Smoked Haddock Soup

• 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

1. Place saffron threads in a small bowl.
2. Add one tablespoon of boiling water and leave to infuse for 10 minutes.
3. Meanwhile melt butter in a large pan and cook leeks for 5 minutes, uncovered over medium heat.
4. Stir in the potatoes, add the milk, stock and saffron liquor; bring to the boil and season well with black pepper.
5. Cover and simmer for 10 minutes, until potatoes are cooked.
6. Skin and cut the haddock into large cubes; gently lower into the pan.
7. Cover and simmer for 5 minutes, until the fish starts to flake and is just cooked.
8. Pour into soup bowls, garnish with the chives and serve with chunks of multigrain bread.

kashmiri saffron, butter, leeks, new potatoes, milk, fish stock, haddock, fresh chives

Taken from www.food.com/recipe/smoked-haddock-soup-166705 (may not work)