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…

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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.

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Comments (51)

lizleicester's picture

This is a really delicious recipe. I used fish stock but it was the cardomom pods that were the magic ingredient.

dlulham's picture

Gorgeous. Really filling and nice spices. The eggs taste great. We have had this several times!!

Nessa79's picture

So easy and delicious. Made this for a New Year's Day brunch for some serious foodies and everyone loved it. Will be making again for lunch or supper. Usually make Nick Nairns smoked haddock risotto but this is healthier and lighter.

kookymooky's picture

Loved this recipe! Used smoked cod loin (looked fresher than the haddock at the supermarket) added spinach at the end, used coriander instead of parsley and added a teaspoon of garam masala, some fresh grated ginger, a pinch of paprika and a shake of dried chilli to please the husband who likes everything well spiced. Was devoured with gusto!

freya_marks's picture

I added a handful of frozen peas and sultans at the end too. Delicious!

rehanapmalik's picture

Lovely recipe, I use it regularly. The only change I make is to add garlic and ginger and also to poach the fish at the top of the rice part way way through cooking then take it out and remove the skin and flake then put it back in. I also add peas. Much easier.

dangermouse73's picture

Just made this for dinner and it was delicious, even without the onions which I left out because my 5 year old was recovering from a tummy upset. He had his with just the eggs. For me and my 3 year old daughter, I added smoked mackerel instead of smoked haddock and also added some fresh leaf spinach at the end which needed to be used up. Result: my 5 year old said that it was the best dish I or anyone in his entourage had ever made and that it was even better than ice cream! My 3 year old also polished hers off. I think it's essential to use a cinnamon stick and not powdered cinnamon. I didn't find it bland at all, but delicately flavored.

hannahbradford's picture

Easy to make with clean healthy taste. Possibly little bland for an evening supper but guess it is supposed to be a breakfast dish.'s picture

Delicious and quick and easy to make. Having read some of the other comments I added some curry paste as well and this gave it a lovely flavour.

Very, very moreish and will definitely make again.

jose81's picture

Made this for lunch and was tasty but fiddly to make with a toddler to watch. Halved quantities but still way too much for two adults and toddler. Nice flavours but a bit dry for me. Added prawns.

jaysmith's picture

Very disappointing after reading all the comments. I agree with Missis - dry and bland. Did we do something wrong?! The upside is that it tastes better the next day and with some tabasco added. In the mean time I'll continue looking for a better version.

wickedlawyer's picture

Delicious, especially, if you like a hotter rice dish, you use cayenne pepper rather than black pepper.

pemb3344's picture

Fantastic flavour. Went down very well with the whole family.

miikopiiko's picture


bloodnock's picture

We cooked this at my sisters house a while back. God it was good.
Recommend as a great filler meal, with great taste.

wormhoolio's picture

Absolutely loved this recipe and have made it time and time again, even my 2 year old loves it. Very simple, family friendly and TASTY! :)

jimandalison's picture

An awesome breakfast or brunch dish. Followed the recipe to the letter and has worked every time.

helenlj's picture

A very tasty, delicately-spiced dish; I made it with half smoked cod, and half smoked trout. Would make it again.

janecmb's picture

I loved this recipe. I added slightly more Cardamom and used powdered cinnamon as I had no sticks. Delicious supper dish. The leftovers we had for Sunday brunch.

manfas's picture

We had 5 clean plates, including a 4yr old, 2yr old and a 9mth old. An absolutely delicious meal and easy too. We'll certainly be having it again.


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