Total Time
Prep 15 mins
Cook 25 mins

With Kashmiri Saffron. A great recipe from Waitrose.

Ingredients Nutrition


  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.
Most Helpful

I've tried cooking this recipe and I love it. So simple and tasty!

gesclarin September 26, 2011

Lovely soup, delicately flavoured and very attractive to look at. Quick to prepare, and was popular with everyone. Not having access to Kashmiri saffron, I used Iranian, but I'm fairly sure that most of the satisfied diners turned a blind eye to my little subterfuge ;-)

Syrinx May 27, 2007