Smoked Haddock Risotto

Prep: 10 mins - Cooking: 45 mins

Serves: 4

With a little bit of know-how and some soothing meditative stirring, this creamy risotto with our smoked haddock and perfectly cooked rice is guaranteed to warm-up the cockles of your heart.



  1. 500g Alfred Enderby Smoked Haddock Fillets
  2. 750ml whole milk, enough to cover the fillets
  3. 3 tbsp rapeseed oil
  4. 1 white onion, finely chopped
  5. 1 large leek, halved and finely sliced
  6. 300g arborio rice
  7. 150ml white wine
  8. 500ml chicken stock
  9. 100g spinach
  10. 2 lemons, juiced
  11. 1 lemon, zested
  12. 50g parmesan, shaved to serve

Salt and pepper to season

Alfred Enderby Grimsby Traditionally Smoked Fish


  1. Pre heat oven to 180ºc. Place the smoked haddock skin side down in a ceramic baking dish. Cover with milk and bake for 12-15 minutes, until fish is just cooked. Remove fillets from milk and place the milk to one side in a jug. Once the fillets have cooled slightly, carefully remove the skin and leave to one side.
  2. Take a large pan and gently sauté the onions and leeks with the oil on a medium heat. Gently cook for 5-7 minutes, until softened.
  3. Add in the rice and cook for a further 2-3 minutes, stirring regularly with a wood spoon.
  4. Pour in the wine, and simmer for a further 2-3 minutes, before adding in the stock, a little at a time. Stir regularly as the liquid reduces.
  5. To a dry frying pan, add spinach and cook on a medium-high heat for 2 minutes, until wilted. Leave to one side.
  6. Once the stock has be incorporated, add a little of the milk from earlier. Add until the rice is cooked through. Note – that you won’t need all of the milk.
  7. Once cooked, stir in the spinach, lemon zest and juice and flake in the haddock. Fold together and season with pepper to taste.

Serve and sprinkle shavings of Parmesan. Enjoy...

“Simply the most delicious smoked salmon I've eaten in decades.”

Marco Pierre White