Put the fish and bay leaves in a shallow pan with enough water to cover. With origins in Indian khichri (a dish of lentils and rice), this is a https://www.greatbritishchefs.com/collections/kedgeree-recipes Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Boil the eggs for 10 minutes, then hold under cold running water. Remove the skin and bones, and flake the fish, keep hot. Simmer the haddock in 4 cups salted water for 10 to 15 minutes, but don't over cook. Drain the fish, saving the cooking water.
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