New England Kedgeree
Discover the comforting embrace of New England Kedgeree, a delightful twist on the classic British-Indian dish, infused with coastal charm. This one-pot recipe features fluffy long-grain rice, nutty turmeric, and a luxurious base of smoked haddock gently poached in creamy whole milk, bringing a delicate smokiness to every bite. Enhanced with tender sautéed leeks, celery, and onion, as well as a hint of ground nutmeg, this warm and aromatic dish is finished with rich cream, fresh parsley, and quartered hard-boiled eggs for added texture and flavor. Serve it with a splash of zesty lemon for a bright, tangy contrast, and enjoy a hearty, elegant meal that’s perfect for brunch or dinner. Ready in just 45 minutes, this dish is a savory celebration of classic New England flavors with a global flair!
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Recipe Information
Ingredients
- 1 cup long-grain rice
- 12 oz smoked haddock
- 2 cups whole milk
- 2 tbsp unsalted butter
- 1 onion, finely chopped
- 1 celery stalk, finely diced
- 1 leek, thinly sliced (white and light green parts only)
- 0.25 tsp ground nutmeg
- 1 tsp ground turmeric
- 0.5 cup heavy cream
- 4 hard-boiled eggs, peeled and quartered
- 0.25 cup fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 4 lemon wedges, for serving
Instructions
Rinse the long-grain rice under cold water until the water runs clear, then set aside.
In a large saucepan, place the smoked haddock and cover it with the milk. Bring the milk to a gentle simmer over medium heat, then reduce the heat to low and poach the haddock for 8–10 minutes until it flakes easily with a fork. Remove the haddock from the milk, reserving the poaching liquid, and set it aside. Once it’s cool, flake the haddock into bite-sized pieces, removing any bones.
In a large, deep skillet or sauté pan, melt the butter over medium heat. Add the chopped onion, diced celery, and sliced leek, and sauté for 5–7 minutes until softened and fragrant.
Add the rinsed rice to the skillet and stir to coat it in the butter and vegetables. Sprinkle in the nutmeg, turmeric, salt, and black pepper, and stir well.
Pour the reserved poaching liquid (about 2 cups) into the skillet with the rice. Bring the mixture to a simmer, then cover the skillet with a tight-fitting lid. Reduce the heat to low and cook for 15–18 minutes, or until the rice is tender and the liquid has been absorbed. Stir once or twice during cooking to prevent sticking.
Once the rice is cooked, gently fold in the flaked smoked haddock and the heavy cream. Cook for an additional 2–3 minutes over low heat until heated through.
Add the quartered hard-boiled eggs and sprinkle the chopped parsley over the top. Gently stir to combine, being careful not to break the eggs apart too much.
Serve warm with lemon wedges on the side for squeezing over each portion.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1223 mg | 408% | |
| Sodium | 5287 mg | 230% | |
| Total Carbohydrate | 121.6 g | 44% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 44.5 g | ||
| Protein | 135.5 g | 271% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 1078 mg | 83% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3567 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
