A rich, comforting dish combining flaky smoked haddock with creamy Arborio rice, Parmesan, and fresh herbs.
# What You'll Need:
→ Fish
01 - 12 oz smoked haddock fillets, undyed and skinless
02 - 2 cups whole milk
→ Stock
03 - 3 cups fish or vegetable stock, hot
→ Rice
04 - 1.5 cups Arborio or Carnaroli rice
→ Vegetables & Aromatics
05 - 1 medium onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 leek, white part only, thinly sliced
08 - 2 tbsp unsalted butter
09 - 1 tbsp olive oil
→ Finishing
10 - 2 oz Parmesan cheese, freshly grated
11 - 2 tbsp flat-leaf parsley, chopped
12 - Zest of 1 lemon
13 - Freshly ground black pepper
14 - Sea salt, to taste
15 - Extra butter, optional for finishing
# How-To Steps:
01 - Place smoked haddock in a saucepan with milk. Bring to a gentle simmer, poach for 5–7 minutes until just cooked. Remove fish with a slotted spoon, set aside, and flake into large pieces. Reserve poaching milk.
02 - Heat olive oil and 2 tbsp butter in a large, heavy-based pan over medium heat. Add onion, leek, and garlic. Sauté for 5 minutes until softened but not colored.
03 - Stir in the rice and cook for 1–2 minutes until translucent around the edges.
04 - Pour in reserved poaching milk and stir until mostly absorbed.
05 - Add hot stock gradually, one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more. Continue until rice is creamy and al dente (about 20 minutes).
06 - Gently fold in flaked haddock, Parmesan, lemon zest, and parsley. Season with pepper and salt to taste. Add an extra knob of butter for richness if desired.
07 - Remove from heat, cover, and let rest for 2 minutes before serving.
