• 8servings
  • 45minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B9, H, C, D
MineralsFluorine, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500 ml milk

  2. 800 g smoked haddock , undyed

  3. 4 eggs

  4. 3 tbsp vegetable oil

  5. 2 large onions , finely chopped

  6. 350 g long-grained rice

  7. 500 ml water

  8. 300 ml cream

  9. 2 tbsp butter

  10. pinch cayenne pepper

  11. 4 tbsp parsley , chopped

  12. 2 lemons , quartered, to serve

Instructions Jump to Ingredients ↑

  1. In a large shallow pan, heat the milk to a simmer and then poach the haddock for about 5-6 minutes until tender and falling apart in flakes. Drain and set the fish aside.

  2. In a small pan, boil the eggs for 10 minutes, then place in a bowl of water to cool. When cold, peel and cut into quarters.

  3. Heat the oil in a medium sauce pan and gently fry the onions for 15 minutes, until softened but not coloured. Add the rice and cook for a minute more, stirring until all the grains are coated and shiny with oil, then pour in the water. Cover and cook on a low heat for about 20 minutes, or until all liquid has been absorbed.

  4. Once the rice is cooked, stir in the cream and cook for a further minute. Mix in the butter, cayenne pepper and a little seasoning, before gently folding in the haddock and eggs. Transfer to a warm serving bowl or plate and scatter with parsley. Serve immediately along with a wedge of lemon.


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