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Smoked Seafood Risotto with Poached Egg

Created by SteveA

This is one of my favourite comfort food recipes, smoked haddock and pea risotto with poached eggs. The smoked sea salt add an extra dimension, and the eggs give a really unctuous finish.

Serves
2 people
Difficulty rating of
Normal
Prep time
10 minutes
Cook time
45 mins
Categories
ITALIAN, MAIN, SEAFOOD

Ingredients

  • 400g Smoked Haddock
  • 2 large cupfulls Peas (frozen is fine)
  • 4 Eggs
  • 1 large cup Risotto rice (Carnaroli if possible)
  • 2 large cups Water
  • Good pinch to taste Smoked sea salt
  • Good grind Course ground pepper
  • 1-2 tblspoon Butter
  • 2 tblspns Olive oil
  • 1 large Onion
  • 6 large cloves Garlic
  • 175 ml glass White wine

Recipe Method

Measure out enough water (usually about 2 times the amount of rice to be used - so 2 small cups) to cook the rice. Put this in a small pan, and bring to a simmer. Add the smoked haddock and simmer for around 3 minutes. Remove the haddock (it doesn't have to be fully cooked at this point), and reserve the cooking water from the haddock in a jug. We'll use this as a smokey stock.

Chop the onion till finely chopped, then fry off in a large pan on a low gas for 8 mins till translucent and soft. Chop the garlic into fine slices, or crush, and add to the pan for a couple of minutes.

Turn up the heat, and add the rice to the large pot, and fry with the onions for a minute or so, till the rice is transclucent. Add the white wine to the pan, and let this soak into the rice stirring continually. This will give a really nice tang to the risotto.

Once the alcohol has evaporated from the wine, start adding the stock (the water from cooking the haddock), a large ladle at a time, stirring continually. Make sure that your stock is hot, or it will take much longer to cook. Once the stock has been absorbed into the rice, add another laddle, and repeat until the rice is cooked, but still a little al a dente. If you run out of stock, heat up some hot water and use that. Check the seasoning and add some smoked sea salt (remember the haddock will be salty) and pepper.

Add the peas and the smoked haddock and stir in for a few minutes until the peas are cooked (frozen are fine). Check the seasoning again and add more smoked salt if required.

Now add the butter, stir in then put the lid on the pan and take it off the heat and leave it to steam for a few minutes whilst you do the eggs.

Bring another pan to the boil with water, and poach the 4 eggs, till just cooked but runny.

Serve with the poached eggs on top :-)



Review 5.0 / 5 from (2) reviews

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Reviews and Comments

  • Dave 02/12/2012 Review Score: 5
    I loved this, and I don't normally love risotto either ! I didn't have the silicon egg poachers, so used cling film instead, worked a treat.

  • SarahAnderson 14/10/2012 Review Score: 5
    Really lovely, especially the poached eggs, nice touch.


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