Mary Berry’s Smoked Haddock Risotto is made with undyed smoked haddock fillet, leek, parsley, garlic, curry powder, risotto rice, and eggs. This traditional Smoked Haddock Risotto recipe creates a hearty and flavorful dinner that takes about 45 minutes to prepare and can serve up to 6 people.
This Smoked Haddock Risotto Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Smoked Haddock Risotto Ingredients
- 500g (1lb 2oz) undyed smoked haddock fillet, skin on
- 1 bay leaf
- 8 black peppercorns
- 1 large leek, sliced (both green and white parts)
- 3–4 tbsp chopped parsley, stalks reserved, plus extra to garnish
- 2 tbsp sunflower oil
- 2 garlic cloves, crushed
- 1 tbsp medium curry powder
- 350g (12oz) risotto rice
- 600ml (1 pint) hot fish stock
- Juice of ½ lemon
- 6 eggs
- Salt and freshly ground black pepper
How To Make Mary Berry Smoked Haddock Risotto?
- Cook the Haddock: 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.
- Flake the Fish: 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.
- Prepare the Leeks: Heat the oil in a large, wide-based saucepan, add the green parts of the leek, and fry over medium heat for about 5 minutes. Add the garlic and fry for a minute. Sprinkle in the curry powder and rice, and fry over high heat for a further minute, stirring so that the grains of rice are coated in the spice mixture.
- Cook the Risotto: 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.
- Finish the Risotto: Add the lemon juice, chopped parsley leaves, and the flaked haddock pieces to the risotto. Stir gently to combine.
- Poach the Eggs: To poach the eggs, crack each egg onto 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.
- Serve: Divide the risotto between individual bowls and garnish with parsley. Serve each with a poached egg on top, opened slightly so the yolk runs.
Recipe Tips
- Use Undyed Smoked Haddock: Opt for undyed smoked haddock to avoid artificial colors and ensure the best, most natural flavor in your risotto.
- Cook the Haddock Gently: Simmer the haddock gently to avoid overcooking. This keeps the fish tender and allows it to flake beautifully into the risotto.
- Stir the Risotto Occasionally: Stir the risotto occasionally as it cooks to prevent sticking and ensure the rice cooks evenly, giving you that perfect creamy texture.
- Don’t Overcook the Eggs: When poaching the eggs, be careful not to overcook them. A runny yolk adds a delicious richness to the dish, so aim for just a few minutes of cooking.
- Taste and Adjust Seasoning: Before serving, taste the risotto and adjust the seasoning with more salt, pepper, or lemon juice if needed to balance the flavors perfectly.
What To Serve With Smoked Haddock Risotto?
This creamy Smoked Haddock Risotto pairs well with steamed asparagus, roasted cherry tomatoes, garlic bread, or a light green salad. It can also be served alongside sautéed spinach, roasted vegetables, crusty bread, or a simple cucumber salad for a full and delicious dinner.
How To Store Leftovers Smoked Haddock Risotto?
- Refrigerate: First, let the leftover Smoked Haddock Risotto cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Smoked Haddock Risotto is not recommended for freezing. Freezing can affect the creamy texture of the risotto and make the fish and rice lose their original quality. It’s best enjoyed fresh or after refrigeration.
How To Reheat Leftovers Smoked Haddock Risotto?
- In The Oven: Preheat to 180°C (350°F). Place risotto in an oven-safe dish, cover with foil, and heat for 15-20 minutes, stirring once.
- In The Microwave: Put risotto in a microwave-safe dish, cover, and heat on medium for 2-3 minutes, stirring halfway.
- On The Stove: Warm risotto in a saucepan over low heat, adding a little water or stock and stirring until heated through.
Mary Berry Smoked Haddock Risotto Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 469
- Total Fat: 19g
- Saturated Fat: 9g
- Cholesterol: 267mg
- Sodium: 742mg
- Potassium: 727mg
- Total Carbohydrate: 43g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 32g
Try More Mary Berry Recipe:
- Mary Berry Malay Fried Rice
- Mary Berry Seafood Risotto
- Mary Berry Pork Stroganoff
- Mary Berry Autumn Beef Pie With Filo Crust
- Mary Berry Lentil Shepherd’s Pie
- Mary Berry Mediterranean Chicken Thighs
Mary Berry Smoked Haddock Risotto
Description
Mary Berry’s Smoked Haddock Risotto is made with undyed smoked haddock fillet, leek, parsley, garlic, curry powder, risotto rice, and eggs. This traditional Smoked Haddock Risotto recipe creates a hearty and flavorful dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Cook the Haddock: 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.
- Flake the Fish: 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.
- Prepare the Leeks: Heat the oil in a large, wide-based saucepan, add the green parts of the leek, and fry over medium heat for about 5 minutes. Add the garlic and fry for a minute. Sprinkle in the curry powder and rice, and fry over high heat for a further minute, stirring so that the grains of rice are coated in the spice mixture.
- Cook the Risotto: 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.
- Finish the Risotto: Add the lemon juice, chopped parsley leaves, and the flaked haddock pieces to the risotto. Stir gently to combine.
- Poach the Eggs: To poach the eggs, crack each egg onto 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.
- Serve: Divide the risotto between individual bowls and garnish with parsley. Serve each with a poached egg on top, opened slightly so the yolk runs.
Notes
- Use Undyed Smoked Haddock: Opt for undyed smoked haddock to avoid artificial colors and ensure the best, most natural flavor in your risotto.
- Cook the Haddock Gently: Simmer the haddock gently to avoid overcooking. This keeps the fish tender and allows it to flake beautifully into the risotto.
- Stir the Risotto Occasionally: Stir the risotto occasionally as it cooks to prevent sticking and ensure the rice cooks evenly, giving you that perfect creamy texture.
- Don’t Overcook the Eggs: When poaching the eggs, be careful not to overcook them. A runny yolk adds a delicious richness to the dish, so aim for just a few minutes of cooking.
- Taste and Adjust Seasoning: Before serving, taste the risotto and adjust the seasoning with more salt, pepper, or lemon juice if needed to balance the flavors perfectly.
Mary Berry Smoked Haddock Risotto