30+ Delicious Smoked Haddock Recipes for Every Occasion

Smoked haddock is a versatile, richly flavored fish that brings a unique smoky depth to a variety of dishes. Whether you’re a seafood lover or someone looking to add more healthy meals to your repertoire, smoked haddock can be a delicious star ingredient in your kitchen.

Its tender texture and delicate smokiness make it a perfect addition to comforting meals like creamy chowders, fishcakes, or a hearty pasta bake.

In this blog, we’ve gathered 30+ smoked haddock recipes that range from light salads to indulgent gratins, offering inspiration for any occasion.

Whether you’re looking for something simple and quick for a weekday meal or a show-stopping dish for a special dinner, these recipes are sure to satisfy.

Plus, smoked haddock is a great source of lean protein, making these meals not only delicious but also nutritious.

From classic favorites to innovative creations, let’s dive into these smoked haddock recipes that will add a touch of sophistication and comfort to your dining table.

30+ Delicious Smoked Haddock Recipes for Every Occasion

Smoked haddock is a treasure trove of flavor that can elevate even the simplest dishes. Whether you’re a fan of classic British fishcakes, creamy risottos, or hearty stews, there’s no shortage of ways to incorporate this delicious fish into your meals.

With over 30+ smoked haddock recipes in this collection, you can explore everything from easy weeknight dinners to gourmet weekend meals, all while enjoying the unique smoky taste that smoked haddock offers.

These recipes prove that smoked haddock is not just for special occasions—it’s a versatile ingredient that can be used in a variety of creative ways to suit any palate.

So whether you’re new to cooking with smoked haddock or a seasoned pro, there’s plenty of inspiration here to help you make the most of this flavorful fish.

Try a few of these recipes, and you’ll quickly discover why smoked haddock has become a favorite in kitchens around the world!

Smoked Haddock and Leek Risotto

This smoked haddock and leek risotto is a rich, creamy dish that combines the smoky flavors of haddock with the subtle sweetness of leeks.

The risotto is slowly cooked to absorb the broth, creating a velvety texture that pairs beautifully with the delicate fish.

This comforting meal is perfect for a cozy dinner or as an impressive dish for guests.

Ingredients:

• 300g smoked haddock fillets
• 1 liter fish stock
• 200g Arborio rice
• 1 large leek, finely sliced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 100ml white wine
• 50g grated Parmesan cheese
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. In a large saucepan, heat the fish stock and bring it to a gentle simmer. Add the smoked haddock fillets and poach for 5-7 minutes until cooked through. Remove the fish, flake it into chunks, and set aside. Keep the stock warm.
2. In a separate large pan, heat the olive oil and butter over medium heat. Add the onion, leek, and garlic, cooking for about 5 minutes until softened.
3. Stir in the Arborio rice, coating it with the oil and butter. Add the white wine and cook, stirring until the wine is absorbed.
4. Gradually add the warm fish stock one ladle at a time, stirring continuously and allowing each ladle to be absorbed before adding the next. Continue for about 20 minutes until the rice is creamy and cooked al dente.
5. Gently fold in the flaked smoked haddock and Parmesan cheese. Season with salt and pepper to taste.
6. Remove from heat and let the risotto rest for 2 minutes before serving. Garnish with fresh parsley, if desired.

This smoked haddock and leek risotto is a comforting and satisfying dish that perfectly balances smoky and savory flavors.

The creamy texture of the risotto, enhanced by the poached haddock, makes it an indulgent meal, whether served on its own or paired with a simple salad.

Smoked Haddock Fish Cakes with Lemon Dill Sauce

These smoked haddock fish cakes are crispy on the outside, tender on the inside, and packed with smoky flavor.

Combined with mashed potatoes and fresh herbs, they are the ultimate comfort food. Paired with a zesty lemon dill sauce, these fish cakes make for a delightful appetizer or main course.

