Haddock Kedgeree

Perfect for a weekend brunch.



Ingredients for 6: 

  • butter (50g)
  • 1 onion, finely chopped
  • 3 cardamom pods, split open
  • ¼ tsp turmeric
  • 1 cinnamon stick
  • 2 fresh bay leaves
  • 450g basmati rice
  • 1 litre chicken/fish stock
  • 750g smoked haddock fillet
  • 3 eggs
  • handful chopped parsley
  • 1 lemon, cut into wedges to serve

The method:

  1. Melt the butter in a saucepan, add the onion and cook until softened but not browned. This will be about 5 minutes.
  2. Stir in the cardamom pods, turmeric, cinnamon stick and bay leaves. Cook for 1 minute.
  3. Tip in the rice and stir so it’s all coated in the spicy butter. Then pour in the stock, season and bring to the boil. Cover with a lid and reduce the heat. Cook gently for 10 minutes.
  4. At the same time, bring some water to the boil in a shallow pan. Add the smoked haddock and simmer for 4 minutes . Lift it out onto a plate and leave it till cool enough to handle.
  5. Hard boil the eggs for 8 minutes. Once cooked, drain, cool and then peel and chop.
  6. Flake the fish, discarding any skin or bones.
  7. Uncover the rice, removed the bay leaves, cinnamon stick and cardamom pods. Add in the fish and chopped eggs. Cover again and gently cook for another 2-3 minutes.
  8. Stir in the majority of the parsley and season with salt and black pepper
  9. Serve with lemon wedges and remaining parsley.



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