The Flaky Chef - Part 6
That’s right, guess who’s back… for now.
2023 - the year I am determined to make mine - is starting well. I’m experimenting with yoga, taking multi-vitamins, reading more and reducing my screen time, and now I am trying to get back into cooking.
And so, without further ado, let me reintroduce you to risotto!
Smoked Haddock and Pea Risotto
2 tbsp light olive oil
1 leek (about 150g), finely sliced
1 or 2 green onions
200g frozen sustainable smoked haddock, defrosted
A pack of king prawns
1 cup full of frozen peas
300ml semi-skimmed milk (this is for your stock so be generous, but also don’t be afraid to top up with water later… I’m getting ahead of myself)
1 chicken stock cube
180g risotto rice
50g grana padano, sliced trust! (or any other hard cheese you have in the fridge)
Lemon juice from a real lemon
1. Pre-chop your leek and green onions. Measure out those peas. Lay out your stall, pop a great playlist on and get ready for some chilled out cooking.
2. Head a tbsp of oil in a frying pan or wok - whatever you would usually use to do a risotto. Pop your leeks in there, whizz them around a bit and leave them, just keep an eye so they don’t burn! Should take about 10mins for these bad boys to be softened and ready for their next step.
3. While you’re keeping an eye on those cheeky leeks, put your haddock, milk and peas into a saucepan or frying pan if you have a spare one. Don’t let it boil! Woah look at you - you are POACHING! Proud mum moment right there. Kieran says you know the fish is done when it’s hard? I struggled with this so I just poked it for a bit and then just pulled it out of there with a slotted spoon, alongside all the peas, and placed it on a separate bowl. Now don’t be me, don’t start shredding that fish, I know it’s tempting but first you have to get rid of that skin. It’s not going to be all lovely and crispy like you think it will, get rid! Now you can shred, and then put that bowl of fishy-peay goodness to the side for in a bit.
4. Add stock cube to milk in pan and ensure its heated but not boiling. You can make stock instead if you want but Kieran just said stick the cube in there. I then added kettle water after to make the liquid last longer. 5. Remember the leeks? Now you’re adding the rice to that pan. Cover in oil and then let it simmer for 1-2 minutes. Grab a ladle and start transferring the milky chicken liquid in slowly, adding more as your rice gobbles up the liquid. This process should take around 15-20 mins. Squeeze in a bit of the lemon while you’re waiting patiently, and season with salt and pepper to taste. At some point, add in some of your cheese.
6. Don’t be a me, don’t add your fish too early. Don’t be that guy, or your prawns will not be tasty. Trust me. Just wait. It will be worth it. Once your rice is getting to the point that it’s edible (apparently around 5 mins before the end of your cooking time), add in the haddock, peas and king prawns. Leave for those last 5 mins, then turn off your hob and if there’s still excess juice, cover pan with tin foil and leave for 5 mins. Let them flavours MELD.
7. Enjoy. Feel free to serve ostentatiously like I did. Be sure to get some lovely cheese on the top. Add pea shoots if you so choose, whatever you want. Bone apple tea.
Let me know your thoughts on this fishy little number!