Preparation Time
30 minutes
Serves
6
Nutrition
N/A
Puree
Blend some of the fish and rice – add peas for texture
Finger Food
Flake the fish into chunks and serve with pieces of egg
Ingredients
-
350g cod fillet, skinned
-
300ml whole milk
-
50g unsalted butter
-
1 onion, finely chopped
-
½ tsp cayenne pepper
-
1 tsp mild curry powder
-
300g easy-cook long grain rice
-
1 litre chicken stock or water
-
150g frozen peas, defrosted
-
150g frozen sweetcorn, defrosted
-
4 eggs, hard-boiled and roughly chopped
-
2 tbsp finely chopped flat-leaf parsley
This dish introduces kids to kedgeree without the need for the strong smoked-fish flavour. And with only a little curry powder it’s perfect for tiny taste buds
-
Put the cod in a deep frying pan with the milk, bring to the boil, then reduce the heat to low and simmer uncovered for five minutes, or until cooked through.
-
Using a slotted spoon, transfer the fish to a bowl, reserving the warm milk. Flake the fish with a fork, taking care to remove any bones.
-
Melt the butter in a medium saucepan. Add the onion and cayenne pepper and cook for 2-3 minutes until the onion is beginning to soften. Add the curry powder and cook for a further minute.
-
Add the rice and stir it to coat it in the oil. Pour in the chicken stock and then the reserved milk and bring it to the boil, then reduce the heat to low, cover and simmer for 10-15 minutes until the rice is cooked and almost all the stock and milk have been absorbed.
-
Add the peas and the sweetcorn, stir thoroughly and cook for a further two minutes.
-
Carefully fold in the flaked fish and eggs. Sprinkle with the chopped parsley.
This recipe is taken from Ella’s Kitchen The Red One Cookbook (£14.99, Octopus Books).