Chunky fish soup

Put the saffron threads in a small frying pan over a moderate heat and stir until they just begin to give off their aroma. Immediately tip the saffron threads onto a small plate and set aside.

Heat the oil in a large non-stick saucepan, add the bacon and cook over a moderate heat, stirring, for about 2 minutes. Add the potatoes, parsnips, celery and onion, and cook gently for about 1 minute, stirring frequently.

Add the saffron threads, bay leaf and lemon zest, and season with salt and pepper to taste. Pour in the stock and slowly bring to the boil. Reduce the heat to moderately low, half cover the pan and simmer, stirring occasionally, for about 8 minutes or until the vegetables are almost tender when pierced with the tip of a knife.

Lay the pieces of haddock on top of the vegetables. Reduce the heat to low and cover the pan tightly. Simmer for 7–8 minutes or until the fish will flake easily and all the vegetables are tender. Remove and discard the bay leaf and lemon zest.

Ladle the soup into bowls, sprinkle with the chopped spring onions and serve immediately.