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Smoked Haddock Pilaf

(2 as a main course, 4 as a starter)

350g (10 oz.) Smoked Haddock( preferably un dyed)
3 tablespoons Olive Oil
4 Rashers Streaky Bacon finely chopped
I Med. Onion
280g (10oz.) Long Grain Rice
1 ltr. (1 3/4 pts) Fish Stock
150g (5 oz.) Frozen Peas
Salt and pepper

Put on the stock to boil and simmer the haddock in this for 5 mts approx. until cooked. Strain the fish from the stock and cool. Remove all skin and bone from the fish and flake roughly. Keep the stock.
In a large pan (one with a lid) cook the chopped bacon in the oil until it starts to crisp. Turn down the head and finely chop the onion. Add this to the pan put on the lid and cook gently until the onion is soft.
In the meantime put the stock on to boil in a separate pan.
Add the rice to the bacon and onion and cook it gently with them until all the grains of rice are translucent.
Add the most of the hot stock to the pan (make sure you still have a litre) and simmer these together for 10 mts , stirring from time to time.
At the end of this time the stock should have been absorbed by the rice and the rice cooked. If the rice is still a little tough add the remainder of the stock and cook gently until cooked through. At this stage also add the peas and the flaked haddock and the seasonings. Leave the rice on a very low heat until these are well heated through.. You can then turn off the heat and leave the lid on , it will remain hot enough for 5 mts or so.
This is a full meal in one pan and doesn't really need any accompaniment.

April 14, 2006 09:11 PM | 1 Comments
  Martin Dwyer
Consultant Chef