Smoked haddock kedgeree

Smoked haddock kedgeree

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(51 ratings)

Prep: 35 mins - 45 mins


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: per serving

  • kcal471
  • fat11g
  • saturates5g
  • carbs62g
  • sugars0g
  • fibre0g
  • protein34g
  • salt3.23g
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  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 medium onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 cardamom pods, split open
  • ¼ tsp turmeric
  • 1 small cinnamon stick



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 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



    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 tbsp chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 lemon, cut into wedges, to garnish



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  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.

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Comments (51)

nicdee1980's picture

Absolutely delicious! I soaked the basmati rice in water for an hour beforehand. I also used the fish water as stock and added a vegetable stock cube. Love this recipe. Will definately make again!

neobfic's picture

Quick easy and tasty, definitely the best kedgeree I have cooked

pewter's picture

I loved it ! My guy hated it despite his taste for smoked fish (he could only see the rice which he hates).Had to leave eggs out as he had had for lunch.Would love to do again just for myself but house still smells !

abinursey's picture

I was making this recipe for one. My husband wont even consider eating fish, eggs and rice in one meal! I halved all the ingredients, used the fish water as stock and added some peas and a teaspoon of curry powder. It was delicious, and there is loads left for tomorrow!

veryminty's picture

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

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

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

donnalovescheese's picture

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

Simple, quick and tasty. I will be making this again!!

clownfish100's picture

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

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

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

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

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

kernowcook's picture

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

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

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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