Cullen Skink Recipe
A traditional Scottish coastal classic of velvety, comforting chowder featuring flakes of oak-smoked haddock, tender Maris Piper potatoes, and sweet leeks simmered in double cream.
Ingredients
- • 25g butter
- • 1 medium onion
- • 400g potatoes
- • 280g smoked haddock (approximately 2 fillets)*
- • 300ml whole milk (about 1 and 1/4 cups)
- • 300ml boiling water (about 1 and 1/4 cups)
- • Optional - Fish stock cube*
- • Optional - Parsley to garnish*
- • Optional - 2 tablespoons double cream*
Preparation Steps
Put the milk and smoked haddock skin-up (if there is any) into one pan and allow to sit. The milk should cover the whole fish. Don’t turn the heat on yet.
Finely chop an onion and peel and cube the potatoes.
Add the butter and onion to a pan and fry for around 5 minutes until the onion is soft but not brown.
Add the potatoes for a minute before pouring in 300ml of boiling water. Cover and allow to simmer for 15 minutes or so until the potatoes are cooked through.
Meanwhile, heat the milk and haddock gradually, moving the milk around with a wooden spoon every now and then so it doesn't stick. It should take about 5 minutes or so for the milk to heat up and then cook the fish for a further 5 minutes.
Remove the smoked haddock from the milk with a slotted spoon and keep the milk to one side.
Allow the fish to cool slightly and any skin or bones and discard them.
Take a masher or fork and roughly mash about a quarter of the potatoes. You can just do this in the pan, no need to take any out.
Add the milk to the pan of potatoes and onions and stir for a few minutes to combine.
Use a fork to separate the smoked haddock into large chunks then add to the pan and stir gently through. Salt and pepper to taste.
Add parsley or cream if you choose to.