Smoked haddock kedgeree on a stack of plates

Smoked haddock kedgeree

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(83 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
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  • 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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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.
roxie1426's picture
6th Feb, 2019
This is an absolutely delicious recipe. Even my children enjoyed it. I will be making this again.
koolk_2009's picture
27th Sep, 2018
Lovely recipe, really delicate spicing, the whole family enjoyed it.
16th Jul, 2018
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.
28th Mar, 2018
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.
20th Mar, 2018
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


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