Honiton Fishmongers

"Based in Honiton, we are a local fishmongers, committed to providing fresh, fish and seafood for you."

We are committed to sourcing from local fishermen. Working together to ensure a sustainable future for both fish, and the fishing industry.

The local fishermen we support populate towns along the coastline. These include Beer , a historic fishing town, unspoilt by modern society. Brixham, which has been at the centre of the area's fishing industry for centuries. Lyme Regis, with a historic cobb and harbour area. Dartmouth, a unique costal town with a cobbled market which supplies fresh local produce.

Smoked Haddock Kedegree Recipe

Smoked Haddock Kedegree Recipe


Start with melting the butter in a pan then add all the spices and the dried rice. Stir continuously for two minutes over a medium heat. Add the water, season it with a pinch of sea salt. Bring the rice to the boil and allow to simmer for ten minutes or until cooked.

2. In the mean time boil the eggs for six minutes in a small pan - hard boiled rather than runny in the middle. Once the eggs are cooked run cold water over them to cool, peel off the shells and put to one side.
3. Then poach the haddock - place the fish into a pan with the cream and milk and heat till it simmers. Cover while
it simmers and poach for five minutes. Once cooked
remove with a large slotted spoon. Remove the skin and flake the fish into the milk and cream, be careful to remove the bones.
4. The rice should be cooked, stir it and add to the creamy haddock. Now add the spring onions, chop up the eggs and add to the pan, stir the ingredients gently. Sprinkle over the coriander and serve.

Devonshire Fishmonger smoked haddock

Smoked Haddock Kedegree - Serves 4
25g butter
pinch of sea salt
1/4 teaspoons turmeric
1 teaspoons ground cumin
1 teaspoons ground coriander
250 g basmati rice
450ml water
2 eggs
450g smoked haddock fillets
125ml double cream
125ml milk
2 tablespoon chopped coriander
2 finely chopped spring onions

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