Smoked haddock, bacon and saffron chowder
PUBLISHED: 16:24 22 January 2014 | UPDATED: 16:24 22 January 2014
Archant © 2012
Serves four large portions
1 fillet of undyed smoked haddock, approximately 250g, skinned
50g dry cured smoked streaky bacon (optional)
1 litre milk
300g peeled potato, diced
Pinch of saffron
4 free range eggs for poaching (optional)
Salt and ground white pepper
1 Wash the leek and cut into small dice.
2 Do the same with the onion.
3 Gently fry the leek and onion in the butter, softening but ensuring you do not colour.
4 Dice the potato to 5mm square. Add to the leek and onion and cook for approx three minutes.
5 Skin the smoked haddock.
6 Remove the bones.
7 Cut the skinned and boned fish into chunks.
8 Place the fish in to the saucepan.
9 Add the saffron.
10 Pour in the milk.
11 Simmer for 25 minutes, stirring gently to break the fish into natural flakes. Season to taste, taking care with the salt as the fish is smoked.
12 Cut the bacon into lardons and fry until crispy.
13 Break the egg into the simmering water.
14 Poach gently. Place the soup into a deep bowl, top with the bacon and the poached egg, sprinkle with chives and serve.