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Cullen Skink (Scottish Smoked Fish Chowder) Recipe
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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.
Ingredients
Servings:
6
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
In a 3-quart saucepan, heat milk with bay leaf over medium heat until nearly simmering. Add fish and cook until just starting to flake. Using a slotted spoon, remove fish to paper towels to drain; set aside. Discard bay leaf. Transfer milk to heatproof mixing bowl or other container; set aside.
2
Wash saucepan and return to medium heat. Add butter and cook until melted. Add onion and cook, stirring frequently, until nicely softened but not browned, about 6 minutes.
3
Return milk to saucepan and add potatoes. Return milk to bare simmer. Then cook until potatoes are tender, about 10 minutes; stir and scrape saucepan occasionally to prevent milk from scorching.
4
Using a potato masher or large wooden spoon, crush potatoes in pot until partially mashed. You want a good range of potato bits, some so small they thicken the broth but also larger chunks.
5
Remove and discard any skin or bones from fish; then flake into the soup. Add cream. Season with salt and pepper, and, if desired, stir in pinch of cayenne. Serve, sprinkling chives on top of each bowl.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories670kcal33%
-
Fat29g1%
-
Saturated Fat17g0%
-
Carbohydrates49g2%
-
Fiber3g0%
-
Sugar11g0%
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Protein49g2%
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Cholesterol141mg7%
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Sodium301mg15%
Percent Daily Values are based on a 2,000 calorie diet.