Smoked haddock kedgeree

Smoked haddock kedgeree

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(44 ratings)

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Cooking time

Prep: 35 mins - 45 mins

Skill level

Easy

Servings

Serves 6

The perfect breakfast if you've overindulged the night before - warm and comforting with a strong yet soothing seafood flavour

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
471
protein
34g
carbs
62g
fat
11g
saturates
5g
fibre
0g
sugar
0g
salt
3.23g

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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Method

  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.

Recipe from Good Food magazine, December 2003

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Comments

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veryminty's picture
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If I hadn't added extra cardamon pods and a not included ingredient: curry powder, this would of been extremely bland. Luckily I did, and it was lovely. Back of the net.

barrybubbles's picture
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Very easy to follow and very tasty. I used the fish water as stock too. A generous portion was had by all - I halved the quantities but kept all the spices in to add flavour and heat. I'll try adding a bit of curry powder next time (I didn't have any) and maybe less haddock and a few prawns....

suekishore's picture
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Great tasty and easy dish, used jasmine rice instead, added some sweetcorn and spinach... delicious..... ;o)

donnalovescheese's picture
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Pretty tasty but a bit bland. I guess this is fine for a breakfast dish but I like a bit more flavour at dinner time. Next time I'll try adding a touch of curry paste.

eileenjb56's picture
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Simple, quick and tasty. I will be making this again!!

clownfish100's picture
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This was easy and tasty - subtle flavours and pleasing to look at! I agree it was a tad dry but not off-puttingly so, would perhaps cook the eggs for slightly less next time. Will try using the water from the fish as stock next time. Good comfort food!

fluffysammy's picture

This was sooooo yummy, I also used the fish water to make up my stock as suggested. i finished this up the next day for lunch at work cold and it was just as yummy cold. def be making this again and again and again :-)

djmcnae's picture

Made this a few times now with different kinds of smoked fish (I live abroad so it is hard to get hold of smoked haddock) delicious every time but my kids seem to prefer it when I use smoked salmon and prawns.

bridgetbr's picture
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Perfect Sunday tea and, even with seconds all round, still enough for lunch - a perfect start to the week! The rice needed a little more liquid but stuck with water rather than stock as there was definitely enough salt already. Also added a few cloves of garlic when browning the spices which went down well. Great with any 'crunchy' veg :D

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

nicolebacon's picture
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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.

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

kernowcook's picture
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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.

natb7989's picture

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

dutes8080's picture
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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

lianacook's picture
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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!

lynwilliams's picture
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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!

fionamhg's picture
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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.

flyinchickin's picture
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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!!!

suehulme's picture
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Really lush and tasty. Even my husband could make this and it would taste good.

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