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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15th Aug, 2010
If I hadn't added extra cardamon pods and a not included ingredient: curry powder, this would of been extremely bland. Luckily I did, and it was lovely. Back of the net.
27th Jul, 2010
Very easy to follow and very tasty. I used the fish water as stock too. A generous portion was had by all - I halved the quantities but kept all the spices in to add flavour and heat. I'll try adding a bit of curry powder next time (I didn't have any) and maybe less haddock and a few prawns....
4th Jul, 2010
Great tasty and easy dish, used jasmine rice instead, added some sweetcorn and spinach... delicious..... ;o)
16th Jun, 2010
Pretty tasty but a bit bland. I guess this is fine for a breakfast dish but I like a bit more flavour at dinner time. Next time I'll try adding a touch of curry paste.
30th May, 2010
Simple, quick and tasty. I will be making this again!!
13th Dec, 2009
This was easy and tasty - subtle flavours and pleasing to look at! I agree it was a tad dry but not off-puttingly so, would perhaps cook the eggs for slightly less next time. Will try using the water from the fish as stock next time. Good comfort food!
12th Sep, 2009
This was sooooo yummy, I also used the fish water to make up my stock as suggested. i finished this up the next day for lunch at work cold and it was just as yummy cold. def be making this again and again and again :-)
3rd Sep, 2009
Made this a few times now with different kinds of smoked fish (I live abroad so it is hard to get hold of smoked haddock) delicious every time but my kids seem to prefer it when I use smoked salmon and prawns.
16th Aug, 2009
Perfect Sunday tea and, even with seconds all round, still enough for lunch - a perfect start to the week! The rice needed a little more liquid but stuck with water rather than stock as there was definitely enough salt already. Also added a few cloves of garlic when browning the spices which went down well. Great with any 'crunchy' veg :D
26th Jul, 2009
Wasn't over keen, dry and and a bit bland for my taste, which I was surprised about after the comments here!


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