Place the haddock in a large wide pan with the water, lemon juice, peppercorns and bay leaves. Bring to the boil and simmer gently for 10 minutes until the fish is cooked. Remove the fish from the pan and skin and flake the fish, removing any bones. Strain the cooking liquid into a large sauce pan and reserve placing back over a low heat.
Place the rice in a sieve and rinse. Heat oil in a large sauce pan and gently sweat the onion for 10 minutes until soft. Add the rice, coriander, cumin, and cinnamon stick and stir fry for 2 minutes.
Pour the fish cooking liquid into the rice and stir well. Bring to the boil then reduce the heat. Cover and cook for 15 minutes or until the rice is tender and the liquid has been absorbed. Remove the cinnamon stick and add the sultanas and cashew nuts.
Season with salt and pepper and stir in the chopped parsley. Carefully fold in the flaked fish and heat gently for a few minutes until the haddock is heated through. Serve, garnished with the hard boiled eggs.
Hints and tips
You can omit the cashews and sultanas if you don’t like them.
It doesn’t have to be smoked haddock, it could be any smoked firm white fish, but I love it best with un-dyed smoked haddock.
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