Smoked Haddock Soup

1. 1

   Place saffron threads in a small bowl.

2. 2

   Add one tablespoon of boiling water and leave to infuse for 10 minutes.

3. 3

   Meanwhile melt butter in a large pan and cook leeks for 5 minutes, uncovered over medium heat.

4. 4

   Stir in the potatoes, add the milk, stock and saffron liquor; bring to the boil and season well with black pepper.

5. 5

   Cover and simmer for 10 minutes, until potatoes are cooked.

6. 6

   Skin and cut the haddock into large cubes; gently lower into the pan.

7. 7

   Cover and simmer for 5 minutes, until the fish starts to flake and is just cooked.

8. 8

   Pour into soup bowls, garnish with the chives and serve with chunks of multigrain bread.

* Per serving · 4 servings · Values may vary.

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