Go Back

Smoked Cod Kedgeree

Prep Time10 mins
Cook Time20 mins
Servings: 6
Calories: 450kcal
Author: Andra Constantinescu


  • 250 g smoked cod
  • 250 g fresh haddock fillet
  • 250 ml full fat milk
  • 50 g salted butter
  • 250 g pilau rice ready cooked
  • 250 g basmati rice ready cooked
  • 50 ml fish stock
  • 150 ml double cream
  • 2 eggs
  • 1 tsp cayenne pepper


  • 2 boiled eggs
  • flat leaf parsley


  • Simmer the fish in milk on low heat, until firm. Set aside, discard the milk and allow the fish to cool at room temperature.
  • Melt the butter in a large frying pan and add the rice. Stir gently and gradually add the stock. Continue cooking until the stock is fully absorbed by the rice.
  • Add the fish and mix it with the rice. Season with salt and cayenne pepper.
  • Mix the 2 eggs and cream in a bowl. Add the mixture to the pan and continue to cook on low heat, stirring gently, until the egg is cooked.
  • Serve hot, garnished with slices of boiled egg (optional) and fresh parsley.