Smoked haddock kedgeree

Smoked haddock kedgeree

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(61 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



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

  • 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…


  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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bloodnock's picture
12th Jun, 2011
We cooked this at my sisters house a while back. God it was good. Recommend as a great filler meal, with great taste.
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! :)
2nd May, 2011
An awesome breakfast or brunch dish. Followed the recipe to the letter and has worked every time.
22nd Mar, 2011
A very tasty, delicately-spiced dish; I made it with half smoked cod, and half smoked trout. Would make it again.'s picture
19th Mar, 2011
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.
21st Jan, 2011
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.
21st Oct, 2010
Absolutely delicious! I soaked the basmati rice in water for an hour beforehand. I also used the fish water as stock and added a vegetable stock cube. Love this recipe. Will definately make again!
21st Oct, 2010
Quick easy and tasty, definitely the best kedgeree I have cooked
9th Sep, 2010
I loved it ! My guy hated it despite his taste for smoked fish (he could only see the rice which he hates).Had to leave eggs out as he had had for lunch.Would love to do again just for myself but house still smells !
26th Aug, 2010
I was making this recipe for one. My husband wont even consider eating fish, eggs and rice in one meal! I halved all the ingredients, used the fish water as stock and added some peas and a teaspoon of curry powder. It was delicious, and there is loads left for tomorrow!


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