Ok another recipe (sorry another from my slimming club)
Smoked Haddock and Pea Risotto (Serves 4)
4 X 142g/5oz smoked haddock fillets
1.2l/2pt fish stock
1 large onion, peeled and finely chopped
1 large leek, washed and finely chopped
255g/9oz dried risotto rice
397g/14oz fresh or frozen peas
100g/3.5oz fresh spinach leaves, roughly chopped
4 large eggs
1) Place the haddock in a large saucepan of water and bring to the boil. Turn off the heat and allow the fish to sit in the water, covered, for 12-15 minutes. Drain and set aside.
2) Bring the stock to the boil in a large pan over a medium heat, then turn the heat doen as low as it will go to keep the stock hot without letting it reduce.
3) Place 198ml/7fl oz of the warmed stock in another large pan and add the onion and leek and cook for 3-4 minutes until they are softened. Add the rice and cook for 2-3 minutes. Stir in the peas and spinach.
4) Add the stock to the rice a ladle at a time and keep stirring until each ladle is absorbed. Keep adding the stock, stirring as often as possible until the rice is al dente (approx 20-25 minutes).
5) Skin and flake the haddock into bite sized pieces and gently stir it into the rice. Keep the risotto warn while poaching the eggs.
6) Divide the risotto onto 4 plates and top each with a poached egg. Serve immediately.
I use the water I've boiled the haddock in as my fish stock
He vacumed once and I took a photo, and he only vacumed because it was new vacum and he wanted to try it
He's a fantastic guy but he hates housework
So yummy and so low in fat too 
That's ok you have a great excuse to eat what you want now
