So as you know I’m involved with the Fish is the Dish project, a fabulous endeavour from Seafish.org encouraging families to eat more fish. Basically I get challenged every couple of weeks to cook with a different fish ( love it when my delivery man appears at the door clutching my parcel – it’s like a fish version of Christmas). This week it was beautiful fillets of undyed smoked haddock from Delish Fish. The fillets were firm and meaty, and not at all yellow (remembering the smoked haddock of my youth here).
I fiddled with this recipe quite a bit, but I have to tell you, the end result was fabulous, and was woofed down by every member of the family – even the curry-hating Death Wish Dude. English Dad isn’t sure he could eat it for breakfast (I certainly could), but it’s an easy and nutritious supper and would make a fab brunch if you have guests or over Christmas:
450g smoked haddock
2 bay leaves
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 pinch crushed chilli
350g basmati rice
4 hard boiled eggs
Firstly, boil the kettle (the man from British Gas told me never to heat water on the stove – apparently it’s much more energy efficient to use kettle-heated water!)
So lay the haddock fillets in a nice heavy frying pan and pour over enough milk to just cover them. Add in the bay leaves and quartered onion. Poach for about 8 minutes or until the fish is beginning to flake.
In the mean time, pour boiling water over 4 eggs in a saucepan and place on the heat. They’ll take 8 minutes too.
Once cooked, remove the fish, cover and keep warm in a low oven. Reserve the cooking milk in a jug, topping up to 600ml with stock.
Chuck out the bay leaves, but keep the onions and chop them as finely as your burning fingers will allow. Fry them in the butter for a few minutes until softened, then add in the spices.
Pop in the rice, stir around until coated and then add the milky/stock liquid. Bring to the boil, then cover and simmer for about 15 minutes.
Then stir in the flaked haddock (and add frozen peas if you’re using them) and cook for about another 5 minutes or until the rice is just cooked. Keep an eye on the liquid. You might need to add a bit more stock.
To serve, top with the boiled eggs. And I think a nice sprinkling of coriander would be perfect.