Cullen Skink,, what a cool name for a dinner. I've enjoyed this traditional Scottish chowder many times and I absolutely love it. Its made from combination of ingredients that were made for each other, smoked haddock, leeks, onion, milk, parsley and potatoes, what more could you ask for.
Its a great way to use up left over potatoes as the recipe calls for pre-boiled tatties so make sure you have them prepared before you start. Its a really easy recipe but just be sure to read it through before you start cooking. Hope you enjoy this beautiful chowder as much as my family do.
Serves 2 as a main or 4 as a starter
Prep time 15 mins
Cooking time 40 mins
300g smoked haddock fillet, preferably un-dyed
450ml whole milk
2 bay leaves
1/2 tsp fennel seeds (optional)
50g, of a handful of fresh parsley, divided in to 2 and roughly chopped
3tbsp salted butter
1 onion, finely diced
1 medium leek, about 70g, washed and finely sliced
250g boiled potatoes, they should be roughly 2cm square
Pinch of salt and pepper for seasoning
In a saucepan add the smoked haddock, you may want to chop it in half if its to long, the milk, bay leaves, fennel seeds if using and half of your chopped parsley.
Slowly bring to the boil and once its bubbling turn the heat down to low and continue to cook for 4 mins. After this time take it off the heat and leave to one side for a few minutes. After 2 minutes take the fish out and set aside.
Heat 2 tbsp's of your butter in a medium sized saucepan on a medium heat. Once melted add the onion and leek and gently sauté for about 10 minutes. You can add a 1/4tsp of salt and ground black pepper half way through.
Now that your onions and leeks are nice and soft use a sieve and strain the infused milk in to the onions and leeks, you can throw away the bay leaves, fennels seeds and parsley.
Add the cooked potatoes and gently bring to the boil, you can use a potato mashed to break down the potatoes a bit and thicken the soup.
Remove the skin of the haddock and break the flesh into big flakes, being careful to check for any bones. Now add this to the chowder.
Add in the last tbsp of butter, stir until melted and then leave for a few minutes to warm through, have a taste and adjust the seasoning if need be, at this point I normally add a little more cracked black pepper.
Divide in to bowls and garnish with the remaining chopped parsley. Serve with a big chunk of crusty bread!!
