One-Pot Smoked Haddock Rice with Leeks & Turmeric

^{Published on November 25th, 2025}

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Easy

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If you love smoked haddock but don’t fancy juggling three different pans, this one-pot smoked haddock rice recipe is for you. Fluffy basmati, soft leeks and gentle spices simmer together in one pan, before being topped with smoky fish, green chilli and fresh dill. It’s comforting, colourful and surprisingly light – ideal for an easy weeknight dinner that still feels a bit special.

Why you’ll love this smoked haddock rice recipe

• All in one pan: Rice, veg and fish cook together, so there’s minimal washing up.
• Ready in around 45 minutes: Most of the time is hands-off simmering.
• Balanced and filling: Basmati rice and chickpeas give you fibre and carbs, smoked haddock adds lean protein, and leeks count towards your 5-a-day.
• Big flavour, gentle spice: Turmeric and cumin give mellow warmth and a gorgeous golden colour without too much heat – you can dial the chilli up or down at the end.

Ingredients

3 leeks
50g unsalted butter
500g basmati rice, rinsed
½ tsp turmeric
2 tsp ground cumin
400g can chickpeas, drained
1 L chicken or vegetable stock, made with 2 cubes
2 x 240g packs 2 traditionally smoked haddock fillets, cut into 5cm chunks
2 green chillies, sliced
½ x 20g pack dill, chopped

Step-by-Step Instructions

Halve the leeks lengthways, rinse away any grit and slice into half-moons. Melt the butter in a wide lidded casserole over medium heat. Add the leeks with a pinch of salt, cover and let them cook gently, stirring now and then, until soft and lightly sweet – about 8–10 minutes.
Tip the rinsed basmati rice into the pan along with the turmeric, ground cumin and chickpeas. Stir for a minute or two so the grains are coated in butter and the spices start to smell fragrant.
Pour in the hot stock, stir once, then bring everything up to the boil. As soon as it’s bubbling, put the lid on and turn the heat right down. Leave the rice to cook gently for about 15 minutes, resisting the temptation to lift the lid.
Once most of the liquid has been absorbed and the rice is almost tender, quickly lift the lid and nestle the smoked haddock chunks on top of the rice. Replace the lid straight away and cook for about 5 minutes more. Take the pan off the heat and leave it covered for another 5 minutes so the fish finishes cooking in the residual steam.
When you uncover the pan, the rice should be tender and fluffy and the fish opaque and flaky. Gently fold some of the fish through the rice, keeping a few larger pieces for the top. Scatter over sliced green chillies and chopped dill. Taste and adjust the seasoning, then spoon into warm bowls and serve.

Variations and swaps

• Different fish: If you can’t find smoked haddock, try another naturally smoked white fish, or a mix of smoked and unsmoked fillets.
• Make it dairy-free: Swap the butter for a neutral oil or a dairy-free spread suitable for cooking.
• Add more veg: Stir in frozen peas, spinach or chopped kale for the last few minutes of cooking for extra colour and goodness.
• Adjust the heat: Use mild green chillies for a gentle warmth, or add a pinch of chilli flakes if you prefer more of a kick.

Serving and leftovers

This one-pot smoked haddock rice is best served fresh from the pan while the rice is fluffy and the fish is just-cooked and tender. If you do have leftovers, cool them quickly and store in the fridge. Because this recipe contains both rice and fish, make sure you reheat thoroughly before eating and enjoy within a day.