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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Joesyjo's picture
12th Nov, 2017
I made this for dinner tonight. It tasted good. Only problem I had was the rice was cooked before the eggs and ended up being over cooked. In future I will start the eggs a little ealier.
Ms Scrumptious
27th Oct, 2017
This is the easiest most delicious kedgeree I have ever made.
29th Apr, 2017
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.
4th Jan, 2017
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.
8th Dec, 2016
My kids love this which makes it a great family meal. I normally serve it with a green salad
20th Sep, 2016
Fantastic recipe, I cook it all the time. A quick, easy and tasty version of this dish.
7th Dec, 2015
This is a really delicious recipe. I used fish stock but it was the cardomom pods that were the magic ingredient.
5th Aug, 2015
Gorgeous. Really filling and nice spices. The eggs taste great. We have had this several times!!
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.
2nd Sep, 2014
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!


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