|1||onion — finely chopped|
|1||cinnamon — stick|
|2||dried bay leaves|
|2 cup||basmati rice|
|1 l||stock — fish|
|500 g||haddock — smoked fillets, poached until tender|
|1/2 cup||fresh Italian parsley — chopped|
|4||eggs — boiled for 6 minutes|
|1||lemon — cut into wedges|
Melt the butter in a large pot and gently sauté the onion together with the spices and bay until soft and aromatic.
Add the rice and coat with the spiced butter mixture. Now add the stock and salt cover with a lid and bring to the boil, reduce the heat and cook for about 12 – 15 minutes (or until the liquid has cooked away).
At this stage, poach the haddock and boil the eggs as above. Remove any skin and bones from the fish and flake into bite size pieces. Peel the cooked eggs and cut into quarters.
Fork the haddock through the cooked rice mixture. Place back onto the stove to heat through briefly. Add the parsley and gently combine.
Serve the kedgeree with the egg quarters and lemon wedges.