Haddock And Corn Chowder With Saffron

• 2 tablespoons olive oil
• 1 onion chopped
• 12 cherry tomatoes or 3 tomatoes, finely chopped
• 1 1/8 pounds haddock fresh or frozen, thawed fillets, cut into smaller pieces
• 1 11/16 cups double cream
• 3 pinches saffron strands
• 2 tablespoons fresh parsley chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 strips bacon

1. Heat the oil in a pan, add the onion and saute for 3-4 minutes, or until softened. Add the tomatoes, saute very briefly.
2. Stir in sweetcorn kernels and cook for 1-2 minutes.
3. Add the haddock or cod fillets cut into smaller pieces, cream, saffron and simmer for 5-6 minutes, or until the fish is cooked through. Sprinkle with parsley, season with salt and black pepper and stir.
4. Meanwhile, crisply fry bacon rashers; place them on the paper towel to remove the excess fat. Crush them into crumbs.
5. Serve in soup bowls, topped with bacon crumbs.

olive oil, onion, tomatoes, haddock, double cream, saffron strands, parsley, salt, black pepper, bacon

Taken from www.yummly.com/recipe/Haddock-And-Corn-Chowder-With-Saffron-1240112 (may not work)