Cullen Skink Recipe

Scottish · Soup · 45 min total

A classic Scottish smoked haddock chowder, creamy and comforting with a subtle smoky flavor.

Ingredients

• 500g smoked haddock fillet
• 500ml whole milk
• 500ml water
• 1 large onion, finely chopped
• 2 medium potatoes, peeled and diced
• 30g butter
• 2 tablespoons plain flour
• 200ml double cream
• Salt and white pepper to taste
• Fresh chives, chopped for garnish

Instructions

1. Place the smoked haddock in a large saucepan with the milk and water. Bring to a gentle simmer and poach for 5 minutes until the fish is just cooked. Remove the fish with a slotted spoon, reserving the poaching liquid. Flake the fish, discarding skin and bones.
2. In a separate large pot, melt the butter over medium heat. Add the onion and cook gently for 5 minutes until softened but not browned.
3. Stir in the flour and cook for 1 minute.
4. Gradually whisk in the reserved poaching liquid, then add the diced potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are tender.
5. Stir in the flaked haddock and cream. Season with salt and white pepper to taste. Heat through gently without boiling.
6. Serve hot, garnished with chopped chives.

Tips

• For a thicker soup, mash some of the potatoes before adding the fish.
• Cullen Skink can be made ahead and reheated gently; do not boil.
• Serve with crusty bread for a complete meal.

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