Smoked haddock kedgeree

Recipe uploaded by

Rick Stein

18 ratings

Recipe by Rick Stein

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1. Melt the butter in a large saucepan (about 20cm across), add the onion and cook gently over a medium heat for 5 minutes, until softened but not browned. Stir in the cardamom pods, turmeric, cinnamon stick and bay leaves, then cook for 1 minute.
2. Tip in the rice and stir until it is all well coated in the spicy butter. Pour in the stock, add 1⁄2 teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a closefitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.
3. Meanwhile, bring some water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes, until the fish is just cooked. Lift it out on to a plate and leave until cool enough to handle. Hard-boil the eggs for 8 minutes. Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.
4. Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through. Gently stir in almost all the parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with lemon wedges.

Per serving

471 kcalories, protein 34g, carbohydrate 62g, fat 11 g, saturated fat 5g, fibre 0g, salt 3.23 g

Latest comments and suggestions

Results 1-20

• MisterGeorge

  12 January 2008

  MisterGeorge commented on this recipe

  This is very easy to do and works very well.

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• Recipes

  22 January 2008

  Recipes rated and commented on this recipe

  

  Rick Stein is a God. Superb. So easy with a nice blend of spices

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• emma

  27 January 2008

  emma commented on this recipe

  I made this as a evening meal and it was delicious. I have also made this with the addition of prawns wich is also great.

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• Mazza74

  08 May 2008

  Mazza74 rated and commented on this recipe

  

  I made this last night and thought it was great. My only change was to use the water that the haddock was poached in to make up the stock which made it really tasty.

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• Sarah

  12 June 2008

  Sarah rated and commented on this recipe

  

  I made this and added smoked salmon off cuts and prawns to make it more of an evening meal and my husband loved it. Will definitely be making it again. Agree with using some of the fish water for the stock.

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• Luce

  25 August 2008

  Luce rated this recipe

  

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• Laura

  17 September 2008

  Laura rated and commented on this recipe

  

  very tasty and easy to make

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• RecipeRachel

  11 October 2008

  RecipeRachel rated and commented on this recipe

  

  Fab recipe, tasty & easy

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• lisa

  07 January 2009

  lisa rated this recipe

  

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• Sue & Mark Hulme

  21 February 2009

  Sue & Mark Hulme rated and commented on this recipe

  

  Really lush and tasty. Even my husband could make this and it would taste good.

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• Kelly H

  03 March 2009

  Kelly H rated and commented on this recipe

  

  Really yummy, had this for tea last night with some wilted spinach on the side... Even my 2 year old daughter liked it and my partner had thirds!!!

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• Fiona Hamilton

  08 March 2009

  Fiona Hamilton rated and commented on this recipe

  

  Had this yesterday evening. Really tasty and easy to make not disimilar from Rick's Arbroath Smokies kedgeree from his Seafood Lovers Guide. Excellent recipe for anyone who is learning to cook as well, my other half actually made it without a problem. Agree with previous comment to use the water the fish was poached in to make up the stock.

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• J. Williams

  12 March 2009

  J. Williams rated and commented on this recipe

  

  Made this for family supper with warm brown bread. Only made half quantity and found that it was plenty for 2 adults and 2 kids. The flavours are subtle but beautiful. You must try it!

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• I love the cake!

  27 March 2009

  I love the cake! rated and commented on this recipe

  

  cooked the haddock first & used that water to add to the chicken stock. Next time will half the recipe as it was too much for 2 adults & 2 young kids. EASY & DEICIOUS!

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• Tony

  03 April 2009

  Tony rated and commented on this recipe

  

  For me just BRILLINT but a little dry for my partners taste. I was sorry for that for about 5 seconds, and then finished the rest ......... OINK. As good a kedgeree as I've had in a log while

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• natb7989

  06 April 2009

  natb7989 commented on this recipe

  This was so easy and delicious. Added a few prawns as well

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• Kernow Cook

  05 June 2009

  Kernow Cook rated and commented on this recipe

  

  Very tasty and easy dish to prepare, fed 4 hungary adults for dinner and had enough left over for 3 portions for breakfasts! I had to substitute curry leaves for the bay leaves as had none of the latter but still very flavoursome. Took advice of prev cooks in using the fish poaching water for stock with some veg stock powder added. I did find it a little dry for my taste - anyione have any ideas how it could be moistened? Will make again for sure.

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• Carolly

  12 July 2009

  Carolly rated and commented on this recipe

  

  Delicious - be careful with the seasoning though as doesn't need much salt!

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• Nicole

  21 July 2009

  Nicole rated and commented on this recipe

  

  I used half smoked haddock and half fresh haddock to lessen the salt and it was delicious. This is the best kedgeree recipe by far. The rice is delicately flavoured compared to some other recipes. Beautiful.

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• Missis

  26 July 2009

  Missis rated and commented on this recipe

  

  Wasn't over keen, dry and and a bit bland for my taste, which I was surprised about after the comments here!

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Ingredients

• 50g butter
• 1 medium onion , finely chopped
• 3 cardamom pods, split open
• ¼ tsp turmeric
• 1 small cinnamon stick
• 2 fresh bay leaves or 1 dried
• 450g basmati rice
• 1 litre/1¾ pints chicken stock or fish stock, ideally fresh
• 750g un-dyed smoked haddock fillet
• 3 eggs
• 3 tbsp chopped fresh parsley
• 1 lemon , cut into wedges, to garnish

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 35 45 mins

Ingredients

• 50g butter
• 1 medium onion , finely chopped
• 3 cardamom pods, split open
• ¼ tsp turmeric
• 1 small cinnamon stick
• 2 fresh bay leaves or 1 dried
• 450g basmati rice
• 1 litre/1¾ pints chicken stock or fish stock, ideally fresh
• 750g un-dyed smoked haddock fillet
• 3 eggs
• 3 tbsp chopped fresh parsley
• 1 lemon , cut into wedges, to garnish

Per serving

471 kcalories, protein 34g, carbohydrate 62g, fat 11 g, saturated fat 5g, fibre 0g, salt 3.23 g

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