Golden Fish Chowder

This warming fish soup, which is substantial enough to serve as a main course, is given a beautiful golden colour and warm spiciness by the saffron. Do not be tempted to use dyed smoked haddock – naturally smoked, un-dyed fish has an infinitely superior flavour and texture. You can use the skin from the fish fillets to make the fish stock, together with any trimmings removed from the bones, and can also, of course, ask your fishmonger for some extra fish bones for stock.