Cullen Skink Recipe (Scottish Smoked Haddock Chowder)
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Smoked haddock warmed in milk with a bay leaf flavors the whole pot, and that infused milk becomes the base of this soup named after the village of Cullen in northeast Scotland.
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There is no salt in the ingredient list because smoked fish brings its own, and how much varies by product. Fully cooked potato, not cream or flour, thickens it.
Ingredients
Instructions
- 1
Dice the 350 g potatoes into even bite-size cubes so they cook at the same rate.
Finely chop the 130 g onion, then chop the parsley and keep it aside for the final simmer.
- 2
Put the 700 ml milk, 350 g smoked haddock, and bay leaf in a pot.
Warm over low heat for 8 minutes, keeping the milk below a boil so it takes on smoke flavor without scorching.
- 3
Lift out the fish carefully and flake it into large pieces, keeping them intact for texture.
Strain the infused milk to remove the bay leaf and small bits, then reserve the milk for the soup base.
- 4
Melt the 20 g butter in the empty pot, then cook the onion over medium-low heat.
Stir until it turns translucent and smells sweet, then add the diced potatoes before the onion browns.
- 5
Pour in the strained milk and stir so the potatoes are covered.
Simmer gently, not rapidly, until the potatoes crush easily against the spoon and release enough starch to thicken the soup.
- 6
Return the flaked fish, then add the black pepper and parsley.
Simmer gently only until the fish is warmed through, then serve.
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