Smoked haddock, Pernod and fennel no-stir, stove top risotto
Dominic Franks shares an easy family favourite fish recipe, inspired by spring.
The days are finally getting brighter, and it really feels like we’re coming out of winter and for me, food is the best way to celebrate the seasons.
This no-stir, stove top risotto takes inspiration from a dish made for me by my Auntie Jeannie in her house in France one spring many decades ago. It’s filled with so many lovely memories.
I’ve added some stunning smoked haddock from the wonderful Alfred Enderby in Grimsby which makes it glorious. Beautiful memories, perfected.
METHOD
• Place the pan on a medium heat and add some olive oil and butter, then add the fennel and sauté for about 5 minutes until it begins to soften.
• Add salt and pepper and the thyme and stir well. Stir in the rice, then pour over the stock and milk and a splash of Pernod.
• Add the smoked haddock chunks to the top, place the lid on, turn the heat to low and allow it to simmer gently for 18 minutes. Remove it from the heat and stir in the lemon juice, yoghurt and watercress.
• Place the lid back on and allow the watercress to soften for 5 minutes. Season with more salt and pepper to taste and serve.
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