- 300g undyed smoked haddock fillet, skin on
- 2 bay leaves
- 300ml milk
- 4 eggs
- handful chopped parsley
- handful of chopped coriander
For the rice
- 2 tbsp olive oil
- 1 large onion finely chopped
- 4 tsp Chillichup rub/ shut up rub
- 1 whole cinnamon stick
- 300g easy-cook long grain rice, rinsed under running water
1. For the rice, heat the oil in a large, lidded pan, add the onion, then gently fry for 5 mins until softened but not coloured. Add the Chillichup rub, then continue to fry until the mix starts to go golden brown.
2. Add the rice and stir in well. Add 600ml water and the cinnamon stick , stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand covered for 10-15 mins. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
3. Meanwhile, put the haddock and bay leaves in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes. Remove the haddock from the milk and put to one side. Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters. Gently mix the parsley, coriander, butter and the rice together in the pan. Serve hot, place the haddock and eggs on top and garnish with a few extra herbs.