe specifies. The bright yellow kind is coloured rather than more heavily smoked, and that dye leaches into a pale risotto.

Undyed haddock looks like ordinary white fish with a faint golden edge. It costs the same and tastes the same, so the only difference is what ends up in the pan.