Illustrative image
The finished dish may look different depending on the ingredients and preparation.
EasySoups & BrothsfishCC0 1.0 Universal
Traditional Scottish Cullen Skink (Smoked Haddock and Potato Chowder)
Classic Scottish fishing village chowder: tender flakes of undyed smoked haddock poached in milk, folded with buttery mashed and cubed potatoes, sweet leeks, and fresh chives.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Undyed smoked haddock fillets500 g
- Floury russet or Maris Piper potatoes, diced500 g
- Whole milk 3.5%600 ml
- Water250 ml
- Country butter 82%40 g
- Yellow onion, finely diced1 pc
- Fresh chives, finely snipped3 tbsp
- Fine sea salt (sparingly due to fish)Ā½ tsp
- Ground white pepperĀ¼ tsp
Preparation Steps
1
Place smoked haddock in a pan with milk and water; bring to a gentle simmer and poach 5 mins. Flake fish into chunks, discarding skin; strain and reserve the fragrant poaching milk.
6 min timer
2
Melt butter in a soup pot and sautƩ onion 5 mins. Add diced potatoes and reserved poaching milk. Simmer gently 12-15 mins until potatoes are tender.
15 min timer
3
Roughly crush some potatoes with a masher to thicken the broth naturally. Fold in flaked smoked haddock, season with white pepper, warm 2 mins, and finish with fresh chives.
3 min timer
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
340
Protein
32g
Carbohydrates
28g
Fat
12g
Allergens
FishMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: British & European Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & British Traditional Cookery Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
