Melt the butter in a very large
saucepan over a low heat. Throw
in the onions, celery and garlic,
and cook gently for about 10
minutes, stirring occasionally,
without allowing the vegetables to
colour. Stir in the cayenne, and
cook for a further minute.
Meanwhile, combine the bouillon
powder with 2 litres/31?2 pints water
in another saucepan and bring to
the boil. Scatter in the saffron,
reduce the heat and add the
smoked haddock. Poach gently for
about 3 minutes, then scoop it out
and set aside. Reserve the stock.
Add the potato to the pan of vegetables and stir thoroughly.
Pour in the stock, bring to a strong
simmer, half-covered, and cook for
10 minutes. Add the cauliflower
and season. Cook for about 20
minutes until the vegetables are
completely tender. Remove from
the heat, leave to cool slightly, then
purée in a blender.
Return the soup to the large
saucepan and bring to the boil.
Skin and flake the haddock
(discarding any bones), add to the
soup with the coriander and stir
thoroughly. Now reduce the heat
to a simmer and cook for a few
minutes until everything is piping
hot. Taste, adjust the seasoning if
required (you shouldn’t need extra
salt), and serve.