Fennel and fish is a time-honoured favourite. Here the fennel is made into a rich velvet soup containing saffron – producing strong enough flavours to stand up to the flakes of smoked haddock that are served inside the soup.
Fennel and Saffron Soup with Smoked Haddock
Serves 4
200g smoked haddock
600g fennel
2 star anise
1 white onion
1l chicken stock
100g double cream
0.5g saffron
100g butter
50ml extra virgin olive oil
Place the chicken stock into a large pan and bring to a simmer; once simmering remove from the heat and add the smoked haddock.
Let the haddock cook for 5 minutes before removing and putting it on a plate to one side. Reserve the stock.
Peel the onion and slice as finely as possible. Place a large pot on a medium heat and add the butter along with the sliced onion.
Cook gently until the onion is soft and translucent without colouring.
Slice the fennel as finely as possible and add this to the pan along with the star anise and saffron. Cover with a lid and allow to cook for 5 minutes, stirring from time to time and making sure it is not colouring. Next add the stock and cream, bring to a simmer and cook for 10 minutes.
Once cooked, remove the pan from the heat and allow to cool slightly before removing the star anise and pouring the contents into a liquidiser and blending until smooth. Once smooth, return to a clean pot and keep warm.
Flake the smoked haddock into bite-size pieces.
Plate the soup in bowls and add the haddock, followed by a drizzle of olive oil.
Graeme Cheevers is head chef at Martin Wishart at Loch Lomond within Cameron House Hotel. Visit mwlochlomond.co.uk or call 01389 722504
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