Saffron, garlic and smoked haddock soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Garlic cloves (or more to taste | |
| 1 | Onion, peeled and sliced | |
| 1 | pounds | Potatoes, waxy type is best scrubbed and diced |
| 1 | pinch | Saffron threads |
| Dill, handful of fresh herb | ||
| 1 | pint | Water |
| 8 | ounces | To 12 oz Mackerel, undyed fillet, skinned |
| 1 | pint | Milk |
| Seasoning | ||
Directions
Simmer the garlic, onion, potatoes and saffron in the water, together with the dill stalks, saving some of the feathery tops for decoration.
When the vegetables are soft, add the fish, cut into pieces, and let it steam on top of the vegetables for a minute or two.
Remove the dill stalks and put the fish and vegetables into a blender with half the cold milk, to cool down the mixture, before belnding it. Add the rest of the milk and bring to the boil. Season to taste and serve.
If you prefer a chunkier texture, more of a chowder, do not blend the mixture.
A grating of nutmeg adds a pleasing flavour to the soup.
The smooth version is also very good served chilled, with the dill blended with a little cream and swirled in.
Taken from The Times Magazine 10/June/1995 typed for you by peter@...