Ingredients:

• 400g smoked haddock fillets
• 500g potatoes, peeled and chopped
• 2 tbsp butter
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 2 tbsp fresh parsley, chopped
• 1 egg, beaten
• 100g breadcrumbs
• 2 tbsp olive oil
• Salt and pepper, to taste

For the lemon dill sauce:

• 100ml sour cream or Greek yogurt
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Boil the potatoes in salted water until tender, about 12-15 minutes. Drain, mash with butter, and set aside.
2. Poach the smoked haddock in simmering water for 5-7 minutes until cooked. Drain, flake into small pieces, and set aside.
3. In a large pan, heat olive oil and sauté the onion and garlic until softened.
4. In a mixing bowl, combine the mashed potatoes, flaked haddock, sautéed onions, garlic, parsley, and beaten egg. Season with salt and pepper.
5. Shape the mixture into fish cakes, about the size of your palm. Coat each cake with breadcrumbs.
6. Heat the olive oil in a large skillet over medium heat. Fry the fish cakes for 4-5 minutes on each side until golden and crisp.
7. For the lemon dill sauce, mix sour cream, fresh dill, lemon juice, salt, and pepper in a small bowl.
8. Serve the fish cakes warm with a generous spoonful of lemon dill sauce.

These smoked haddock fish cakes are not only delicious but also versatile, making them a great option for lunch, dinner, or even as finger food for gatherings.

The lemon dill sauce adds a refreshing touch that enhances the smoky flavors, creating a dish that’s sure to impress.

Creamy Smoked Haddock Chowder

This creamy smoked haddock chowder is a hearty soup that’s perfect for cold weather. The rich, smoky flavor of the haddock pairs beautifully with the velvety potatoes and sweet corn in a creamy broth.

A warming bowl of this chowder will provide comfort and satisfaction, making it an ideal family meal or an easy crowd-pleaser.

Ingredients:

• 300g smoked haddock fillets
• 500ml fish stock
• 500ml whole milk
• 300g potatoes, diced
• 1 large onion, chopped
• 2 celery sticks, chopped
• 1 carrot, diced
• 200g sweetcorn (fresh, frozen, or canned)
• 2 tbsp butter
• 2 tbsp flour
• 1 bay leaf
• Fresh parsley, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion, celery, and carrot, cooking until softened, about 5 minutes.
2. Stir in the flour to create a roux and cook for 2 minutes to eliminate the raw flour taste.
3. Gradually whisk in the fish stock and milk, stirring constantly to avoid lumps. Add the diced potatoes and bay leaf, and bring the mixture to a simmer.
4. Add the smoked haddock fillets to the pot and poach for 5-7 minutes, or until cooked through. Remove the fish, flake into chunks, and set aside. Continue simmering the soup until the potatoes are tender.
5. Stir in the sweetcorn and return the flaked haddock to the pot. Season with salt and pepper.
6. Remove the bay leaf and serve the chowder hot, garnished with fresh parsley.

This smoked haddock chowder is rich, comforting, and full of flavor. The creamy broth is perfectly balanced by the smoky haddock and sweet vegetables, making each spoonful a delight.

Ideal for cold evenings, this chowder is a satisfying meal on its own or paired with crusty bread.

Smoked Haddock and Spinach Gratin

This smoked haddock and spinach gratin is a decadent, baked dish that combines the smokiness of the fish with the earthiness of spinach, all topped with a golden, cheesy crust.

Creamy and flavorful, this gratin makes an excellent dinner when you’re craving something indulgent and hearty.

Ingredients:

• 400g smoked haddock fillets
• 250g fresh spinach leaves
• 200ml double cream
• 150ml whole milk
• 2 tbsp butter
• 1 tbsp flour
• 100g grated Gruyère cheese (or mature cheddar)
• 1 garlic clove, minced
• 50g breadcrumbs
• 1 tbsp Dijon mustard
• Salt and pepper, to taste
• Nutmeg (optional)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Poach the smoked haddock in the milk for 5-7 minutes until cooked. Remove the fish, flake it into pieces, and set aside. Reserve the poaching milk.
3. In a large pan, melt 1 tbsp of butter and sauté the spinach until wilted, about 3 minutes. Drain and set aside.
4. In a saucepan, melt the remaining butter and stir in the flour to make a roux. Gradually add the poaching milk and double cream, whisking until the sauce is smooth and thickened. Stir in the Dijon mustard and season with salt, pepper, and a pinch of nutmeg.
5. In a baking dish, layer the wilted spinach and flaked haddock. Pour the creamy sauce over the top, ensuring everything is well-coated.
6. Mix the grated Gruyère cheese and breadcrumbs in a small bowl, then sprinkle this mixture over the gratin.
7. Bake for 20-25 minutes until golden and bubbling. Serve hot.

This smoked haddock and spinach gratin is an elegant and satisfying dish that’s easy to prepare but feels luxurious.

