This recipe makes enough for four people


1 1/2 lb smoked haddock fillet

2 oz butter

1 onion chopped

Paella or Risotto rice measured up to the 8 fl oz level in a measuring jug

Boiling liquid measured to the 16 fl oz level

1 tsp hot curry powder

1 tsp turmeric

3 hard boiled eggs, chopped (or we do poached eggs right at the end so they are soft and runny!)

3 heaped tbs fresh parsley, chopped

Lemon wedges

Salt and freshly milled black pepper


Put fish in saucepan covered with cold water.  Bring to boil, put on a lid and simmer gently for 8 minutes.  Drain water off into measuring jug.  Transfer fish to a dish and cover with foil and keep warm.

In same saucepan, melt 2 oz butter and soften onion in it for 5 minutes.  Stir in curry powder and turmeric, cook for half a minute, then stir in measured rice and add 16 fl oz of haddock cooking water.  Stir once, when it is at simmering point cover with tight fitting lid and cook very gently for 15 minutes or until the rice is tender.

5 minutes before the rice is cooked add the flaked fish and hard boiled eggs (if using)  to the mix to heat through   Tip onto a hot serving dish, season to taste and serve with lemon wedges.