Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About

Another stalwart of the British repertoire that was brought from India where it was a favourite among the loyal servants of the Empire.


  • 2 lb (1 kg) smoked haddock
  • 1 sprig parsley


Put the haddock with the parsley, bay leaf, 1 lemon cut into slices and a few peppercorns into a pan; cover with water, bring to the boil and simmer until the fish is tender. Drain, remove the skin and bones from the fish and flake the flesh. Melt the butter in a deep pan and fry the onions gently for 5 minutes. Add the rice and fish stock; bring to the boil and simmer for 20 minutes.