Ingredients
- 1 fillet of undyed smoked haddock
- water to cover
- 2 bay leaves
- 1 small red onion, finely chopped
- ½ red pepper
- 1 tablespoon olive oil
- 1 cup Basmati rice
- 50g sultanas
- 175 gram cooked prawns
- 1 tablespoon, chopped flat leaf parsley
- 2 hard boiled eggs, quartered
- Ground black pepper and salt to taste
Method
- Remove skin from the haddock and poach in a pan together with bayleaves until just cooked. Drain, discard baylefves and reserve stock.
- Heat olive oil in a fan and gently sweat onions and red pepper until onions become transparent.
- Add the rice, then add 1 3/4 cups of the reserved stock and then add the saltanas.
- Bring to the boil then reduce heat to a simmer, stiring occasionally, until all the water has been absorbed into the rice mixture.
- Remove from heat and mix in the haddock, prawns, parsley and salt and pepper seasoning.
- Then cover for 10 minutes. Remove cover and fluff rice with a fork and transfer to a bowl.
- Serve warm and garnish with egg and parsley.
Ingredients