500 g (1 lb) smoked cod fillets, defrosted if frozen
250 g (9 oz) white or brown rice
25 g (1 oz) margarine or butter
1 onion, chopped
225 g (8 oz) frozen mixed vegetables, defrosted
150 g (5 oz) natural yoghurt
juice of 1/2 lemon
100 g (4 oz) can smoked mussels, drained
100 g (4 oz) peeled prawns, defrosted if frozen
2 hard-boiled eggs, roughly chopped
2 tablespoons finely chopped fresh parsley
salt and freshly ground black pepper
thick lemon wedges, to garnish (optional)
250 g (9 oz) white or brown rice
25 g (1 oz) margarine or butter
1 onion, chopped
225 g (8 oz) frozen mixed vegetables, defrosted
150 g (5 oz) natural yoghurt
juice of 1/2 lemon
100 g (4 oz) can smoked mussels, drained
100 g (4 oz) peeled prawns, defrosted if frozen
2 hard-boiled eggs, roughly chopped
2 tablespoons finely chopped fresh parsley
salt and freshly ground black pepper
thick lemon wedges, to garnish (optional)
method
1. Put the smoked cod in a large saucepan, cover with cold water and bring to the boil. Lower the heat, cover the pan, and simmer gently for 10 minutes, until the fish flakes
easily when pierced with a sharp knife.
2.Remove the fish with a slotted spoon, reserving the poaching liquid in the pan. Leave the fish until cool enough to handle, then flake the flesh into small pieces, discarding the skin and any remaining bones.
3.Make the fish poaching liquid up to 1 litre (1 3/4 pint)s with water. Bring to the boil, add the rice, cover and simmer for 15 or 40 minutes until tender. Turn into a sieve and leave to drain.
4.Meanwhile, melt the margarine in a separate large saucepan, add the onion and fry gently for 5 minutes
until soft and lightly coloured. Stir in the mixed vegetables and cover the pan. Continue cooking over low heat for 5 minutes, shaking the pan from time to time.
5.Add the flaked fish and drained rice to the vegetables, with the yoghurt, lemon juice, mussels, prawns, hard-boiled eggs and parsley. Season to taste with salt and pepper. Taking care not to break up the ingredients, fork through lightly over gentle heat until well mixed and heated through.
6.Pile the kedgeree into a warmed serving dish, garnish the ends of the dish with lemon wedges, if liked, and serve at once.
easily when pierced with a sharp knife.
2.Remove the fish with a slotted spoon, reserving the poaching liquid in the pan. Leave the fish until cool enough to handle, then flake the flesh into small pieces, discarding the skin and any remaining bones.
3.Make the fish poaching liquid up to 1 litre (1 3/4 pint)s with water. Bring to the boil, add the rice, cover and simmer for 15 or 40 minutes until tender. Turn into a sieve and leave to drain.
4.Meanwhile, melt the margarine in a separate large saucepan, add the onion and fry gently for 5 minutes
until soft and lightly coloured. Stir in the mixed vegetables and cover the pan. Continue cooking over low heat for 5 minutes, shaking the pan from time to time.
5.Add the flaked fish and drained rice to the vegetables, with the yoghurt, lemon juice, mussels, prawns, hard-boiled eggs and parsley. Season to taste with salt and pepper. Taking care not to break up the ingredients, fork through lightly over gentle heat until well mixed and heated through.
6.Pile the kedgeree into a warmed serving dish, garnish the ends of the dish with lemon wedges, if liked, and serve at once.
serving amount
serves 4 - 6
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