Haddock And Corn Chowder With Saffron

Name: Haddock And Corn Chowder With Saffron
Ingredients: 2 tablespoons olive oil; 1 onion chopped; 12 cherry tomatoes or 3 tomatoes, finely chopped; 1 1/8 pounds haddock fresh or frozen, thawed fillets, cut into smaller pieces; 1 11/16 cups double cream; 3 pinches saffron strands; 2 tablespoons fresh parsley chopped; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 4 strips bacon

10 ingredients

5 steps

Ingredients

2 tablespoons olive oil
1 onion chopped
12 cherry tomatoes or 3 tomatoes, finely chopped
1 1/8 pounds haddock fresh or frozen, thawed fillets, cut into smaller pieces
1 11/16 cups double cream
3 pinches saffron strands
2 tablespoons fresh parsley chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
4 strips bacon

Directions

1

Heat the oil in a pan, add the onion and saute for 3-4 minutes, or until softened. Add the tomatoes, saute very briefly.
2

Stir in sweetcorn kernels and cook for 1-2 minutes.
3

Add the haddock or cod fillets cut into smaller pieces, cream, saffron and simmer for 5-6 minutes, or until the fish is cooked through. Sprinkle with parsley, season with salt and black pepper and stir.
4

Meanwhile, crisply fry bacon rashers; place them on the paper towel to remove the excess fat. Crush them into crumbs.
5

Serve in soup bowls, topped with bacon crumbs.