Shredded Fish with Eggs: British Flavor

What does it include?

Ingredients

• 300g smoked haddock
• 2 bay leaves
• 300 ml of milk
• 4 eggs
• a handful of parsley
• A handful of cilantro
• 30 ml vegetable oil
• 1 onion chopped
• 5 ml cilantro
• 10 ml curry powder
• 300 g of rice

How to prepare it step by step?

Preparation

1. Heat the oil in a large frying pan with a lid. Add the chopped onion and fry for 5 minutes until soft, without browning.
2. Stir in the spices, season with salt, and continue frying until the mixture begins to brown, about 3 minutes.
3. Add the rice and stir well. Pour in 600 ml of water, stir and bring to a boil. Reduce heat, cover and cook for 10 minutes.
4. Remove from heat and let sit, covered, for 10-15 minutes. Do not lift the lid before finishing.
5. Meanwhile, place the haddock and bay leaves in a frying pan, cover with the milk and poach for 10 minutes until the fish flakes.
6. Remove the fish from the milk, mash it, and crumble the flesh into thumb-sized pieces.
7. Put the eggs in a saucepan, cover with water, bring to a boil, then reduce to a simmer. Let sit for 4½-5 minutes.
8. Soak the eggs in cold water, peel them and cut them into quarters.
9. Gently mix the fish, eggs, parsley, cilantro and rice in the skillet.
10. Serve hot, sprinkled with some additional herbs.