Smoked Haddock Soup with Kashmiri Saffron
This hearty fish soup is packed with leeks and potatoes. Serve with rustic seeded bread.
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
- 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.
- 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.
- Gently lower the haddock into the pan, cover and simmer for 5 minutes, until the fish starts to flake and is just cooked.
- Pour into soup bowls, garnish with the chives, and serve with chunks of seeded batch loaf.
Cook's tips
There is no need to add any salt to this soup, as the salt in the smoked fish will be sufficient.