Smoked Haddock Soup

Name: Smoked Haddock Soup
Ingredients: 1 pinch kashmiri saffron; 25 g unsalted butter; 2 leeks, thinly sliced; 300 g new potatoes, cut into 1cm slices; 450 ml semi- skim milk; 300 ml fish stock; 450 g smoked haddock fillets, -undyed; 15 g fresh chives, snipped

8 ingredients

8 steps

Ingredients

1 pinch kashmiri saffron
25 g unsalted butter
2 leeks, thinly sliced
300 g new potatoes, cut into 1cm slices
450 ml semi- skim milk
300 ml fish stock
450 g smoked haddock fillets, -undyed
15 g fresh chives, snipped

Directions

1

Place saffron threads in a small bowl.
2

Add one tablespoon of boiling water and leave to infuse for 10 minutes.
3

Meanwhile melt butter in a large pan and cook leeks for 5 minutes, uncovered over medium heat.
4

Stir in the potatoes, add the milk, stock and saffron liquor; bring to the boil and season well with black pepper.
5

Cover and simmer for 10 minutes, until potatoes are cooked.
6

Skin and cut the haddock into large cubes; gently lower into the pan.
7

Cover and simmer for 5 minutes, until the fish starts to flake and is just cooked.
8

Pour into soup bowls, garnish with the chives and serve with chunks of multigrain bread.