Heat the oil in a large frying pan, add the pepper, celery and shallot and cook gently until soft. Add the spices and stir with the vegetables to release the aromas. Add the rice, salt and pepper and stir around the pan. Add the stock, bring to the boil and simmer gently for 15 minutes or until the liquid has been absorbed. Place the haddock in a saucepan and cover with the milk. Poach the fish gently. When cooked, transfer to a plate and flake, removing the bones. Add the flaked haddock and quartered eggs to the cooked rice, mix together gently and serve hot. Instead of haddock, you could use smoked or fresh salmon or smoked mackerel. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (318g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 50 (14%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 41.6mg||13 %|
|Sodium 314.4mg||11 %|
|Potassium 570.7mg||15 %|
|Total Carbohydrate 55.5g||16 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 52.7g|
|Protein 21.9g||31 %|
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Calories per serving: 364
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