Smoked fish, corn and rice one-pot meal

Take the hassle out of dinner time and dishes with this one-pot meal. Smoked fish, corn and rice combine to create a hearty, delicately flavoured dish that's perfect served on chilly nights

By Jennene Plummer
  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 30 gram butter
  • 2 corn cobs, silks removed
  • 1 litre chicken stock
  • 350 gram smoked fish of choice, flesh picked, carcass reserved
  • 1 onion, chopped, offcuts reserved
  • 1 small leek, white part only, diced, top reserved
  • 3 garlic cloves, crushed
  • 1 1/2 cup arborio rice
  • 1/2 cup dry white wine
  • 1 bunch chives, finely chopped


  • 1
    In a wide, shallow saucepan, melt 10g butter on high. Once sizzling, add corn. Cook for 8-10 minutes turning until lightly browned. Remove from pan, then allow to cool.
  • 2
    Add stock, reserved fish carcass and vegetable off cuts to pan. Bring to the boil, then reduce and simmer, covered, for 15 minutes. Drain, discarding solids. Set aside.
  • 3
    In the same pan, melt half the remaining butter on medium. Sauté onion, leek and garlic for 4-5 minutes. Stir in rice and cook for 2 minutes, then pour in wine and cook for a further 2 minutes.
  • 4
    Add reserved stock, one ladle at a time, stirring constantly for 15-20 minutes until rice is al dente.
  • 5
    Cut corn from cob. Stir through risotto with fish flesh and half the chives. Stir remaining butter through. Set aside for 2 minutes, covered, before serving sprinkled with remaining chives.


  • This dish makes a great lunch the next day. Alternatively, make rice cakes by pressing into a mini-muffin pan and baking in an oven at 180°C for 15-20 minutes.