Tagged: mussels

Seafood Risotto


Well there’s a theme this week, Risotto. I have no control over what Frank blogs and vice versa, so sometimes we may clash. Oh what a lovely clash though. Whereas Frank’s risotto was part of a meal, my risotto is a meal in itself. Also here you will find ingredients you’ll never find in one of Frank’s blogs namely seafood.
Frank never eats any seafood, he won’t eat mussels on the basis that they look like a lady part, I’ll leave that to your imagination. They’re all out, prawns, cockles, clams. I’m not sure about squid but I would guess it’s on his do not eat list. A very strange situation for such a blatant foodie.


This dish is a regular favourite of the Rimmers. Particularly on a Friday or Saturday night.

Here’s what I used for 2 servings

2 Cups Arborio Rice
1 Fish Stock cube
Smoked Haddock around 100g
Pollack. Use any other white fish
Cooked Prawns
Cooked Mussels
Parmesan Cheese
2 Fresh Chillis

My good friend Fred brought me a huge bag of frozen cooked prawns and I also bought 4 packets of cooked mussels that were reduced in Tesco. They take up too much room in the freezer so we’ve had a few seafoody dishes recently. I much prefer fresh mussels as you get the lovely juices too but you could really taste the individual mussels in this dish purely by not overcooking them and turning them to rubber. I also had the ends of some frozen pollack fillets having used the thicker bits for battered fish.

The first thing I did was to cook the smoked haddock. I did this by putting the fillets in a bowl of water, covering them with a plate and microwaving for 3 minutes and then leaving them to steep in the water.


The rest of the seafood I left frozen.

Now to make the risotto.  Gently fry the chopped garlic and chillis in olive oil for a couple of minutes and then add the rice and coat the rice in the oil till it takes on a slightly translucent sheen. For effect I always add some turmeric to make the rice go yellow. If you were posh you could use saffron but I didn’t want that taste in this dish.
I then added the water from the smoked haddock and stirred. Basic risotto making as Frank explained is add the water little and often. I made a fish stock with the cube and added this to the rice a little at a time. Keep this up till you think the rice is just nearly ready. Try it by biting it, it should be slightly al dente. Add a load of parmesan to the rice and stir in. No need to grate it, I finely chop mine and add it. It will melt into the dish anyway. Put a good amount in as I think the cheese is the real essence of a risotto.
Add all your frozen seafood and maybe a few peas as well. I hadn’t got any at the time. Keep stirring till the risotto warms up again as all that frozen food will have cooled it down. Lastly flake the smoked haddock and add to the risotto along with some herbs of your choice. My chives are well on their way in the garden so that’s what I used.  And you’re ready to serve with a good twist of black pepper.
A good idea would be some lovely crunchy bread to go with it. Also, make more than you need as Carol and I spend the next hour going back to the pan for “just another nibble”. The combination of flavours and heat is so addictive.


No Shiraz here for this dish. Carol had a glass of Sauvignon Blanc and peasant that I am , I had a bottle of ice cold cider.


If only I could get Frank to eat this. I’m sure blindfolded, he would appreciate this flavour explosion.

Do try this dish use anything you have but make sure smoked haddock is one of your ingredients. Cheers me hearties. Mugsie

Seafood Risotto or “Let’s see what’s in the freezer!”

Ok, time to move upmarket again. [pause for cursing]

Remember the salmon I did with cous cous? Well I made a stock with the bones and head. I researched a bit and many sites said salmon stock was a bit oily and strong for a stock.

“Sod ’em” I thought, “let’s just Doo,oo,oo it!” I said, in Captain Flashheart fashion!

One thing I always keep in the freezer, is smoked haddock. It’s the basis of many a fish dish from Fish Pie, to this lovely risotto.

How hard is risotto to make?

Well if you are prepared to stand upright for a while and stir, then not very!

There are two schools of thought on how to make risotto, pour all the stock in at once or add stock slowly in small batches.

I do the little and often method.

Ingredients you need for tasty Risotto:

Risotto Rice, half a bag, usually I buy Arborio Rice for this
Fish Stock, use 1 stock cube in boiling water or make your own stock.
Smoked Haddock, about 100g
Peas, a handful – try sweetcorn too, if you fancy.
Onion, finely chopped
Garlic, 2 cloves, finely chopped
Chilli, Optional, but one would give a nice heat.
Pinch of turmeric just for colour
Parmesan, a gooood handful.
Seafood of your choice – Mussels, Salmon, Prawns etc.

For the seafood I used a 150g chunk of Salmon, I had 20 Clams and some Scallops left in the freezer.

In a large saucepan, add some olive oil and gently fry garlic and onion and chilli till softened, then add the rice.
Fry the rice till it goes slightly transluscent, scatter half a teaspoon of turmeric then add some of your fish stock.
I havn’t given any measure on the stock amount as it will be up to the amount of rice you use. If you run out of stock – which you will – just carry on adding water instead.

Now on a gentle heat just keep stirring and while you are stirring cook some smoked haddock by placing in a bowl with some water, cover and cook in a microwave for a few minutes. When the haddock is done , take the skin off, flake it and add the haddock and it’s cooking water to the rice. When the rice goes a bit dry, add some more stock. Repeat this process a few more times – it may take 6 or 7 or 8 times.

Along the way you can add your bits.

I did the same to the salmon as I did to the haddock but left putting it in till last, to keep nice flakes of salmon to chew on.
I cooked the clams in a small pan till they opened, in a little water and then added the salty sweet sea water from them into the risotto too and I took the clams out of their shells and added them at thew last minute.

Seafood is ruined by overcooking because it becomes rubbery, so always add your bits at the last possible moment.

Maximum flavour is the mission!

Add the peas and, near the end, add the parmesan.

I fried a few scallops and added to the top of my risotto along with some chopped parsley and chives, (must get some more herbs growing!) and some clams left in their shells for decoration. (You Ponce!).

Your risotto should have a nice creamy texture with the rice still having a slight bite to it.

Great served with some crusty Bread. Oh and don’t forget a twist of black pepper at the end.


Spongebob Mugsiepants