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Smoked Haddock Kedgeree by Rick Stein


Rice, fish, and eggs all in a delicious breakfast dish.


50g butter
1 medium onion, finely chopped
3 cardamom pods, split open
¼ tsp turmeric
1 small cinnamon stick
2 fresh bay leaves or 1 dried
450g basmati rice
1 litre/1¾ pints chicken stock or fish stock, ideally fresh
750g un-dyed smoked haddock fillet
3 eggs
3 tbsp chopped fresh parsley
1 lemon, cut into wedges, to garnish



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