Yield: 4 servings
|2 tablespoons||Olive oil|
|1 \N||Yellow pepper; diced|
|6 \N||Sticks celery; finely chopped|
|1 \N||Shallot; finely chopped|
|1 teaspoon||Ground cumin|
|1 teaspoon||Ground coriander|
|10 ounces||Basmati rice|
|\N \N||Salt and pepper|
|1 pint||Fish stock|
|10 ounces||Haddock fillet|
|½ pint||Semi-skimmed milk|
|2 \N||Eggs; hard boiled and cut|
|\N \N||; into quarters|
|2 tablespoons||Finely-chopped fresh parsley|
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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Carlton Food Network
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