Smoked Haddock Kedgeree

Ingredients

• 50g Butter
• 1 chopped Onion
• 3 Pods Cardamom
• 1/4 tsp Turmeric
• 1 small Cinnamon Stick
• Sprigs of fresh Bay Leaf
• 450g Basmati Rice
• 1 Litre Chicken Stock
• 750g Smoked Haddock
• 3 Eggs
• 3 tblsp chopped Parsley
• 1 chopped Lemon

Instructions

1. Melt the butter in a large heavy-based saucepan over medium heat. Add the finely chopped onion and cook for about 5 minutes, stirring, until soft and translucent but not browned.
2. Stir in the split cardamom pods, turmeric, cinnamon stick, and bay leaves. Cook for about 1 minute, stirring, until fragrant.
3. Add the basmati rice and stir well so the grains are evenly coated in the spiced butter.
4. Pour in the hot chicken or fish stock, add the salt, and bring to a boil. Stir once to release any rice from the base of the pan, then cover with a tight-fitting lid, reduce the heat to very low, and cook gently for 12 minutes without lifting the lid.
5. Meanwhile, bring water to a gentle simmer in a wide, shallow pan. Add the smoked haddock fillets and poach for about 4 minutes, until just cooked. Lift out and set aside to cool slightly.
6. Hard-boil the eggs for about 8 minutes, then cool, peel, and roughly chop.
7. Remove the lid from the rice and discard the bay leaves, cinnamon stick, and cardamom pods if desired. Flake the haddock, removing the skin and any bones.
8. Gently fold the fish and chopped eggs into the rice using a fork. Cover again and return to low heat for 2–3 minutes, until everything is heated through.
9. Stir in most of the chopped parsley and season with salt and freshly ground black pepper to taste.
10. Serve the kedgeree hot, sprinkled with the remaining parsley and garnished with lemon wedges.

instructions_source: editorial-classic