| 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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