Smoked haddock kedgeree

Smoked haddock kedgeree

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

raychforbes's picture
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Fab recipe, tasty & easy

laurapollitt's picture
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very tasty and easy to make

sarahbut's picture
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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
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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
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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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