Smoked haddock kedgeree

Smoked haddock kedgeree

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(51 ratings)

Prep: 35 mins - 45 mins

Easy

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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Ingredients

  • 50g butter

    Butter

    butt-err

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

  • 1 medium onion, finely chopped

    Onion

    un-yun

    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

    Cinnamon

    sin-ah-mun

    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

    Haddock

    haad-dok

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

  • 3 eggs

    Egg

    egg

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

  • 3 tbsp chopped fresh parsley

    Parsley

    par-slee

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

  • 1 lemon, cut into wedges, to garnish

    Lemon

    le-mon

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

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.

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Comments (51)

lynwilliams's picture
5

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
5

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
5

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
5

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

raychforbes's picture
5

Fab recipe, tasty & easy

laurapollitt's picture
5

very tasty and easy to make

sarahbut's picture
4

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.

mazza74's picture
5

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.

ebloxham's picture

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.

acetoes's picture
5

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

mistergeorge's picture

This is very easy to do and works very well.

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