Smoked Haddock, Pernod & Fennel All-In-One Stove Top Risotto

Smoked Haddock, Pernod & Fennel All-In-One Stove Top Risotto

I have a food memory of a gorgeous Pernod risotto my auntie Jeannie made for us at her stunning home in France. It one of those memories wrapped in emotions that come flooding back, some good, some poignant but now I’ll always add a dash of Pernod to a risotto and it evokes many beautiful things

My version, takes inspiration from this original dish but with the addition of a stunning smoked haddock. Beautiful memories, perfected.

Ingredients:

Olive oil and butter
1/2 fennel bulb – thinly sliced
Salt and pepper
Fresh thyme
300g risotto rice (arborio)
700ml stock
250ml milk
A splash of Pernod (optional but come on!)
300g smoked haddock – mine was from my lovely friends at Alfred Enderby – chopped into large chunks
150g watercress
The juice of half a lemon
2 tablespoons Greek Yoghurt

You will need a large pan with a lid. I’m using this stunning CeramiClad Saute Pan from Made In.

Place the pan on a medium heat and add some olive oil and butter, then add the fennel and saute for about 5 minutes until it beins 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.