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Cullen Skink (Scottish Smoked Fish Chowder) Recipe

Name: Cullen Skink (Scottish Smoked Fish Chowder) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 4 cups (950ml) whole milk; 1 bay leaf; 1 pound (450g) finnan haddie (Scottish smoked haddock), or homemade cold-smoked fish (see note); 2 tablespoons (30g) unsalted butter; 1 medium (8-ounce; 225g) yellow onion, finely diced; 1 pound (450g) Yukon gold potatoes, peel on or off as desired, cut into 1/4-inch cubes; 1/2 cup (120ml) heavy cream; Kosher or sea salt and freshly ground black pepper; Pinch cayenne pepper (optional); Finely minced chives, for garnish

Prep Time

Cook Time

40m

Total Time

40m

This Cullen Skink recipe is a traditional Scottish smoked fish chowder that is creamy and comforting. With smoked haddock, onions, potatoes, and a hint of cayenne pepper, this hearty soup is perfect for a cozy night in. Top it off with some minced chives for a delicious finishing touch.

Chowder

Haddock

Scottish