The creamy sauce, tender fish, and cheesy topping combine to create a comforting meal that’s perfect for a cozy evening or a special family dinner.

Smoked Haddock Kedgeree

Kedgeree is a classic Anglo-Indian dish that traditionally combines smoked fish, rice, and eggs. This version, featuring smoked haddock, is a flavorful and aromatic meal with hints of curry spice and fresh herbs.

It’s a versatile dish that works just as well for brunch as it does for dinner, offering a delightful blend of textures and flavors.

Ingredients:

• 300g smoked haddock fillets
• 250g basmati rice
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin seeds
• 3 hard-boiled eggs, peeled and quartered
• 100g peas (optional)
• 50g butter
• Fresh coriander, chopped
• Lemon wedges (for serving)
• Salt and pepper, to taste

Instructions:

1. Cook the basmati rice according to package instructions and set aside.
2. Poach the smoked haddock in simmering water for 5-7 minutes until cooked. Remove from water, flake into chunks, and set aside.
3. In a large pan, melt the butter over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the garlic, curry powder, turmeric, and cumin seeds, cooking for another 2 minutes until fragrant.
4. Add the cooked rice to the pan and stir well to coat the grains with the spices. Gently fold in the flaked haddock, peas, and boiled egg quarters.
5. Season with salt and pepper, and sprinkle with fresh coriander. Serve with lemon wedges for a zesty finish.

Smoked haddock kedgeree is a vibrant and hearty dish with layers of flavor. The combination of fragrant spices, creamy eggs, and smoky fish creates a well-balanced and satisfying meal.

Whether enjoyed as a brunch or dinner, this dish brings warmth and excitement to the table.

Smoked Haddock and Sweet Potato Frittata

This smoked haddock and sweet potato frittata is a simple yet delicious way to use smoked fish. The sweetness of the potatoes complements the smoky haddock, while the eggs provide a light, fluffy texture.

Packed with nutrients and easy to prepare, this frittata is great for breakfast, lunch, or dinner, offering a versatile and satisfying meal.

Ingredients:

• 300g smoked haddock fillets
• 6 large eggs
• 1 large sweet potato, peeled and thinly sliced
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 100ml milk
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Poach the smoked haddock in simmering water for 5-7 minutes until cooked. Flake the fish into small pieces and set aside.
3. In an oven-safe skillet, heat the olive oil over medium heat. Add the sweet potato slices and onion, cooking for 8-10 minutes until the sweet potato is tender.
4. In a large bowl, whisk together the eggs, milk, parsley, salt, and pepper.
5. Scatter the flaked haddock over the sweet potatoes and onions in the skillet. Pour the egg mixture evenly over the top.
6. Transfer the skillet to the oven and bake for 20-25 minutes until the frittata is set and golden.
7. Let it cool slightly before slicing and serving.

This smoked haddock and sweet potato frittata is a light yet filling dish that’s perfect for any meal of the day. The combination of soft sweet potatoes, delicate haddock, and fluffy eggs makes this frittata both flavorful and nutritious.

Ideal for a quick dinner or a weekend brunch, it’s a versatile dish that’s sure to please.

Smoked Haddock and Broccoli Pasta Bake

This smoked haddock and broccoli pasta bake is the ultimate comfort food, combining creamy cheese sauce, tender broccoli, and smoky haddock with perfectly cooked pasta.

The dish is baked until golden and bubbling, creating a crispy, cheesy topping that is impossible to resist.

It’s a great way to bring simple ingredients together into a wholesome, satisfying meal.

Ingredients:

• 300g smoked haddock fillets
• 300g pasta (penne or fusilli work well)
• 1 small head of broccoli, cut into florets
• 300ml milk
• 100ml double cream
• 2 tbsp butter
• 2 tbsp flour
• 100g grated cheddar cheese
• 50g grated Parmesan cheese
• 1 tbsp Dijon mustard
• 1 small onion, finely chopped
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 180°C (350°F). Cook the pasta in salted water according to package instructions. During the last 3 minutes of cooking, add the broccoli florets. Drain and set aside.
2. Poach the smoked haddock in the milk for 5-7 minutes until cooked. Remove the fish, flake it into chunks, and set aside. Reserve the poaching milk.
3. In a saucepan, melt the butter over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the flour and cook for another 2 minutes to form a roux.
4. Gradually add the reserved poaching milk, whisking continuously, and then add the cream. Cook until the sauce thickens. Stir in the Dijon mustard, cheddar cheese, and half of the Parmesan. Season with salt and pepper.
5. In a large bowl, combine the pasta, broccoli, flaked haddock, and cheese sauce. Transfer to a baking dish, sprinkle the remaining Parmesan on top, and bake for 20-25 minutes until golden and bubbling.
6. Garnish with fresh parsley before serving.

