Cullen skink
This simple Scottish smoked haddock chowder is hearty, comforting and delicious.
Servings: 3 - 4
Calories: 230kcal
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Ingredients
- 8 oz smoked haddock ("finnan haddie" if possible)
- 1 cup water
- 10 oz potato (approx 2 medium)
- ½ onion
- ½ leek (or extra onion - you want approx 1 cup/120g combined for 1 quantity)
- 1 pinch black pepper
- 1 tablespoon unsalted butter
- ¾ cup milk or use part milk, part cream
Instructions
- Put the smoked haddock in a pot/pan just big enough to fit it in a singe layer and pour over the water. It should just cover the fish. Set over a medium-low heat and bring to a boil. By the time it starts to bubble, the fish should be cooked through. If it's not, let it simmer another minute. Remove from the heat and take the fish out of the pot and set aside.
- Meanwhile, peel and cut the potatoes into a small dice and finely dice the onions and leek.
- Warm the butter in another pot/pan over a medium heat and add the onion and leek. Cook for a couple minutes until they soften but don't let them brown - turn down the heat and/or add a little more butter if needed.
- Once the leek and onion have softened and are just translucent, add the potato and some pepper. Stir so they become coated in butter then cover and let the vegetables sweat a couple minutes.
- Add the cooking liquid from the fish to the onion and potatoes, straining it to hold back any foam or skin etc. Cover again and bring to a simmer. Let it cook around 5-10 minutes until the potato is tender. The exact timing depends a little on the potato variety and size of the chunks.
- As the soup is cooking, remove any skin and bones from the smoked haddock and break it up into relatively large flaked pieces.
- Once the potatoes are cooked, blend part of the soup. You can either remove a couple of spoonfuls of solids and blend the rest in a blender, or if you have an immersion blender, just blend more to one side so some is left un-blended.
- Add the flaked haddock and milk to the pot and stir. Warm it very gently then serve. (You can top with a little fresh chopped parsley if you like.)
Video
Notes
If you don't have a leek, you can use all onion for this, but the mix of both helps add a nice additional flavor and some bursts of color.
I would recommend whole milk for this to help the flavor be that bit richer. You can also use part milk, part cream for a slightly creamier soup.
Nutrition
Calories: 230kcal | Carbohydrates: 19g | Protein: 24g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 621mg | Potassium: 838mg | Fiber: 3g | Sugar: 4g | Vitamin A: 523IU | Vitamin C: 14mg | Calcium: 147mg | Iron: 4mg