Smoked haddock kedgeree

Smoked haddock kedgeree

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(59 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

    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 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, questions and tips

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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
laurahobby
20th Sep, 2016
5.05
Fantastic recipe, I cook it all the time. A quick, easy and tasty version of this dish.
lizleicester
7th Dec, 2015
5.05
This is a really delicious recipe. I used fish stock but it was the cardomom pods that were the magic ingredient.
dlulham
5th Aug, 2015
5.05
Gorgeous. Really filling and nice spices. The eggs taste great. We have had this several times!!
Nessa79
1st Jan, 2015
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
2nd Sep, 2014
5.05
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
26th Mar, 2014
5.05
I added a handful of frozen peas and sultans at the end too. Delicious!
rehanapmalik
6th Mar, 2014
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.

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