Haddock and corn chowder with saffron Recipe

• 2 tbs olive oil
• 1 onion, chopped
• 12 cherry tomatoes or 3 tomatoes, finely chopped
• 250g sweet corn from a can, washed and strained
• 500g haddock, fresh or frozen (thawed) fillets, cut into smaller pieces
• 400ml double cream
• 2-3 pinches saffron strands
• 2 tbs fresh parsley, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 strips of bacon

Directions

1.

Heat the oil in a pan, add the onion and sauté for 3-4 minutes, or until softened. Add the tomatoes, sauté very briefly. Stir in sweetcorn kernels and cook for 1-2 minutes.

2.

Add the haddock or cod fillets cut into smaller pieces, cream, saffron and simmer for 5-6 minutes, or until the fish is cooked through. Sprinkle with parsley, season with salt and black pepper and stir.

3.

Meanwhile, crisply fry bacon rashers; place them on the paper towel to remove the excess fat. Crush them into crumbs. Serve in soup bowls, topped with bacon crumbs.