Smoked Haddock Soup

With Kashmiri Saffron. A great recipe from Waitrose.

• Ready In: 40 mins
• Serves: 4

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.