Smoked haddock and spinach is a great combination, usually with a poached egg. The boyfriend won't eat eggs though, so I thought the best way would be to incorporate it into a risotto. Unfortunately the smoked haddock is, as you can see, dyed. It was Tescos Finest; shame on me! But it was also reduced to 87p. I can't resist a bargain.
I've seen various all-in-one recipes for risotto, mainly for people who can't be bothered to stir some rice for 15 - 20 mins, but I find the stirring mildly theraputic. It doesn't help to be too hungry as impatience is a risotto killer, so some nibbles must be kept at hand. The rice packet suggested '75gr rice per person, less if a starter' but I find that very stingy indeed.
Smoked Haddock & Spinach Risotto
200gr Arborio rice
1 large white onion
3 cloves of garlic
1 glass of white wine
2 smoked haddock fillets
Enough milk to poach the fillets
500mls fish or veg stock
1 lemon, zested
3 handfuls of spinach, washed
2 tbsp double cream (optional)
1 knob of butter (optional)
A few leafy stalks of flat-leaf parsley
Poach the fish in the milk gently until just done. Take off the heat, flake the fish aside and add the milk to the stock. Dice the onion and sweat gently in some oil in a large frying pan. Add the garlic and the lemon zest. When the onions are soft and sweet, add the rice, stir to coat the grains in the oil and then on a medium heat add the white wine. Stir until the wine is absorbed. Add the stock in ladlefuls and stir constantly until the liquid is absorbed. Meanwhile, finely chop the parsley. When the rice is al dente, add the cream if using and throw in the spinach and the fish. Take off the heat, squeeze in the juice of your lemon and stir until the spinach is wilted. Add the butter and garnish the parsley and lots of black pepper.
Smoked fish can be quite salty so watch it if you add any seasoning. I don't like cheese with fish (unless it's a tuna melt...) so I don't add any. It's a very rich dish anyway, but the lemon and parsley really lifts it from being overtly so.