Flakes of firm, gently smoked haddock make a wonderful risotto. There is also a pleasing ... Leave to simmer for 3 minutes, then lift the fish out of the pan carefully using a slotted spoon ...

Simmer for around 5 minutes, then take off heat. Leave to cool. 2 Heat oil and butter in a pan and fry onion and leek over gentle heat to soften but not brown. Add risotto rice and bay leaf and stir ...

Put the fish stock in a saucepan set on a medium heat ... Once all the stock has been absorbed by the rice, add the diced smoked haddock and frozen peas and cook for 2 minutes.

This simple spring risotto has less added fat than most and ... and the rice is tender but still has a little bite, stir in the smoked salmon, lemon zest, juice and dill. Drizzle over a little ...

Once all the stock has been absorbed, add the diced smoked haddock and frozen peas and cook for two minutes until the fish has warmed through and flakes when pressed with a spoon. Add the chopped ...

Add the frozen smoked haddock fillets ... has absorbed most of the liquid and the fish is flaked and cooked. Add the peas and ...