Cullen Skink Recipe - Scottish Smoked Haddock Chowder in 45 Minutes
Make authentic cullen skink in 45 minutes with just smoked haddock, potatoes, and milk - no cream or flour needed. The smoked fish poaches in milk until deeply smoky, then diced potatoes simmer until their starch thickens everything into a silky chowder. Hearty enough for a main course, simple enough for a weeknight dinner.
Adjust Servings
Instructions
- 1
Dice potatoes and finely chop onion.
- 2
Warm milk with fish and bay leaf over low heat for 8 minutes.
- 3
Remove fish, flake it, and strain the infused milk.
- 4
Saute onion in butter, add potatoes and milk, and simmer until soft.
- 5
Return flaked fish, add pepper and parsley, and simmer 3 minutes.
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