Smoked haddock pilaff recipe

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
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smoked haddock pilaf Hero
Customer recipe by Siobhan Kennedy-Hall
Added 83 months ago

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.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

500g (16oz) smoked haddock fillets
600ml (1 pint) water
juice of 1 lemon
6 black peppercorns
2 bay leaves 1tbsp (15ml)
olive oil
1 onion, finely chopped
225g (71/2oz) white basmati rice
1-2tsp ground cumin
1 cinnamon stick
50g (2oz) sultanas
50g (2oz) toasted cashew nuts
salt and pepper
3tbsp fresh parsley
2 hard boiled eggs quartered


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