Smoked Haddock Risotto with Saffron, Fennel and Peas

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in

By David Eyre

Published 2009

  • About

A sort of arty kedgeree for six.

Ingredients

  • 750 g/1 lb 10 oz skinned, undyed smoked haddock

Method

To make the court-bouillon, put all the ingredients in a large pan and bring to a gentle simmer. Add the smoked haddock and poach until just cooked, then remove the fish, flake it and set aside. Strain the poaching liquid and dilute it sufficiently to achieve a lightly flavoured stock – keep hot.

Finely chop the leek, carrot, fennel, onion, parsley and coriander – in a food processor if