British & Irish

Cullen Skink

Name: Cullen Skink
Total time: 40 min
Yield: 4 servings
Cuisine: British & Irish
Ingredients: 400g undyed smoked haddock fillet; 1 large onion (finely chopped); 400g waxy potatoes (peeled and diced); 300ml whole milk; 300ml water or fish stock; 30g butter; fresh chives (chopped)

Scotland's beloved, smoky smoked haddock chowder — thick, creamy, and deeply warming, with potatoes, leeks, and a gentle hit of the sea.

40 minutes

Serves 4

Soup

Contains common allergens

Fish Dairy Seafood

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Instructions

6 steps

1
Poach the fish: Place the smoked haddock in a wide pan. Cover with the milk and water (or stock). Bring to a very gentle simmer and poach for 5 minutes until the fish flakes easily.

2
Flake the fish: Carefully remove the haddock from the liquid with a slotted spoon. Reserve the poaching liquid. Once cool enough to handle, peel away the skin, check for bones, and flake the flesh into large chunks.
3
Sauté the onion: In a separate large heavy-based pot, melt the butter over medium heat. Add the finely chopped onion and gently fry for 5-8 minutes until soft and translucent, but not browned.
4
Cook the potatoes: Add the diced potatoes to the onions. Pour over the reserved poaching liquid. Bring to a simmer, cover, and cook for 15-20 minutes until the potatoes are very tender.
5
Thicken the soup: Take a potato masher and lightly crush about half of the potatoes directly in the pot. This naturally thickens the soup to a creamy consistency.
6
Finish and serve: Gently stir the flaked smoked haddock back into the pot and simmer for 2 minutes to heat through. Season with plenty of black pepper (you probably won't need salt). Serve hot, garnished with chopped chives.

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