Save to Pinterest The smell of smoked haddock poaching in milk used to drift through my kitchen on cold Sunday evenings, filling the room with something both gentle and luxurious. I'd stand by the stove, watching the pale fillets turn opaque, thinking how this dish always felt like a small act of kindness to myself after a long week. There's something about the way the smoky fish melts into creamy Arborio rice that makes everything slow down. It's not fancy, but it feels special every time. I started making this when I wanted comfort food that didn't feel heavy, and it's never let me down.
I made this for a friend who'd just moved into a new flat, nothing in her cupboards yet except tea and hope. We sat on her kitchen floor with bowls balanced on our knees, laughing about how grown-up we felt eating risotto off mismatched china. She said it tasted like home, even though neither of us had ever lived anywhere that served smoked haddock risotto. Sometimes a dish just knows how to show up exactly when you need it.
Ingredients
- Smoked haddock fillets: Always go for undyed if you can, the natural pale color means you're tasting smoke, not food coloring, and it flakes beautifully into the rice without falling apart.
- Whole milk: This is your poaching liquid and part of your risotto base, so don't skip the richness, it carries the smokiness through every spoonful.
- Fish or vegetable stock: Keep it hot in a separate pan so the rice cooks evenly and you don't shock the temperature when you add each ladle.
- Arborio or Carnaroli rice: The starch in these varieties is what makes risotto creamy, not cream, so choose a good quality rice and trust the process.
- Onion, garlic, and leek: This trio builds a sweet, aromatic base that supports the fish without competing, just let them soften slowly in butter and oil.
- Parmesan cheese: Freshly grated makes all the difference, it melts into the rice and adds a salty, nutty finish that ties everything together.
- Flat-leaf parsley and lemon zest: These brighten the dish at the end, cutting through the richness with a fresh, herbal lift that wakes up every bite.
- Butter and olive oil: The combination gives you flavor and prevents burning, plus a final knob of butter at the end makes the risotto glossy and luxurious.
Instructions
- Poach the haddock:
- Slip the fillets into barely simmering milk and let them cook gently until they turn opaque and flake easily with a fork. Lift them out carefully, set aside to cool slightly, then flake into generous chunks, and whatever you do, don't toss that milky liquid, it's flavor gold.
- Soften the aromatics:
- Melt butter and oil together over medium heat, add your chopped onion, leek, and garlic, then stir until they're soft and fragrant but still pale. This is where the sweetness starts, so take your time and let them sweat without browning.
- Toast the rice:
- Tip in the Arborio and stir it around until the grains look glossy and start to turn translucent at the edges. You'll hear a faint crackling sound, that's when you know it's ready for liquid.
- Add the poaching milk:
- Pour in all that reserved milk and stir constantly until it's mostly absorbed, watching as the rice plumps up and takes on a creamy, smoky character. This first addition sets the tone for everything that follows.
- Build the risotto with stock:
- Add the hot stock one ladle at a time, stirring often and waiting until each addition is absorbed before adding the next. It takes patience, but this is where the magic happens, the rice releases its starch and turns silky without any cream at all.
- Fold in the fish and finish:
- When the rice is tender but still has a little bite, gently fold in the flaked haddock, Parmesan, lemon zest, and parsley, then season with pepper and a pinch of salt. If you want to go all in, add another small knob of butter and stir until it melts into glossy, luxurious waves.
- Rest before serving:
- Take the pan off the heat, cover it with a lid, and let it sit for two minutes so the flavors settle and the rice finishes cooking in its own steam. Then spoon it into warm bowls and serve immediately while it's still creamy and alive.
Save to Pinterest One evening, I served this to my dad, who's never been big on fish unless it's battered and comes with chips. He ate two bowls without saying much, then asked if I'd write the recipe down for him. I realized then that food doesn't have to shout to be loved, sometimes it just whispers comfort, and that's more than enough.
How to Choose Your Haddock
Look for undyed smoked haddock, which has a pale, straw-colored hue instead of that neon yellow you sometimes see at the fishmonger. The natural smoke flavor is cleaner and more delicate, and it won't dye your risotto an alarming shade of highlighter. If you can only find skin-on fillets, just peel it off after poaching, it'll come away easily once the fish is cooked.
Making It Your Own
If leeks aren't your thing, swap them for a handful of thinly sliced spring onions or even a couple of shallots for a milder, sweeter base. Some people stir in a splash of cream or crème fraîche at the end for extra richness, and I won't lie, it's lovely. You can also add a handful of fresh peas or spinach in the last few minutes for color and a bit of sweetness that plays beautifully with the smoke.
Storing and Reheating
Risotto is best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. When you reheat, add a splash of stock or milk and warm it gently in a pan, stirring often to bring back some of that creamy texture. It won't be quite as silky as when it was first made, but it'll still taste wonderful.
- Don't freeze this, the rice texture goes grainy and the fish can become rubbery when thawed.
- If you're meal prepping, cook the rice to just underdone and finish it fresh when you're ready to eat.
- Leftover risotto can be shaped into cakes, chilled, then pan-fried in butter for a completely different but equally delicious meal.
Save to Pinterest This risotto has become my go-to when I want to cook something that feels like care made edible. I hope it finds a place in your kitchen, too, on the nights when you need something gentle, warm, and just a little bit special.
Frequently Asked Questions
- → Can I use a different type of fish?
Yes, you can substitute smoked cod or smoked mackerel for the haddock. Fresh white fish like cod or haddock also works, though you'll lose the smoky depth. Adjust seasoning accordingly as smoked fish adds natural saltiness.
- → How do I know when the risotto is properly cooked?
The rice should be al dente—tender with a slight bite in the center—and the texture should be creamy and flow slowly when spooned. This typically takes 20-25 minutes of gradual stock addition and frequent stirring.
- → Can I make this ahead of time?
Risotto is best served immediately for optimal creaminess. However, you can prep ingredients in advance and poach the fish earlier. Reheat gently with additional stock or milk, stirring constantly to restore the creamy consistency.
- → What wine pairs best with this dish?
A crisp, acidic white wine like Sauvignon Blanc, Pinot Grigio, or dry Riesling complements the smoky fish beautifully. The wine's acidity cuts through the creaminess while enhancing the delicate seafood flavors.
- → Can I freeze leftover risotto?
Freezing is not recommended as the rice texture becomes mushy when thawed and reheated. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently with added liquid.
- → Is it necessary to use hot stock?
Yes, using hot stock is crucial. Cold stock lowers the cooking temperature, interrupting the starch release that creates risotto's signature creaminess. Keep your stock simmering in a separate pot throughout cooking.