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Waitrose

Smoked Haddock Soup with Kashmiri Saffron

This hearty fish soup is packed with leeks and potatoes. Serve with rustic seeded bread.

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes 40 minutes
Serves:
 4

Ingredients

  • Large pinch Waitrose Cooks' Ingredients Kashmiri Saffron
  • 25g unsalted butter
  • 2 leeks, thinly sliced and washed
  • 300g new potatoes, washed and cut into 1cm slices
  • 450ml semi-skimmed milk
  • 300ml fish stock, such as Waitrose Cooks' Ingredients Fish Stock
  • 450g undyed traditionally smoked haddock fillet (from the Fish Service Counter), skinned and cut into bite-sized chunks
  • ½ x 15g pack fresh chives, snipped

Method

  1. Place the saffron threads in a small bowl and add 1 tablespoon of boiling water. Leave to infuse for 10 minutes. Meanwhile, melt the butter in a large pan and cook the leeks for 5 minutes, uncovered, over a medium heat.
  2. Stir in the potatoes. Add the milk, stock and saffron liquor, bring to the boil and season well with freshly ground black pepper. Cover and simmer for 10 minutes, or until the potatoes are tender.
  3. Gently lower the haddock into the pan, cover and simmer for 5 minutes, until the fish starts to flake and is just cooked.
  4. Pour into soup bowls, garnish with the chives, and serve with chunks of seeded batch loaf.