Cullen Skink (Scottish Smoked Fish Chowder)
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
622 kcal
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Course
Main Course
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Cuisine
Scottish
Cullen Skink (Scottish Smoked Fish Chowder)
Description
The Cullen Skink recipe highlights smoked haddock simmered gently in milk to impart a delicate, smoky base to the chowder. Onions are softened in butter before adding the diced Yukon Gold potatoes, which cook until tender and are then partly mashed for a satisfying, variable texture. Finished with heavy cream and seasoned simply with salt, pepper, and fresh parsley, this chowder offers a balance of rich creaminess and the distinct smoky flavor of the fish without overwhelming the palate.
Its thick and comforting texture makes Cullen Skink suitable as a starter or a light main dish, especially during cooler seasons. Parsley adds a fresh note when served, complementing the creamy broth and smoked fish.
Ingredients
- 4 cups milk whole
- 1 pound smoked haddock , real finnan haddie if you can source it; can substitute smoked cod in a pinch
- 4 tablespoons butter quality
- 1 yellow onion finely chopped, medium
- 1 1/2 pounds yellow potatoes diced into 1/4 to 1/2 inch cubes, firm, such as Yukon Gold
- 1/2 cup heavy cream aka double cream
- 1 teaspoon kosher salt , plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 3 tablespoons parsley chopped, fresh, for serving
Instructions
- Place the smoked haddock in a small saucepan and pour milk over it just until the fish is covered (if it has skin on it, place it in the pan so the skin is facing down). Set aside and let it sit for 15 minutes. After 15 minutes, it's time to poach the fish. Gently heat the milk. Once it comes to a very low simmer, gently cook the haddock for about 5 or until just cooked through. Let it cool briefly while you prepare the other ingredients.
- Melt the butter in a pot and cook the onions until they are soft and translucent, 5-7 minutes. Add the cubed potatoes and cook for another couple of minutes. Pour in milk from the cooked smoked haddock, add the potatoes, salt and pepper. Bring the milk to a gentle simmer to avoid it scorching, and simmer the potatoes, covered, until they're soft, about 10 minutes. Use a potato masher to mash some of the potatoes so that you have a mixture of mashed, small, and large chunks. If you prefer a smoother, thicker consistency, mash them a little more. For the creamiest results I recommend pureeing some of the potatoes, either in a blender or using an immersion blender. Stir in the cream and let it heat through for a minute. Remove any skin and bones from the cooked smoked haddock and then use a fork to flake it off into chunks. Add the smoked haddock to the soup and let it heat through for a minute or two. Add salt and pepper to taste. Served sprinkled with some fresh parsley. Serve with Scottish oatcakes or some good hearty bread. Makes 4 generous servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Calories | 622kcal | 31% |
| Carbohydrates | 45g | 15% |
| Protein | 41g | 82% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 180mg | 60% |
| Sodium | 1427mg | 59% |
| Potassium | 1626mg | 35% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 1278IU | 26% |
| Vitamin C | 36mg | 40% |
| Calcium | 406mg | 41% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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