Cullen Skink
A classic Scottish smoked haddock chowder — thick, creamy, and warming. A Gloagburn seasonal special.
Prep
20 min
Cook
30 min
Total
50 min
Serves
4 portions
Contains Allergens
Nutritional Information
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Ingredients
- 600 g Smoked haddock (undyed, skin on)🐟 Fish
- 600 ml Whole milk🥛 Milk
- 50 g Butter🥛 Milk
- 1 large Onion (finely diced)
- 500 g Floury potatoes (peeled and diced)
- 150 ml Double cream🥛 Milk
- 2 Bay leaves
- small bunch Fresh chives (to garnish)
- Salt and white pepper (to taste)
Chef's Notes
Use undyed smoked haddock for the best flavour. Do not boil the soup once the cream has been added.
Method
- 1
Place the smoked haddock in a wide pan with the milk and bay leaves. Bring to a gentle simmer and poach for 8 minutes. Remove the fish and set aside. Reserve the poaching milk.
10 minutes
- 2
Flake the haddock into large pieces, removing the skin and any bones.
5 minutes
- 3
Melt the butter in a large saucepan over medium heat. Add the onion and cook gently for 8 minutes until softened.
8 minutes
- 4
Add the diced potatoes and the reserved poaching milk (discarding the bay leaves). Bring to a simmer and cook for 15 minutes until the potatoes are tender.
15 minutes
- 5
Lightly mash some of the potato to thicken the soup, leaving plenty of chunks.
2 minutes
- 6
Stir in the double cream and the flaked haddock. Heat gently — do not boil. Season with white pepper and a little salt if needed.
5 minutes
- 7
Ladle into warm bowls and garnish with snipped fresh chives.
Serve with crusty bread