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Smoked Haddock Creamy Stew

Smoked haddock creamy stew with shallots, saffron and baby spinach

Ingredients:

3 Tbsp extra-virgin olive oil
8-10 shallots, skinned and finely chopped
900g-1.2kg smoked haddock, cut into chunks
1 pint/600ml double cream
1/2 tsp saffron strands
ground black pepper
4 oz/110g baby spinach leaves

Many thanks to Lady Claire MacDonald for allowing us to replicate this recipe from her book Simply Seasonal. This is a filling dish on its own but can be served with buttered bread or baby potatoes for the really ravenous! Perfect for cold winter afternoons.

Method:
Heat olive oil in a large sauté pan and cook the shallots until they are soft. Add the fish, the cream and the saffron, and heat gently until the cream is simmering. The fish will take about 3 minutes to cook. Season with pepper - the smoked haddock will be sufficiently salty - and put in the spinach: it will be a high mound, but cover the pan with a lid and it will wilt quickly. When it has wilted, combine it evenly, but carefully so as not to break up the pieces of fish more than you can help, with the contents of the sauté pan. To serve, ladle into warmed bowls.