Smoked haddock kedgeree on a stack of plates

Smoked haddock kedgeree

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(83 ratings)

Prep: 5 mins Cook: 40 mins

Easy

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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Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

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

  • 1 medium onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 cardamom pods, split open
  • ¼ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 small cinnamon stick
    Cinnamon

    Cinnamon

    sin-ah-mun

    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
    Haddock

    Haddock

    haad-dok

    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 3 tbsp chopped fresh parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 lemon, cut into wedges, to garnish
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

Method

  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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raychforbes
11th Oct, 2008
5.05
Fab recipe, tasty & easy
laurapollitt
17th Sep, 2008
5.05
very tasty and easy to make
srmjbut
12th Jun, 2008
4.05
I made this and added smoked salmon off cuts and prawns to make it more of an evening meal and my husband loved it. Will definitely be making it again. Agree with using some of the fish water for the stock.
mazza74
8th May, 2008
5.05
I made this last night and thought it was great. My only change was to use the water that the haddock was poached in to make up the stock which made it really tasty.
ebloxham
27th Jan, 2008
I made this as a evening meal and it was delicious. I have also made this with the addition of prawns wich is also great.
acetoes
22nd Jan, 2008
5.05
Rick Stein is a God. Superb. So easy with a nice blend of spices
mistergeorge
12th Jan, 2008
This is very easy to do and works very well.

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