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Peat-smoked Haddock and Pea Risotto

The star of this show is the peat-smoked haddock, which imbues the creamy rice with an intense, comforting flavour that’s second to none. As with all our recipes, this one is well suited to being customised. If you’re feeling generous then by all means increase the amount of fish, or bring a hint of kedgeree to the party by adding a teaspoonful of mild curry powder to the cooked leeks before adding the rice. The method here will be second nature to most home cooks – patience and a decent podcast will make the time fly, we promise.


  • Prep Time10 min
  • Cook Time35 min
  • Total Time45 min
  • Serving Size2
  • Course
    • Main
  • Cooking Method
    • Pan


  • 2tbsp olive oil
  • 1 leek, finely sliced
  • 200g peat-smoked haddock fillets
  • 100g frozen peas
  • 300ml milk
  • 750ml vegetable stock
  • 180g risotto rice
  • 50g parmesan, grated
  • Juice of half a lemon
  • Sea salt and freshly ground black pepper
  • A small handful of fresh parsley, chopped



Heat the olive oil in a large, heavy-based pan and cook the leek gently until soft.


Meanwhile, put the haddock, peas and milk in a saucepan over a medium heat until steam rises from the liquid but it isn’t boiling. Remove the fish and peas with a slotted spoon, then remove and discard the skin of the haddock. Set the fish and peas aside.


Add the stock to the poaching liquor and heat until hot but not boiling and keep warm.


Stir the rice into the leek, coating the grains, then cook for a couple of more minutes.


Add the milk-and-stock mixture a ladleful at a time, stirring frequently and only adding more after the liquid has been absorbed by the rice.


Stir the haddock and peas into the risotto just as the rice is starting to become plump and tender then cook until everything is tender.


Stir in the parmesan and lemon juice then taste and adjust the seasoning.


Serve on warm plates, scattering the parsley and squeezing a little more lemon juice over the risotto.

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