Cullen Skink

Cullen Skink

A traditional Scottish smoked haddock chowder from Cullen on the Moray coast, made with undyed smoked haddock simmered gently in milk with potato and onion until silky and creamy.

Prep

10 min

Cook

35 min

Total

45 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •600 g (1 lb 5 oz) undyed smoked haddock fillet, Finnan haddie if available; skin on
• •600 ml (2½ cups) whole milk
• •250 ml (1 cup) water
• •1 whole (1 medium) onion, finely chopped
• •400 g (14 oz) potato, floury type such as Maris Piper, peeled and diced
• •30 g (2 Tbsp) butter, unsalted
• •1 bay leaf bay leaf
• •3 g (1 tsp) fresh flat-leaf parsley, finely chopped, plus extra to serve
• •1 g (to taste) white pepper, freshly ground; black pepper is a substitute
• •salt, to taste, go easy: smoked haddock is salty

Steps

1. 1 Rinse the smoked haddock briefly under cold water. Place in a wide saucepan with the milk, water, bay leaf and half the chopped onion. Bring just to a gentle simmer over medium heat, then lower the heat and poach for 4 to 6 minutes, until the flesh flakes easily and reads 63 °C (145 °F) on an instant-read thermometer at the thickest part. Lift the fish out with a slotted spoon, reserve the poaching liquid, and let the fish cool enough to handle.
2. 2 Meanwhile, melt the butter in a separate heavy saucepan over medium heat. Add the remaining chopped onion and a pinch of salt and sweat gently for 6 to 8 minutes until soft and translucent but not browned.
3. 3 Add the diced potato to the onions, pour in the reserved haddock poaching liquid, and bring to a gentle simmer. Cook for 12 to 15 minutes, until the potato is completely tender and beginning to break down at the edges.
4. 4 Skin and bone the cooled haddock, flaking the flesh into large pieces.
5. 5 Partially mash the soup with a potato masher or the back of a spoon so about a third of the potato breaks down to thicken the broth, leaving plenty of chunks for texture.
6. 6 Return the flaked haddock to the pot along with the parsley and white pepper. Warm through very gently for 2 to 3 minutes; do not boil or the milk may curdle. Taste and adjust salt only if needed.
7. 7 Ladle into warm bowls, finish with extra chopped parsley and serve with crusty bread or plain oatcakes.