Ingredients

Steps

• Rub the smokies with oil and cook in a hot oven for 10 minutes.
• Peel the skin off the cooled fish and flake into a bowl.
• Sweat chopped onion in half the olive oil until translucent.
• Add rice and fry until it begins to pop.
• Pour in white wine and stir until fully absorbed.
• Gradually add boiling fish and vegetable stocks while stirring for 12 minutes.
• Beat in the butter and sliced spring onions.
• Stir in the parmesan, flaked fish, and chopped herbs.
• Season with lemon juice, salt, and pepper.
• Serve in warmed bowls with a drizzle of olive oil.