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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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With Kashmiri Saffron. A great recipe from Waitrose. 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. Add one tablespoon of boiling water and leave to infuse for 10 minutes.
2. Meanwhile melt butter in a large pan and cook leeks for 5 minutes, uncovered over medium heat.
3. Stir in the potatoes, add the milk, stock and saffron liquor; bring to the boil and season well with black pepper. Cover and simmer for 10 minutes, until potatoes are cooked.
4. Skin and cut the haddock into large cubes; gently lower into the pan. Cover and simmer for 5 minutes, until the fish starts to flake and is just cooked.
5. Pour into soup bowls, garnish with the chives and serve with chunks of multigrain bread.
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