This warm and comforting smoked haddock kedgeree can be enjoyed for brunch, lunch or supper. It’s a classic dish combining spiced rice with fish and boiled eggs.
Prep:5 mins
Serves 6
50g butter1 medium onion, finely chopped3 cardamom pods split open¼ tsp turmeric1 small cinnamon stick2 fresh bay leaves or 1 dried450g basmati rice1 litre/1¾ pints chicken stock or fish stock, ideally fresh750g un-dyed smoked haddock fillet3 eggs3 tbsp chopped fresh parsley1 lemon, cut into wedges, to garnish
STEP 1Melt 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.STEP 2Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.STEP 3Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.STEP 4Pour 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.STEP 5Meanwhile, 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.STEP 6Hard-boil 3 eggs for 8 minutes.STEP 7Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.STEP 8Uncover 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.STEP 9Gently 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.
