The Lavender House - Smoked Haddock, Saffron and Chive Chowder
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!
Copyright Richard Hughes, The Lavender House, Brundall, Norwich, England.
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