Recipe for cooking smoked haddock with rice

Recipes from England :: English Main Dish Seafood

This was originally an Indian dish that the English adopted. It can be served for brunch or supper.

4 hardboiled eggs
2 c. water
1 c. uncooked regular rice
1 tsp. salt
1 lb. smoked haddock or cod
1 large onion, chopped
1/4 c. butter or butter-replacement
1/4 tsp. salt
1/8 to 1/4 tsp. ground red pepper
Minced parsley

Separate egg yolks from whites. Press yolks through sieve; chop whites. Heat water, rice and 1 tsp. salt to boiling, stirring once or twice; reduce heat. Cover and simmer 14 mins. without lifting cover or stirring. Remove from heat. Fluff rice lightly with fork; cover and let steam 5-10 mins.

Cover fish with cold water. Heat to boiling; reduce heat. Cover and simmer 10 mins.; drain. Break fish into large flakes with fork, removing any bones and skin. Keep warm.

Cook and stir onion in butter in 10-in. skillet until tender. Stir in chopped egg white, rice, 1/4 tsp. salt and the red pepper. stir in flaked fish gently. Serve on heated platter; sprinkle and distribute with egg yolk and parsley.

Yields 8 servings.