Smoked Cod and Spinach Kedgeree
By OcadoLife
Published on 27 January 2022
When life gives you rice and eggs, you must always make kedgeree.Time and servings
30 minsTotal time
4Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 800 g of smoked cod loin, for the fish
- 6 cardamom pods, seeds removed and crushed
- 3 fresh bay leaves
- 2 tbsp of olive oil
- 20 g of fresh dill, finely chopped
- 115 g of baby spinach
- 1.1 litre of fish stock, 500ml for the fish, 600ml for the rice
- 4 eggs, for the fish
- 1 red onion, peeled and finely chopped
- 1 tsp of ground turmeric
- 1 tsp of ground coriander
- 1.5 tsp of ground cumin
- 300 g of basmati rice, rinsed thoroughly and drained
- 2 lemons, zest and juice of 1 and 1 for serving in wedges
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.