Smoked haddock kedgeree on a stack of plates

Smoked haddock kedgeree

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(87 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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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!
26th Mar, 2014
I added a handful of frozen peas and sultans at the end too. Delicious!
6th Mar, 2014
Lovely recipe, I use it regularly. The only change I make is to add garlic and ginger and also to poach the fish at the top of the rice part way way through cooking then take it out and remove the skin and flake then put it back in. I also add peas. Much easier.
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.
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.
30th Jan, 2013
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.
30th Jan, 2013
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.
18th Oct, 2012
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
6th Apr, 2012
Delicious, especially, if you like a hotter rice dish, you use cayenne pepper rather than black pepper.
20th Sep, 2011
Fantastic flavour. Went down very well with the whole family.


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