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    Smoked Cod Kedgeree

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    Smoked Cod Kedgeree

    There are many variations of this breakfast classic from the days of the Raj, which is traditionally made with smoked haddock. This version, using ready-cooked rice that you can just stir in, is good for a quick family supper or relaxed weekend brunch.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 350g smoked cod fillet, dyed
    • 300ml semi-skimmed milk
    • 75g unsalted butter
    • 1½ tsp paprika
    • 175g button mushrooms, thickly sliced
    • 2 bunches salad onions, thickly sliced
    • 2 x 250g packs Waitrose Microwave Basmati Rice
    • Salt and freshly ground black pepper


    1. Arrange the cod, skin-side up, in a large sauté pan. Pour over the milk and 150ml cold water and poach over a low heat for 6-7 minutes, or until the fish is just cooked - the skin will peel away easily. Remove the skin and bones and flake the fish. Discard poaching liquid.
    2. Melt the butter in a large frying pan. Add the paprika and mushrooms and fry over a high heat for 2-3 minutes until the mushrooms are soft. Stir in the salad onions and cook for a further minute.
    3. Add the rice and smoked cod to the frying pan and cook over a low heat for 10 minutes, or until very hot. Stir gently but constantly to prevent the rice from sticking. Season and serve immediately.

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    As an alternative, you could cook 350g Waitrose Basmati Rice according to the instructions on the pack, and add it to the recipe in step 3.


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