Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Smoked Cod and Spinach Kedgeree
Smoked Cod & Spinach Kedgeree

Smoked Cod and Spinach Kedgeree

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

When life gives you rice and eggs, you must always make kedgeree.
Share recipe

Ingredients

  • 800g smoked cod loin, for the fish
  • 1.1 litre fish stock, 500ml for the fish, 600ml for the rice
  • 4 eggs, for the fish
  • 1 red onion, peeled and finely chopped
  • 6 cardamom pods, seeds removed and crushed
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1½ tsp ground cumin
  • 3 fresh bay leaves
  • 2 tbsp olive oil
  • 300g basmati rice, rinsed thoroughly and drained
  • 20g fresh dill, finely chopped
  • 2 lemons, zest and juice of 1 and 1 for serving in wedges
  • 115g baby spinach

Method

Step 1

Gently sauté the onion, spices and bay leaves with the oil in a large heavy-bottomed pan for 3 mins. Then add the rice along with some seasoning, stirring everything together.

Step 2

Add the stock, bring to the boil then turn down to a low simmer with a lid on and cook for 10 mins. When the 10 mins are up, turn the heat off and leave the rice – don’t take the lid off!

Step 3

While the rice is resting cook the fish by placing the cod into a large pan with the stock. Simmer the fish for 8-10 mins, depending on the thickness. The fish should just be cooked and starting to gently flake.

Step 4

At the same time as cooking the fish, boil the eggs in water for 5½ mins, then cool in cold water before peeling and chopping into quarters.

Step 5

Remove the lid from the rice, then add the dill, lemon zest, lemon juice and spinach. Stir to combine – the heat will start to wilt the spinach. If you like your rice a little wetter, add some of the stock that you poached the fish in.

Step 6

Serve the rice with the fish flaked on top. Add the eggs and extra lemon wedges to squeeze over.

Shop the ingredients

You might like