This smoked haddock and broccoli pasta bake is a cozy and indulgent dish that’s sure to become a family favorite. The creamy cheese sauce, combined with the smoky haddock and tender broccoli, creates a harmonious blend of flavors.

It’s a perfect meal for busy weeknights or leisurely weekend dinners.

Smoked Haddock and Lentil Stew

This smoked haddock and lentil stew is a nutritious and hearty dish that pairs the smoky richness of haddock with the earthiness of lentils. It’s an excellent one-pot meal, packed with protein, fiber, and warming spices.

Ideal for a wholesome lunch or dinner, this stew is comforting without being heavy.

Ingredients:

• 300g smoked haddock fillets
• 200g green or brown lentils
• 1 liter vegetable or fish stock
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 2 celery sticks, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh coriander or parsley, chopped (for garnish)
• Lemon wedges (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery, and sauté until softened, about 5-7 minutes.
2. Stir in the cumin and smoked paprika, cooking for another minute until fragrant. Add the lentils and bay leaf, then pour in the stock.
3. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Poach the smoked haddock in a separate pan of simmering water for 5-7 minutes. Remove, flake into chunks, and gently stir into the stew.
5. Season with salt and pepper. Serve the stew hot, garnished with fresh herbs and lemon wedges for an extra burst of flavor.

This smoked haddock and lentil stew is a warm, filling meal that’s packed with healthy ingredients. The combination of smoky fish and tender lentils creates a satisfying dish that’s rich in flavor without being heavy.

Perfect for a nutritious dinner, this stew will leave you feeling full and nourished.

Smoked Haddock and Corn Chowder with Bacon

This smoked haddock and corn chowder with bacon is a rich and flavorful dish that blends smoky haddock, sweet corn, and crispy bacon in a creamy broth.

It’s a hearty, warming soup that’s perfect for cold evenings or when you’re in need of comfort food.

The bacon adds a savory crunch, while the haddock and corn create a delicate sweetness in every bite.

Ingredients:

• 300g smoked haddock fillets
• 200g sweetcorn (fresh, frozen, or canned)
• 4 rashers of bacon, chopped
• 1 onion, finely chopped
• 2 potatoes, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• 500ml fish or vegetable stock
• 300ml milk
• 100ml double cream
• 2 tbsp butter
• 1 bay leaf
• Salt and pepper, to taste
• Fresh chives or parsley, chopped (for garnish)

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
2. Add the butter to the pot, followed by the onion, garlic, carrot, and potatoes. Cook for about 5 minutes until the vegetables are softened.
3. Stir in the stock and bay leaf, bringing the mixture to a simmer. Add the sweetcorn and cook for another 10 minutes until the potatoes are tender.
4. Poach the smoked haddock in the milk for 5-7 minutes until cooked. Remove the fish, flake into chunks, and add to the chowder along with the poaching milk and cream.
5. Stir the chowder and let it simmer for another 5 minutes. Season with salt and pepper to taste.
6. Serve hot, garnished with crispy bacon and fresh chives or parsley.

This smoked haddock and corn chowder with bacon is a comforting bowl of goodness, full of savory and sweet flavors. The creamy broth, paired with the smoky fish and crunchy bacon, makes it a perfect meal to warm you up on a cold day.

It’s a delightful combination of textures and flavors that’s sure to satisfy.

Smoked Haddock and Pea Frittata

This smoked haddock and pea frittata is a light and versatile dish that’s quick to prepare but full of flavor. The sweetness of the peas balances beautifully with the smoky richness of the haddock, all bound together by fluffy eggs.

It’s perfect for a healthy breakfast, lunch, or even a light dinner, and can be served warm or at room temperature.

