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5.0 from 9 votes

Cullen skink

This simple Scottish smoked haddock chowder is hearty, comforting and delicious.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 3 -
Calories: 230 kcal
Course: Appetizer , Lunch
Cuisine: Scottish

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

    Cup of Yum
  1. 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.
  2. Meanwhile, peel and cut the potatoes into a small dice and finely dice the onions and leek.
  3. 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.
  4. 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.
  5. 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.
  6. As the soup is cooking, remove any skin and bones from the smoked haddock and break it up into relatively large flaked pieces.
  7. 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.
  8. 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.)

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 Information

Calories 230kcal (12%) Carbohydrates 19g (6%) Protein 24g (48%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 74mg (25%) Sodium 621mg (26%) Potassium 838mg (24%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 523IU (10%) Vitamin C 14mg (16%) Calcium 147mg (15%) Iron 4mg (22%)

Nutrition Facts

Serving: 3-

Amount Per Serving

Calories 230

% Daily Value*

Calories 230kcal 12%
Carbohydrates 19g 6%
Protein 24g 48%
Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 74mg 25%
Sodium 621mg 26%
Potassium 838mg 18%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 523IU 10%
Vitamin C 14mg 16%
Calcium 147mg 15%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.