Slow Cooker Smoked Haddock Kedgeree

PennyBy Penny  , ,

April 2, 2015

Slow Cooker Smoked Haddock Kedgeree



250g smoked haddock ( the yellow stuff is only coloured , naturally smoked is fine too )

1 bay leaf

1/4 tspn ground mace

1 lrg sprig of parsley ( curly or flat ) chopped

1.4 l water

80ml white wine or add this to the previous quantity of water along with another tbspn lemon juice

2 crumbled veg stock cubes

40g butter

1 thickly sliced leek

400g long grain or basmati rice

1/2tspn of each of the following ground coriander, ground cumin and ground tumeric

zest of 1 lemon and 1tbspn juice

4 hard boiled eggs chopped in half


1Put everything except the fish , parsley and eggs into your SC stir well to combine the ingredients

2Lay the fish , skin side down on the rice

3Put the lid on and cook on high for 3 hours

4After 3 hours remove the fish and take of the skin , flake the fish and put back into the rice with the parsley and combine

5Add the eggs and cover with a little rice

6Serve . You could add some peas for last 15 mins of cooking if desired