Cullen is a wee town in the north east of Scotland and Cullen Skink is traditionally made with Finnan haddock, chunks of potatoes and onions. The word skink means soup or stew. I found this recipe on a Scottish website. Enjoy!
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- 1Pour the milk into a large saucepan. Remove the leaves from the parsley and add the stalks to the milk. Finely chop the leaves and keep to one side. Add the bay leaf and the haddock to the milk.
- 2Bring the milk to a gentle boil and cook for 3 minutes. Remove the pan from the heat and leave for 5 minutes for the herbs to infuse their flavour into the milk.
- 3Remove the haddock from the milk with a slotted spoon and put to one side. Strain the liquid through a fine sieve and reserve the herb-infused milk.
- 4Heat the butter in another saucepan, add the onions and cook gently until translucent about 5 mins, taking care not to burn them.
- 5Add the milk to the onions, then add the potato and stir until totally incorporated into the milk and should be a thick, creamy consistency.
- 6Flake the smoked haddock into meaty chunks taking care to remove any bones you may find. Add to the soup.
- 7Add the chopped parsley leaves to the soup and bring to a gentle simmer and cook for a further 4 - 5 minutes. Do not over stir. If over stirred then you will break up the fish too much.
- 8Taste the soup and add salt and pepper as needed, be careful with the salt, the fish will impart quite a salty flavour all on its own.
- 9Serve hot with crusty bread.
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Nutritional Facts for Cullen Skink (Scottish Smoked Haddock Chowder)
Serving Size: 1 (283 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 336.6
- Calories from Fat 141
- Total Fat 15.7 g
- Saturated Fat 9.3 g
- Cholesterol 129.4 mg
- Sodium 1163.0 mg
- Total Carbohydrate 15.3 g
- Dietary Fiber 1.2 g
- Sugars 1.9 g
- Protein 32.5 g
The following items or measurements are not included:
flat leaf parsley