Ingredients:

• 300g smoked haddock fillets
• 6 large eggs
• 150g frozen peas
• 1 small onion, finely chopped
• 1 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 100ml milk
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 180°C (350°F). Poach the smoked haddock in simmering water for 5-7 minutes, then remove and flake into pieces. Set aside.
2. Heat the olive oil in an ovenproof skillet over medium heat. Sauté the onion for 5 minutes until softened.
3. Add the frozen peas to the skillet and cook for 2-3 minutes until heated through.
4. In a large bowl, whisk together the eggs, milk, parsley, salt, and pepper. Stir in the flaked haddock.
5. Pour the egg mixture into the skillet, distributing the peas and onion evenly. Cook for a few minutes on the stovetop until the edges begin to set.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and golden.
7. Allow the frittata to cool slightly before slicing and serving.

This smoked haddock and pea frittata is a perfect balance of simple ingredients and bold flavors. The smoky fish and sweet peas, combined with the lightness of the eggs, make this dish satisfying yet not too heavy.

Whether served warm or cold, it’s an easy and nutritious option for any time of day.

Smoked Haddock and Potato Gratin

Smoked haddock and potato gratin is a luxurious and comforting dish, perfect for when you want something rich and satisfying.

The creamy layers of tender potatoes are complemented by the smoky haddock, with a crispy, cheesy top to finish it off.

This gratin is ideal for special occasions or when you need an indulgent dinner for family or friends.

Ingredients:

• 400g smoked haddock fillets
• 500g potatoes, thinly sliced
• 300ml double cream
• 150ml milk
• 100g grated cheddar or Gruyère cheese
• 2 garlic cloves, minced
• 1 onion, finely sliced
• 2 tbsp butter
• Salt and pepper, to taste
• Fresh thyme (optional, for garnish)

Instructions:

1. Preheat the oven to 180°C (350°F). Poach the smoked haddock in the milk for 5-7 minutes until cooked. Remove the fish, flake into pieces, and set aside. Reserve the poaching milk.
2. In a saucepan, melt the butter and sauté the onion and garlic until softened, about 5 minutes. Add the cream and reserved poaching milk, stirring to combine. Season with salt and pepper.
3. In a greased baking dish, layer half of the potato slices. Sprinkle some flaked haddock over the top, followed by a layer of the onion mixture. Repeat the layers with the remaining potatoes and haddock.
4. Pour the cream mixture evenly over the layers, making sure the liquid covers the potatoes. Sprinkle the grated cheese on top.
5. Bake for 40-45 minutes until the potatoes are tender and the top is golden and crispy.
6. Let the gratin rest for 5 minutes before serving, garnished with fresh thyme if desired.

This smoked haddock and potato gratin is the ultimate comfort food. The creamy, cheesy layers of potatoes paired with the smoky fish make for a rich and satisfying meal.

Whether served as a main course or a side dish, this gratin is perfect for a cozy evening or a special gathering with friends and family.

Smoked Haddock and Caper Salad with Mustard Dressing

This smoked haddock and caper salad with mustard dressing is a refreshing yet flavorful dish. The saltiness of the capers and the sharpness of the mustard dressing perfectly complement the smoky haddock.

Served over a bed of mixed greens with a variety of textures, this salad is light, nutritious, and perfect for a healthy lunch or dinner.

Ingredients:

• 300g smoked haddock fillets
• 100g mixed salad greens (arugula, spinach, watercress)
• 2 tbsp capers, drained
• 1 small red onion, finely sliced
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp honey
• 2 boiled eggs, halved
• Salt and pepper, to taste

Instructions:

1. Poach the smoked haddock in simmering water for 5-7 minutes until cooked. Remove and flake the fish into bite-sized pieces. Set aside to cool.
2. In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, honey, salt, and pepper to make the dressing.
3. Arrange the mixed salad greens on a large platter or individual plates. Scatter the flaked haddock, capers, and sliced red onion on top.
4. Drizzle the mustard dressing over the salad, tossing lightly to combine.
5. Top the salad with halved boiled eggs and an extra sprinkle of capers if desired. Serve immediately.

This smoked haddock and caper salad with mustard dressing is a light yet satisfying meal, perfect for a nutritious lunch or a light dinner.

The combination of salty capers, smoky fish, and the tangy mustard dressing makes for a well-balanced and refreshing dish.

It’s a simple but elegant way to enjoy smoked haddock, especially on warm days or when you want something light but flavorful.

Smoked Haddock Fishcakes with Dill and Lemon

These smoked haddock fishcakes are crispy on the outside and soft, flavorful on the inside. Made with a mix of smoked haddock, mashed potatoes, dill, and lemon zest, they offer a fresh and vibrant taste.

