SAFFRON FISH SOUP

Preparation Method :

• Put the parsnip, carrots, onion, celery, bacon, lemon juice, saffron strands and fish heads in a large saucepan with water and bring to the boil. Boil gently for about 20 minutes or until reduced by half.
• Discard any mussels that are open and don't close when tapped sharply. Add the rest to the pan of stock.
• Cook for about 4 minutes until they have opened. Strain the soup and return the liquid to the pan. Discard any unopened mussels, then remove the remaining ones from their shells and set aside.
• Add the leeks and shallots to the soup, bring to the boil and cook for 5 minutes. Add the dill and haddock, and simmer for a further 5 minutes until the fish is tender.
•  Remove the haddock, using a slotted spoon, then flake it into a bowl, using a fork.
• In another bowl, whisk together the eggs and double cream. Whisk in a little of the hot soup, then whisk the mixture back into the hot but not boiling liquid.
• Continue to whisk for several minutes as it heats through and thickens slightly, but do not let it boil.
• Add the flaked haddock and mussels to the soup and check the seasoning. Garnish with tiny sprigs of dill and serve piping hot.