Smoked haddock, saffron, chilli, chickpea broth

Posted On January 23, 2020 By Kathryn

This recipe for a smoked haddock broth was thrown together in a matter of moments for a very quick lunch. It delicious, wholesome and satisfying. Smoked haddock is a constant in my fridge. You can always whip up a tasty soup or broth with it, and smoked haddock fishcakes are a family favourite.


For more soup recipes try The Superfood Chowder and The Hangover Soup

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Serves 4

250g smoked haddock fillets

400ml semi skimmed or full fat milk

10g butter

1 generous tablespoon of olive oil

1 small onion, finely diced

2 sprigs of thyme, leaves picked

500ml vegetable stock

1 400g can of chickpeas, drained

70g frozen peas

50g frozen sweetcorn

small pinch of chilli flakes

small pinch of saffron


  1. Place the smoked haddock fillets skin side up in a small saucepan and cover with the milk. Bring to the boil, simmer for a moment and remove from the heat. The fish will carry on poaching in the hot liquid.
  2. In another saucepan, melt the butter and sauté the onion with the thyme for about 7 minutes, until soft. Add the vegetable stock, chickpeas, peas, sweetcorn, chilli flakes and saffron. Bring to the boil and simmer for 3-4 minutes.
  3. Pour in the milk used to poach the fish, and finish by flaking the fish into the soup. Heat through once more, taste for seasoning and serve.