Captain Savage's Kedgeree

1. 1

   *Note if using 20th century unsalted cod skip this step.

2. 2

   Soak cod overnight to soften and remove salt.

3. 3

   Parboil, cool 15 minutes and throw off the water.

4. 4

   In kettle add fresh water (about 3 cups) rice and codfish.

5. 5

   Cook until rice is tender and fish flakes.

6. 6

   Add pepper to taste.

7. 7

   Add butter and milk, heat through.

8. 8

   Serve in bowls and garnish with chopped hardboiled eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.