Pin it The smell of smoked haddock poaching in milk still brings me back to a rainy Tuesday when I had nothing but leftover fish and half a bag of rice. I wasn't trying to impress anyone, just feed myself something warm. What came out of that pan surprised me: creamy, delicate, with just enough smoke to make every spoonful interesting. I've been making it ever since, tweaking and tasting, and it never gets old.
I made this for a small dinner once when a friend mentioned she'd never had risotto that wasn't mushroom. She watched me stir, skeptical, then went quiet after the first bite. By the end of the night, she'd written down the steps on a napkin. That's when I realized this dish had something worth sharing.
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Ingredients
- Smoked haddock fillets: Go for undyed if you can; the natural pale color means better flavor and no weird orange tint in your risotto.
- Whole milk: This becomes your poaching liquid and later folds into the rice, adding creaminess without extra cream.
- Fish or vegetable stock: Keep it hot in a separate pot so the rice cooks evenly and doesn't seize up when you add cold liquid.
- Arborio or Carnaroli rice: The starch in these short grains is what makes risotto creamy, so don't swap for long grain.
- Onion, garlic, and leek: This trio builds a sweet, aromatic base that lets the fish shine without competing.
- Butter and olive oil: Butter for richness, olive oil to keep it from burning; together they create the perfect cooking fat.
- Parmesan cheese: Freshly grated is non-negotiable; the pre-shredded stuff won't melt the same way.
- Flat-leaf parsley and lemon zest: Brightness at the end cuts through the cream and wakes up every bite.
- Black pepper and sea salt: Taste as you go; smoked fish can be salty, so go light on the salt until the very end.
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Instructions
- Poach the haddock:
- Place the fish in a saucepan with the milk and bring it to a gentle simmer, not a rolling boil. After 5 to 7 minutes, the fish should flake easily; lift it out with a slotted spoon, set it aside, and save every drop of that milky liquid.
- Soften the aromatics:
- Heat olive oil and butter in a large pan over medium heat, then add the onion, leek, and garlic. Stir them around for about 5 minutes until they're soft and translucent but haven't taken on any color.
- Toast the rice:
- Tip in the rice and stir it through the buttery vegetables for a minute or two. You'll see the edges turn slightly clear, and that's when you know it's ready for liquid.
- Add the poaching milk:
- Pour in the reserved milk and stir until the rice drinks it up. This step adds a subtle sweetness and keeps the dish cohesive.
- Build the risotto:
- Start adding hot stock one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding more. It takes about 20 minutes, and the rice should be creamy with a slight bite in the center.
- Fold in the fish and finish:
- Gently stir in the flaked haddock, Parmesan, lemon zest, and parsley, being careful not to break up the fish too much. Taste it, adjust the seasoning, and add an extra knob of butter if you want it even richer.
- Rest before serving:
- Take the pan off the heat, cover it, and let it sit for 2 minutes. This allows the flavors to settle and the texture to become even creamier.
Pin it There was a night I served this to someone who swore they hated anything fishy. They cleaned their plate, then asked if there was more in the pan. I didn't say a word, just smiled and ladled out another helping. Sometimes a dish changes minds quietly, without any convincing needed.
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How to Choose Your Fish
Undyed smoked haddock has a pale, natural color and a cleaner taste than the bright yellow kind. If you can only find dyed, it'll still work, but the flavor might be slightly more intense. Some fishmongers sell it with skin on; just peel it off after poaching, and it'll come away easily.
Making It Your Own
I've swapped leek for spring onions when I didn't have any, and it turned out milder and sweeter. A splash of cream at the end makes it even more indulgent, and stirring in a handful of spinach or peas adds color and a bit of freshness. If you like heat, a pinch of chili flakes in the aromatics works surprisingly well with the smoke.
Serving and Storing
This risotto is best eaten right away, when it's creamy and just set. If you do have leftovers, store them in the fridge and reheat gently in a pan with a little extra stock or milk to loosen it back up. It won't be quite as silky, but it's still deeply comforting the next day.
- Serve it in wide, shallow bowls so you can see the flakes of fish and smell the lemon.
- A glass of crisp white wine, like Sauvignon Blanc, cuts through the richness beautifully.
- Garnish with extra parsley and a twist of black pepper just before bringing it to the table.
Pin it This is the kind of dish that feels like a small luxury on an ordinary evening. It asks for your attention, rewards your patience, and fills the kitchen with the kind of warmth that lingers long after the plates are cleared.
Recipe FAQs
- → Can I use fresh haddock instead of smoked?
Yes, but you'll lose the distinctive smoky flavor. Consider adding a pinch of smoked paprika to compensate for the missing smokiness.
- → What type of rice works best for this dish?
Arborio or Carnaroli rice are ideal as they release starch during cooking, creating the signature creamy texture. Avoid long-grain rice as it won't achieve the same consistency.
- → How do I know when the risotto is properly cooked?
The rice should be al dente with a slight bite in the center, while the overall texture is creamy and flows slowly when spooned onto a plate. This typically takes 20-25 minutes of gradual stock addition.
- → Can I prepare any components ahead of time?
You can poach and flake the haddock up to 24 hours in advance. Store covered in the refrigerator and gently warm before folding into the finished risotto.
- → What can I substitute for fish stock?
Vegetable stock works perfectly and is already listed as an alternative. Chicken stock can also be used, though it will alter the flavor profile slightly.
- → Why is my risotto too thick or too thin?
If too thick, add warm stock or water until you reach the desired consistency. If too thin, continue cooking while stirring to evaporate excess liquid and release more starch from the rice.
