Smoked Haddock with Orzo Pasta

February 24, 2023

This article was written for Annabel & Grace, which is now part of Rest Less.

This is another Jane Lovett recipe. Yes, I freely admit she is one of Annabel and my favourite cooks because her recipes work and are written in a style that boosts your confidence while cooking. Jane tells me that this is one of her most popular recipes – it certainly went down a storm at my house!


Smoked Haddock with Orzo

Recipe by Jane Lovett, tried and tasted by GraceDifficulty: Easy



Comforting and extremely tasty. Very creamy too, yet with the addition of hardly any cream. A variation of fish pie that takes less than half the time to make. One of Jane's all time most popular recipes.


  • Olive oil

  • Medium onion, finely chopped

  • Large leek, sliced

  • 300g orzo

  • 1 litre fish or chicken stock or 2 stock cubes

  • 2 fillets of undyed smoked haddock, roughly 340g, skinned

  • 200g Taleggio cheese, chopped into 1cm dice

  • 4 – 5 tbspn double cream

  • 2 – 3 Parmesan cheese, grated

  • 2 – 3 tbsp dried breadcrumbs

  • Chopped parsley – optional


  • Preheat oven to 220 degrees C. Heat a little oil in a large saucepan, add the onion and leek and cook gently until softened.
  • Add the orzo and stir to coat in the oil. Add the stock and bring to the boil. Check and adjust the seasoning. Simmer for 9 mins until the pasta is just cooked. The mixture will be fairly sloppy which is good.
  • While the pasta is cooking, cut the smoked haddock into fairly small dice (scissors work well for this). Remove the orzo mixture from the heat and gently stir in the smoked haddock, the chunks of Taleggio and the cream. Check the seasoning. Tip into a shallow ovenproof dish and sprinkle with the Parmesan and a few dried breadcrumbs.
  • Bake in the preheated oven for 15 - 20 mins or until golden brown and bubbling. Scatted with chopped parsley if using. Serve with a green salad or plain green vegetables.


  • GET AHEAD Prepare to end of step 3 up to two days in advance. Cool, cover and refrigerate or freeze. Bring back to room temperature before baking.
  • LEFTOVERS - super delish when topped with a fried or poached egg

STOP PRESS: Jane has a brand new cookery book out on 2 March. Pre-order your copy now.

Might also make a rather good present for Mothers Day?

Around 1000 more recipes can be found on this A&G website… why not check some out here

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