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
250g smoked haddock fillets
400ml semi skimmed or full fat milk
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
- 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.
- 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.
- 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.