Skillet Kedgeree

Preparation Instructions

BEGIN THE RICE: Place a large skillet with a tight-fitting lid over medium-high heat. Add the olive oil, onions, and ½ teaspoon each salt and pepper. Cook, stirring, 2 minutes. Stir in the curry powder and rice. Cook, stirring, for 1 minute. Add in the stock and stir. Squeeze lemon juice over. Reduce heat to medium-low, cover, and cook for 15 minutes or until liquid is absorbed.

COOK FISH: While rice is cooking, cook Morey's Wild Cod Butter & Herb according to directions for baking. Flake into large pieces.

BOIL EGGS: While the rice and cod are cooking, bring water in a saucepan to a boil. Add the eggs and cook for 8 minutes. Drain them under cold running water and when cool enough to handle, peel them and set aside.

FINISH RICE: Reduce heat to low. Add the cream and peas to the rice mixture and gently stir. Tuck the flaked fish into the rice mixture. Cover and allow to cook for 2 minutes. Cut the eggs into quarters.

TO SERVE: Serve right from the skillet! Top Kedgeree with the quartered eggs and sprinkle with parsley to garnish.

PRO TIP: Kedgeree can be kept warm by dotting the top with a few pieces of butter, covering, and placing in a warm oven for up to 15 minutes.

Ingredients

• 2 Morey's Wild Cod Butter & Herb fillets
• 1 Tbsp. olive oil
• 1/2 yellow onion, chopped
• 1 Tbsp. curry powder
• 1 1/2 cups basmati rice
• 3 cups chicken or vegetable stock
• Juice of 1 lemon
• 4 eggs
• 3 Tbsp. heavy cream
• 1/2 cup frozen peas
• 3 Tbsp. flat leaf parsley, chopped
• Kosher salt
• Coarsely ground black pepper