Though traditionally a breakfast fish, I'll eat smoked haddock at any time of the day. Once in a while we would have a wet fish van visit our village, and Mum would simply poach the haddock in a little water and serve it with lots of mash. This is a soup version, and it's good for breakfast, lunch or as a substantial starter. The saffron, as well as perfuming the dish, will replace that vivid yellow that you get if you purchased fluorescent yellow-dyed fish!

Serves 4
Contains Dairy
Vegetarian

Ingredients

• 1 fillet of undyed smoked haddock, approx. 250g (skinned and boned)
• 50g butter
• 100g onion
• 100g leek
• 1 litre milk
• 300g potatos, peeled
• pinch saffron
• chopped chives
• freshly milled white pepper, salt

Instructions

1. Wash the leek, cut into small dice. Do the same with the onion.

2. Dice the potato into 5 mm squares.

3. Gently fry the leek and onion in the butter, softening them, but ensuring you do not colour them.

4. Add the potato dice, cook for a further 3 minutes, stirring frequently.

5. Add the milk and the saffron, bring to a gentle simmer.

6. Cut the fish into chunks, add to the milk.

7. Simmer for 15 minutes, stirring gently to break up the fish into natural flakes.

8. Season to taste, taking care with the salt as the fish is smoked.

9. Ladle into bowls, sprinkle with chives and serve.

10. Can be pureed or liquidised.