Mary Berry Smoked Haddock Risotto

This one nearly defeated me. You’d think, “Oh, it’s just risotto with smoked fish—how hard could it be?” But the first time I made Mary Berry’s Smoked Haddock Risotto, I rushed the haddock poaching (rookie move), and the fish ended up mushy, not flakey. Then, I got overconfident and added too much curry powder, which drowned out the delicate smokiness I was hoping for. But once I slowed down and paid attention to the gentle parts of this recipe, it completely turned around.

The second time, I nailed the timing. The result? Creamy rice with a whisper of spice, perfectly tender haddock folded in, and—my favourite bit—a poached egg on top that oozes richness into every bite. If risotto ever felt a bit too cheffy for a Tuesday night, let me show you how this one might change your mind.

Why This One Works So Well

This risotto has two things going for it: balance and restraint. The smoked haddock brings that savoury depth you usually only get after hours of cooking, and the leeks add just enough sweetness to round it out. But here’s the thing that surprised me most: the poaching liquid. You don’t just chuck it out—it becomes part of the stock, infusing the rice with all the flavour from the fish, bay, and parsley stems.

Most risotto recipes stick to wine or plain stock, but this extra step gives the rice an edge—like it’s been simmering all day, even though it hasn’t.

INGREDIENTS + WHY THEY MATTER

• Undyed Smoked Haddock (500g) – Much more subtle and natural in flavour than the neon-yellow kind. Once, I used the dyed stuff in a pinch, and it completely overwhelmed the rice.
• Leek – Both the green and white parts go in. The white for poaching, the green for sautéing. No waste, more flavour.
• Parsley (stalks + leaves) – The stalks are simmered with the fish, which adds depth to the broth. The chopped leaves bring freshness at the end.
• Curry Powder (1 tbsp) – Adds a warming background, not a spicy curry flavour. Start with a level spoon—you can always add more later.
• Risotto Rice (350g) – I used arborio. It goes creamy but still has bite. Don’t rinse it—starch is your friend here.
• Fish Stock (600ml) – I use the fish stock cubes from the supermarket. Just don’t skip it—the water alone won’t cut it.
• Eggs (6) – These make it feel like a restaurant dish. That yolk running into the rice? Heavenly.

Making It Yours (Without Ruining It)

• No Eggs? Skip the poaching and add a dollop of crème fraîche instead. It’s not the same richness, but it’s still lovely.
• Gluten-Free? Totally fine as-is—just check your stock cube label.
• No Smoked Haddock? I tried it once with smoked mackerel. Tastes good, but it’s oilier and stronger—use half the amount.
• Veggie Option? I tested this with smoked tofu cubes sautéed in oil and curry powder. Oddly satisfying. Add a little smoked paprika to bump the flavour.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Fish was mushy	Poached too long	Simmer gently for 5 minutes max
Risotto too dry	Lid left off or too high heat	Cover with a lid and stir occasionally
Curry flavour too strong	Overdid the curry powder	Use a level spoon—don’t heap it
Egg whites feathery	Water wasn’t simmering (too cold)	Get a gentle simmer and swirl the pan

HOW TO MAKE MARY BERRY’S SMOKED HADDOCK RISOTTO

1. Poach the Haddock
   Place haddock skin-side down in a large frying pan. Add 800ml water, bay leaf, peppercorns, white part of leek, and parsley stalks. Bring to boil, cover, and simmer gently for 5 minutes. (It should flake easily.)
2. Flake the Fish + Strain the Liquid
   Remove fish, discard skin, and flake into chunks. Strain the poaching liquid and reserve 750ml. Chuck the rest.
3. Start the Risotto Base
   Heat oil in a wide saucepan. Sauté the green leek for 5 minutes until soft. Add garlic, cook 1 minute. Stir in curry powder and rice, and cook 1 more minute.
4. Cook the Risotto
   Add the fish stock + reserved poaching liquid. Season, cover, and simmer for 20–25 minutes. Stir occasionally—it should be creamy but not soupy.
5. Add the Good Stuff
   Stir in lemon juice, parsley leaves, and flaked haddock. Warm through gently.
6. Poach the Eggs
   Crack each egg onto a saucer. Slide into gently simmering water, swirl gently, and cook 3 mins. Whites should be set, yolks runny.
7. Serve
   Spoon risotto into bowls, top each with a poached egg and a little parsley. Crack the yolk open before you dig in.

TIPS FROM MY KITCHEN

• I poach the eggs in the same water I use to heat the plates—waste not.
• My fan oven runs hot, so I always poach with the pan off the heat once it starts simmering.
• Don’t stir too much—it’s not a risotto helpline. Stir just enough to keep it from sticking.
• If I’m short on time, I poach the eggs while the risotto finishes cooking. Multitask, but gently.

STORAGE + SERVING

• Fridge: Keeps 3 days max in an airtight tub.
• Reheat: Gently on the hob with a splash of stock or water. Microwave works but dries it out a bit.
• Freeze: Wouldn’t. It goes grainy and sad.
• Serve With: A sharp cucumber salad or roasted cherry tomatoes on the side. Crusty bread if you’re hungry-hungry.

FAQs – Real Query Answers

Q: Can I make this without curry powder?
A: Yes—but I’d recommend a pinch of turmeric and cumin just to keep some warmth. Otherwise, it’s a bit flat.

Q: What’s the best rice to use?
A: Arborio is ideal. I tried basmati once (desperate times) and it went weirdly fluffy and not creamy at all.

Q: Can I make this ahead of time?
A: You can make the risotto base a few hours ahead. Just reheat slowly and add a splash of stock before serving. Poach the eggs fresh though.

Q: Is this good for kids?
A: Mine weren’t sold on the curry, but when I toned it down and stirred in a spoonful of cream cheese, they licked the bowls clean.

Try More Recipes:

• Mary Berry Glazed Chicken With Cucumber Salsa
• Mary Berry Country Chicken Casserole
• Mary Berry Sea Bass With Creamy Lemon Sauce
• Mary Berry Haddock With Tomato And Puy Lentils