Cullen Skink, Just a Strange Scottish Name for Smoked Haddock Chowder
User Reviews
5
Cullen Skink, Just a Strange Scottish Name for Smoked Haddock Chowder
Description
The recipe starts by simmering smoked haddock skin-side down in milk to gently cook it and infuse the milk with smoky flavor. After removing the fish, the milk is brought to a boil and then combined with sautéed onions or leeks, diced potatoes, salt, and pepper before simmering until the potatoes are tender. The cooled haddock is skinned and flaked into large pieces to add back to the chowder. This process creates a creamy base with chunks of smoky fish suspended within.
The chowder is rich from butter and milk with mild onion sweetness. The smoked haddock provides a distinctive smoky depth without overwhelming the palate. Diced potatoes contribute a creamy texture when cooked through, while fresh parsley adds a touch of herbal freshness at serving.
Cullen Skink can be served as a starter or light meal, ideally with crusty bread to soak up the chowder. The balance of flavors makes it a satisfying dish in cooler weather. Fresh, quality ingredients enhance the smokiness and overall flavor of the chowder.
Ingredients
- 1 lb smoked haddock (Stonington Seafood for great quality haddies)
- 2 ½ cups milk whole
- 1 oz butter (good quality, like Kerrygold)
- 1 ½ cups onion (diced, or sliced leeks)
- 2 large potato peeled and diced
- ½ tsp salt (to taste)
- ⅛ tsp black pepper to taste
- ¼ tsp parsley chopped, to serve, fresh
Instructions
- Place the smoked haddock skin side down in a pan and pour enough milk just to cover them. Remove the fish, bring the milk to a boil, then put the smoked haddock back in, reduce the heat, and simmer over low heat for 4 minutes.
- Remove the smoked haddock from the milk and allow to cool while preparing the rest of the Cullen Skink ingredients. Strain the milk into a jug and set aside.
- In another pot, add the butter and onions or leeks, and sauté for a few minutes until the onions are transparent, but not brown. Next, add the milk from the smoked haddock along with the rest of the original milk, the diced potatoes, and salt. Simmer gently until the potatoes are ready.
- Meanwhile, prepare the smoked haddock. When the fish is cool enough to handle, pull the skin off (it comes off very easily).
- Flake the fish into relatively large pieces.
- When the potatoes are cooked, remove about one quarter to one half of the chowder (depending on how thick you like it). Pour into a container to puree (I use an immersion blender), then return to the pot.
- Add the flaked fish, taste, and adjust the seasoning. Add some pepper, if desired. Cook for about two minutes to heat, but don't boil. Sprinkle of chopped parsley, and some hearty bread.
Notes
- Use fresh, quality smoked haddock and ingredients to ensure the best chowder flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 293kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 81mg | 27% |
| Sodium | 849mg | 35% |
| Potassium | 1044mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 347IU | 7% |
| Vitamin C | 27mg | 30% |
| Calcium | 187mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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