Smoked haddock kedgeree on a stack of plates

Smoked haddock kedgeree

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(97 ratings)

Prep: 5 mins Cook: 40 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


  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…


  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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Caroline Fox's picture
Caroline Fox
4th Jul, 2020
I usually read the comments and then make a couple of tweaks before making a recipe from this site. But this time I didn’t (it is Rick Stein’s recipe, after all!) and this dish was absolutely wonderful. This is a delicately spiced dish, where each ingredient plays its part, with nothing overwhelming anything else. Perfectly balanced. If you do decide to whack in some curry powder, you will be eating a very different dish to the one here!
Sally Douglas's picture
Sally Douglas
5th Jun, 2020
This was a big hit with both my husband and 2 year old - both normally very fussy about smoked fish. I only had 450g smoked haddock, so halved the rice and stock amounts but kept everything else as the recipe stated - very tasty indeed (though mild, there’s no heat at all) and there was plenty left for lunch tomorrow! I’ll definitely make this one again.
24th May, 2020
I disagree with some previous posters who recommend using the water from poaching the fish to cook the rice. As smoked haddock is very salty (and poaching generally helps remove excess before adding to the dish), it made the rice far too salty. Agree with preparing the fish and eggs first as the rice was ready too early and overcooked a little while waiting for the other ingredients. (You can't rinse the rice to stop cooking immediately as it would take away all the flavour). Would add more spices next time as without the fish the rice was a little bland.
23rd May, 2020
This was delicious! To alter for 4 I used 750ml of the water I poached the fish in to 255g of rice, then a tin of sweetcorn, a tin sized portion of frozen peas and half a pepper for veggies. (as we like things flavorsome I also used 5 cardamom pods, 1/2tsp tumeric and 2 dried bay leaves as opposed to the values in the recipe).
4th Apr, 2020
There is an issue with the recipe, if you have to poach the fish then you should use that water as the stock for the rice?
21st May, 2020
Completely agree. What a waste of nutrients and flavour, especially when the recipe calls for fish stock!
5th Jan, 2020
Love this recipe - even hubby who’s not keen on fish enjoyed it too. I made a few adjustments. I used boil in the bag rice and added the stock cube and cardamon pods and cinnamon stick to the water. I always find that when making kedgeree you end up with lots of pans on the go, so I baked the fish in the oven, wrapped in foil with a drop of water to keep it moist and low fat too. Served it with garlic bread for a filling and tasty mid week tea.
24th Nov, 2019
Really good but double the fish.
7th Oct, 2019
Made this tonight as had leftover smoked haddock. Threw in some leftover cooked green beans as well. Pretty good and successfully halved the recipe. Used rice:stock volume 1:2 and rice cooked perfectly. Forgot to add the parsley at the end though! Would def make again if had the fish already cooked as that reduces the steps needed.
vintagemunchkin's picture
27th Feb, 2019
Well balanced flavour- I think I might add a little curry paste next time. Enjoyed by all.


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