Smoked haddock risotto, a simple and delicious rice dish featuring the sweetness of garden peas and topped with a perfectly poached egg.
Poaching the fish in the stock we use to make the risotto amplifies the smoky flavour in this moreish comforting meal.
Smoked Fish Risotto
However, this smoked haddock risotto is another example of fish or seafood risotto recipes.
They are my absolute favourite, whether that be a classic lemon and prawn risotto, or less traditional offerings. My smoked mackerel risotto or salmon risotto recipes are glorious and a little left field.
This recipe takes a really simple “blonde” risotto and adds the powerful and wonderful flavour of smoked haddock.
Sweet peas cut through the earthy salty flavour of the fish.
Dill provides an almost citrusy and gentle aniseed note and it is all topped off with a perfectly poached egg.
Frequently Asked Questions
Why do I struggle to make poached eggs?
There are a host of so-called “hacks” for making the perfect poached egg all add a little but none are a panacea.
The true secret to a perfectly poached egg is a fresh egg! The carton will not tell you how fresh the egg is, you need to use your eyes.
The first thing to do is to crack the egg into a bowl or onto a plate is better. You will notice the egg white has two distinct parts a thick “snotty” part and a thin watery part.
The more of the thick part there is, the “fresher” the egg, this is what you need for the perfect poached egg.
If your egg white is watery, walk away, no amount of “hacks” will get you a great poached egg.
Can I make the eggs in advance?
Yes, poached eggs are great to make in advance.
Cook them for 2:30 to 2:45 and then immediately refresh in cold water. When you are ready to serve drop them back into simmering water for 30 seconds to warm through.
Do I have to stir a risotto constantly?
Lot’s of places claim that constant or regular stirring is not required. In my experience, regular stirring leads to a dish with a better texture. Now, whether that is a psychological thing I have no idea!
But my method means standing at the stove, with wine in hand, maybe that is what makes it better.
What sort of risotto rice should I use?
I test all of my recipes with arborio rice because it is the easiest to find.
If I am not making risotto to test for my site I will use carnaroli rice because it leads to a slightly creamier risotto.
Usually, risotto for me is a one-bowl dish and this smoked haddock risotto is no different!
However, that poached egg and the luscious runny yolk begs for a little bread.
If you are less than confident with cooking a poached egg to top this risotto there are other options.
A fried egg works really well too, especially with a crispy frilly fringe.
I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- 17-18cm or 7″ saucepan for stock.
- 28cm or 11″ frying pan.
- 17-18cm or 7″ saucepan for cooking poached eggs.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
- Stirring and serving spoons.
Big flakes of smoky fish contrasted with sweet peas are at the heart of this delicious smoked haddock risotto that is topped with a perfect poached egg.
- 250g Undyed Smoked Haddock
- 500ml (2 Cups) Fish Stock
- 1 (35g) Banana Shallot
- 125ml (½ Cup) White Wine
- 50g (3 Tbsp + 1 Tsp) Butter
- 125g (⅔ Cup) Risotto Rice
- 100g (1 Cup) Garden Peas
- 30g (~½ Cup) Fresh Dill
- 2 Eggs
- Salt if needed
- Bring the fish stock to a gentle simmer.
- Cut the shallot in half lengthways, peel it and then dice it as finely as you can.
- Finely chop the dill.
- If using frozen peas defrost them by placing them in a sieve and running cold water over them.
- Place the smoked haddock into the fish stock (in a small 17cm or 7" saucepan) and allow it to gently poach for 3-4 minutes then remove it with a slotted spoon and set aside on a plate to cool.
- Have a taste of the stock and if needed add a pinch or two of salt.
- Heat a wide, heavy-based frying pan (28cm or 11") over a medium heat.
- Add half of the butter and when it begins to foam add the shallot and saute for 1-2 minutes stirring regularly.
- Throw in the risotto rice and stir continuously and "enthusiastically" for 3 minutes.
- Pour in the white wine and stir until the pan is almost dry and the wine has reduced and formed a creamy slurry.
- Begin to add the stock a little at a time (100ml or ~⅓ Cup) at a time, stirring regularly. Be sure not to add any more stock until the rice is almost dry again.
- Whilst you are cooking the stock bring a small-medium pan (18cm or 7-8") of water to a gentle simmer ready to poach the eggs.
- The last ladle of stock should be added when the rice has a creamy starchy liquid around it and the rice is very nearly cooked.
- Just before you add the last ladle of stock flake up the smoked haddock and add it to the risotto with the last ladle of stock.
- Stir for a final 2-3 minutes until the risotto is almost the right texture.
- Add the peas and most of the dill (reserving a little for garnish) and stir.
- Dot the remaining butter on top of the rice and add a lid to the pan and allow it to sit for 3-4 minutes.
- Finally, poach the eggs by cracking them into a bowl and gently pouring them from the bowl into the pan of simmering water. Your poached eggs should be cooked through with a runny yolk after 3 minutes or so. If your eggs are fresh there should be no need for vinegar or swirling of the water.
- Serve the risotto and top with a poached egg and some of the remaining dill.
Always prepare a little more stock than you need. The cooking of risotto often needs different amounts of stock depending on cooking temperatures.
Amount Per Serving: Calories: 684Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 338mgSodium: 1877mgCarbohydrates: 46gFiber: 5gSugar: 13gProtein: 49g
Calorific details are provided by a third-party application and are to be used as indicative figures only.