Perfect for a light lunch or dinner, these fishcakes are easy to prepare and can be served with a simple salad or tartar sauce for an extra zing.

Ingredients:

• 300g smoked haddock fillets
• 400g potatoes, peeled and chopped
• 2 tbsp fresh dill, chopped
• Zest of 1 lemon
• 1 egg, beaten
• 1 tbsp butter
• 100g breadcrumbs
• 2 tbsp olive oil (for frying)
• Salt and pepper, to taste
• Lemon wedges (for serving)

Instructions:

1. Boil the potatoes in salted water until soft, about 12-15 minutes. Drain and mash them with butter, then set aside to cool.
2. Poach the smoked haddock in simmering water for 5-7 minutes until cooked. Flake the fish into small pieces and set aside.
3. In a large bowl, combine the mashed potatoes, flaked haddock, chopped dill, and lemon zest. Season with salt and pepper.
4. Shape the mixture into 6-8 fishcakes. Coat each fishcake in the beaten egg, then dip in breadcrumbs to coat evenly.
5. Heat the olive oil in a frying pan over medium heat. Fry the fishcakes for 3-4 minutes on each side, until golden brown and crisp.
6. Serve with lemon wedges and a simple salad or tartar sauce.

These smoked haddock fishcakes are a delicious combination of crispy texture and fresh flavors. The dill and lemon zest add a brightness that balances the smokiness of the haddock.

They’re easy to make and perfect for a satisfying meal with a light, refreshing twist.

Smoked Haddock Risotto with Leeks and Parmesan

This smoked haddock risotto is a creamy, indulgent dish that marries the delicate flavors of leeks with the rich smokiness of haddock.

The Parmesan adds a salty, umami depth, while the creamy rice creates a luxurious texture.

It’s a comforting meal perfect for a cozy evening at home, offering warmth and flavor in every bite.

Ingredients:

• 300g smoked haddock fillets
• 1 small leek, finely sliced
• 300g Arborio rice
• 1.2 liters fish or vegetable stock, kept warm
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 100ml white wine
• 50g Parmesan cheese, grated
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Poach the smoked haddock in simmering water for 5-7 minutes, then flake it into chunks. Set aside.
2. In a large pan, heat the olive oil and butter over medium heat. Add the onion, garlic, and leeks, cooking for 5-6 minutes until softened.
3. Stir in the Arborio rice, coating it in the oil, and cook for 1-2 minutes until slightly translucent.
4. Pour in the white wine and stir until it’s absorbed. Begin adding the warm stock, one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Continue this process for 18-20 minutes until the rice is creamy and tender.
5. Stir in the flaked haddock and grated Parmesan, and season with salt and pepper. Cook for another 2-3 minutes to heat the fish through.
6. Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

This smoked haddock risotto is a rich, creamy dish that’s perfect for a comforting yet elegant meal. The tender fish, creamy rice, and savory Parmesan make this risotto incredibly satisfying.

It’s a deliciously indulgent way to enjoy smoked haddock, ideal for a special dinner or a cozy night in.

Smoked Haddock and Tomato Stew

This smoked haddock and tomato stew is a hearty and flavorful dish that’s packed with healthy ingredients. The smokiness of the haddock pairs perfectly with the acidity of the tomatoes, creating a robust, rich broth.

With added vegetables like peppers and onions, this stew is nutritious and filling, making it a great option for a wholesome dinner.

Ingredients:

• 300g smoked haddock fillets
• 1 can (400g) chopped tomatoes
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 500ml fish or vegetable stock
• 1 tbsp olive oil
• Fresh coriander or parsley, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
2. Stir in the chopped bell peppers, smoked paprika, and cumin, cooking for another 3 minutes.
3. Add the chopped tomatoes and stock, bringing the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld.
4. Poach the smoked haddock in the stew for 5-7 minutes until cooked through. Flake the fish into pieces and stir it gently into the stew.
5. Season with salt and pepper to taste. Garnish with fresh coriander or parsley before serving.

This smoked haddock and tomato stew is a warming, flavorful dish that’s both comforting and nutritious. The combination of smoked fish and vibrant vegetables makes for a hearty meal that’s perfect for cooler days.

It’s a wholesome, one-pot dish that brings depth of flavor while remaining light and fresh.

Note: More recipes are coming soon!