Course All the family, Breakfast, Main Course, Starter
Cuisine British, Italian
Servings 4people
Ingredients
580gyellow smoked haddock4 fillets
800ml milk
2tbspolive oil
1wholeonionfinely chopped
2wholeleekshalved, washed and sliced
300garborio rice
150gwhite wine
500mlchicken stock
150gspinach
2whole lemonszest of one, juice of two
grated parmesanto taste
Instructions
Preheat the oven to 200°C/180°C fan assisted. Put the smoked haddock fillets in a ceramic baking dish and cover with the milk. Bake for 15 minutes or until the fish is almost cooked, then carefully remove the skin with a fork then set aside the fish. Reserve the milk in a jug.
Meanwhile, in a large frying pan, heat the oil and add the onion and leeks. Gently cook for 5 minutes until starting to soften, then add the rice. Gently fry for 2-3 minutes, stirring regularly.
Pour in the wine and simmer for a further 2-3 minutes. Then, add the stock a ladleful at a time, stirring frequently as it reduces. Once all the stock has been incorporated, start adding the reserved milk a ladleful at a time, stirring frequently as it reduces, until the rice is tender to the bite. You may not need all the milk.
When the rice is nearly cooked, stir in the spinach, lemon zest and juice. Then flake in the smoked haddock. Season generously with pepper (the fish will be salty so taste before adding salt) and sprinkle over the grated parmesan.
Notes
To make this recipe a little more summery, add a handful of peas and a few blanched spears of asparagust towards the last few minutes of cooking.