Cullen Skink

Name: Cullen Skink
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 500g Smoked Haddock, Undyed (Finnan haddie), skin on; 500ml Whole Milk; 300ml Water; 400g Floury Potatoes, Peeled and diced; 1 large Onion, Finely chopped; 25g Unsalted Butter; 1 leaf of Bay Leaf; 2 tbsp Parsley, Fresh, chopped, plus extra to garnish; Some Pepper (Black), Freshly ground; Some Salt, To taste; the fish is salty; add only if needed

Cullen Skink is a rich, comforting Scottish smoked-haddock chowder with creamy potatoes and sweet onion — simple, hearty, and warming. Silky milk-based broth infused with smoky fish and bay creates a depth of flavor, finished with a sprinkle of fresh parsley for brightness. It’s an elegant yet homely soup that comes together with modest ingredients and little fuss.

Cullen Skink is a rich, comforting Scottish smoked-haddock chowder with creamy potatoes and sweet onion — simple, hearty, and warm... Show more

Traditional British Recipe

Health Grade

A- · Excellent

Time

45 min

Price

2,29 €

Calories

347 kcal

low calorie

easy

meal prep

one pot

Method

Prep the vegetables

Peel and dice the Floury Potatoes into small, even pieces, then finely chop the Onion. Keep the potato pieces roughly the same size so they cook at the same rate.

Poach the haddock

Pour the Whole Milk and Water into a saucepan, add the Bay Leaf, and lay in the Smoked Haddock. Warm gently over medium heat until the liquid reaches a bare simmer, then cook for 8 minutes until the fish is opaque and flakes easily. Lift the fish onto a plate and keep the poaching liquid in the pan.

Cook the base

Melt the Unsalted Butter in the same pan over medium-low heat, then add the onion and cook for 5 minutes until soft and translucent. Stir in the potatoes and the reserved poaching liquid, bring everything back to a gentle simmer, and cook for 12 minutes until the potatoes are tender. Remove the bay leaf, then flake the haddock into chunky pieces while the soup simmers.

Finish and serve

Stir the flaked fish back into the soup with the chopped Parsley, then season with freshly ground black pepper and salt only if needed. Warm gently for 2 minutes just until everything is hot, then ladle into bowls and finish with extra parsley.