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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dangermouse73
25th Sep, 2013
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
30th Mar, 2013
Easy to make with clean healthy taste. Possibly little bland for an evening supper but guess it is supposed to be a breakfast dish.
mazlou66
30th Jan, 2013
5.05
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
30th Jan, 2013
3.05
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
18th Oct, 2012
3.05
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
wickedlawyer
6th Apr, 2012
5.05
Delicious, especially, if you like a hotter rice dish, you use cayenne pepper rather than black pepper.
pemb3344
20th Sep, 2011
5.05
Fantastic flavour. Went down very well with the whole family.
miikopiiko
13th Aug, 2011
5.05
Delicious!
bloodnock's picture
bloodnock
12th Jun, 2011
5.05
We cooked this at my sisters house a while back. God it was good. Recommend as a great filler meal, with great taste.
wormhoolio
7th Jun, 2011
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! :)

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