Kedgeree - Fish Quay History

Preheat the oven to 200 °C / 390 °F.

Wrap the haddock in foil and bung it in the oven on a baking tray for 8 minutes. (Check it’s done by seeing if it flakes easily with a fork.)

Chop the onion and fry for 3 minutes in the melted butter, then add all the spices, including the split cardamom pods. Cook for 3 more minutes.

Add the rice and stock, bring to the boil and then reduce the heat, cover and simmer for 15 minutes.

Stir in your flaked haddock and cook for another 5-8 minutes.

Divide it among the plates with half a hard-boiled egg on top of each to garnish.

 

 

Recipe courtesy of Fish is the Dish

Kedgeree

Prep time: 5 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients

  • 450g undyed smoked haddock
  • 25g butter
  • 1 onion
  • 2 green cardamom pods split in half
  • ¼ tsp turmeric
  • 1 cinnamon stick
  • 350g basmati rice
  • 600ml stock
  • 2 hard-boiled eggs to garnish
Fish Quay Videos Videos of the North Shields Fish Quay

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Find out what Fish Quay life was and is like in our video vault section. 

Fish Quay Commercial Property to Rent

The Smokehouses

Modern office and studio accommodation situated on the historic North Shields Fish Quay.

 
The Smokehouses