Name: Smoked Haddock And Celery Kedgeree
Ingredients: 2 tb Olive oil; 1 Yellow pepper; diced; 6 Sticks celery; finely chopped; 1 Shallot; finely chopped; 1 ts Ground cumin; 1 ts Ground coriander; 10 oz Basmati rice; Salt and pepper; 1 pt Fish stock; 10 oz Haddock fillet; 1/2 pt Semi-skimmed milk; 2 Eggs; hard boiled and cut; ; into quarters; 2 tb Finely-chopped fresh parsley

Infinite wrath moved by infinite righteousness releases infinite punishment on the infinite Son who can absorb an eternal hell for all who will ever believe in three hours. It is here that He bears in His own body our sins. It is here that He has made sin for us who knew no sin. It is here that He is wounded for our transgressions, crushed for our iniquity. It is here that He is made a curse for us. These are the three hours of the wrath of God on Him.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Eggs		Alive &, Cooking	4	servings

INGREDIENTS

2	tb	Olive oil
1		Yellow pepper; diced
6		Sticks celery; finely chopped
1		Shallot; finely chopped
1	ts	Ground cumin
1	ts	Ground coriander
10	oz	Basmati rice
		Salt and pepper
1	pt	Fish stock
10	oz	Haddock fillet
1/2	pt	Semi-skimmed milk
2		Eggs; hard boiled and cut
		; into quarters
2	tb	Finely-chopped fresh parsley

INSTRUCTIONS

Heat the oil in a large frying pan, add the pepper, celery and shallot and
cook gently until soft.
Add the spices and stir with the vegetables to release the aromas. Add the
rice, salt and pepper and stir around the pan. Add the stock, bring to the
boil and simmer gently for 15 minutes or until the liquid has been
absorbed.
Place the haddock in a saucepan and cover with the milk. Poach the fish
gently. When cooked, transfer to a plate and flake, removing the bones.
Add the flaked haddock and quartered eggs to the cooked rice, mix together
gently and serve hot.
Instead of haddock, you could use smoked or fresh salmon or smoked
mackerel.
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