I was sent an amazing selection of haddock and smoked salmon from John Milne from Delish Fish, as part of the Fish is the Dish campaign to encourage families to eat more fish from sustainable stocks. They also sent a recipe for Kedgeree but, me being me, my first challenge was to figure out how I could do it in the slow cooker! I was once asked if there is anything I wouldn’t cook in a slow cooker and the only thing I can think of is pancakes!
I have to admit that this recipe has been completely bastardized from Sarah Lewis Smoked Mackerel Kedgeree recipe as I was using haddock and didn’t have any vegetable stock or rocket. I can’t recommend her books enough.
My hubby’s reaction ‘Chrissie this is gorgeous’ and he rarely uses my first name! This says a lot!
1 TBSP of sunflower oil
1 chopped onion
1 tsp of turmeric
2 TBSP of mango chutney
750 ml of fish stock
1 bay leaf
175 g of easy-cook brown rice
300 g of smoked haddock
100g of frozen peas
25g of baby leaf spinach
4 hard-boiled eggs cut into wedges
- Sauté the onions in the sunflower oil for about 3-5 minutes until they are soft. Stir in the turmeric for about a minute. Then add the chutney, fish stock, bay leaf stir and bring to a boil.
- Pour into the slow cooker. Mix in the rice. Then place the haddock, whole, in a single layer on top.
- Cook on low for 4 hours.
- 15 minutes before it finishes stir in the peas and spinach, breaking up the haddock into chunks.
- Garnish with the egg wedges!
If you decide to try it I’d love to hear what you think. For more slow cooker recipes click the slow cooker tab at the top!