Smoked haddock kedgeree on a stack of plates

Smoked haddock kedgeree

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(67 ratings)

Prep: 5 mins Cook: 40 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

    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

    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
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 small cinnamon stick
    Cinnamon

    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

    Haddock

    haad-dok

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

  • 3 eggs
    Eggs

    Egg

    egg

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

  • 3 tbsp chopped fresh parsley
    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

    Lemon

    le-mon

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

Method

  1. Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.

  2. Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.

  3. Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.

  4. Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.

  5. Meanwhile, bring some water to the boil in a large shallow pan. Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked. Lift it out onto a plate and leave until cool enough to handle.

  6. Hard-boil 3 eggs for 8 minutes.

  7. Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.


  8. 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.

  9. Gently stir in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.

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Comments, questions and tips

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koolk_2009's picture
koolk_2009
27th Sep, 2018
5.05
Lovely recipe, really delicate spicing, the whole family enjoyed it.
FizzH89
16th Jul, 2018
5.05
This is firm favourite in our house, am doing it again tonight by request of my 10 yr old son! My tip would definitely be to cook the fish and boiled eggs FIRST, ahead of time. The rest is very straightforward when your not juggling cooking three things at once! I amend quantities for our family of 4 ( 2 adults and 2 children aged 5 & 10) and do about 250g haddock, and 170g rice with 400ml stock, and we like a handful of prawns in there too, and plenty of fresh parsley.
MrsDRMcGS
28th Mar, 2018
4.05
Basically a decent recipe but I made a couple of tweaks. I poached the haddock in water first and then used the water to cook the rice. I also added a tablespoon of curry paste as I felt it would be little bland with just the spices specified. It was delicious and my fiancé said it was th best kedgeree I’ve ever made (and in my top five dishes!). There wasn’t a morsel left.
Yanoula
20th Mar, 2018
5.05
I halved the recipe, but added a diced red pepper and half a tub of quartered mushrooms to the fried stuff, also boiled some sliced carrot and acup of peas, cooked the rice in the fish water with the stock and mixed the various elements together just before serving. Really good, and there's mountains of it! I'll be eating it for days... lucky me!
Rita Hallworth's picture
Rita Hallworth
12th Feb, 2018
Can kippers fillets be used in this recipe instead of haddock
Joesyjo's picture
Joesyjo
12th Nov, 2017
4.05
I made this for dinner tonight. It tasted good. Only problem I had was the rice was cooked before the eggs and ended up being over cooked. In future I will start the eggs a little ealier.
Ms Scrumptious
27th Oct, 2017
5.05
This is the easiest most delicious kedgeree I have ever made.
PancakeJo
29th Apr, 2017
5.05
Great recipe! I used a mixture of brown and red rice rice which added a firmer texture and nutty flavour to the dish. I also used vegetable stock and would probably add more spices next time.
lucylacy
4th Jan, 2017
5.05
This is the best kedgeree recipe I've come across and I've tried a few. Delicious blend of herbs and spices. I used whole grain rice so it took a bit longer than the recipe. Definitely do it again.
catie74
8th Dec, 2016
My kids love this which makes it a great family meal. I normally serve it with a green salad

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