Cullen Skink: A Creamy Scottish Smoked Haddock Chowder
Cullen Skink is a hearty, creamy soup originating from the fishing town of Cullen in northeast Scotland. Its simple ingredients – smoked haddock, potatoes, onions, and milk or cream – combine to create a deeply flavorful and comforting dish, perfect for a chilly evening. The key to a truly excellent Cullen Skink lies in the quality of the smoked haddock; look for a good, rich smoky flavour.
Serves: 4-6
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
- 2 lbs smoked haddock fillet, skin on
- 1 large onion, finely chopped
- 2 lbs potatoes, peeled and diced into 1-inch cubes
- 4 cups milk (or a mixture of milk and cream for extra richness)
- 2 tbsp butter
- Freshly ground black pepper to taste
- Freshly chopped chives or parsley, for garnish (optional)
Instructions for cooking Cullen Skink
1. Prepare the haddock: Place the smoked haddock fillets in a large bowl and cover with cold water. Soak for at least 15 minutes to remove excess salt. This step is crucial for preventing an overly salty soup. After soaking, gently flake the haddock, discarding the skin and any bones. Set the flaked fish aside. Reserve the soaking liquid.
2. Sauté the onion: Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Be careful not to brown the onions.
3. Add potatoes and liquid: Add the diced potatoes to the pot, stirring to coat them in the butter and onion. Pour in about 4 cups of the reserved haddock soaking liquid, ensuring the potatoes are just covered. Add a little extra water if necessary. Bring to a boil, then reduce the heat to a simmer, cover, and cook until the potatoes are tender, about 15-20 minutes.
4. Blend the soup (optional): Traditionally, Cullen Skink is left somewhat chunky, but for a creamier texture you can use an immersion blender to partially blend the soup. Be careful not to over-blend; you want some texture remaining.
5. Stir in the haddock and milk: Stir in the flaked smoked haddock, and gently heat through for a few minutes. Do not boil, as this will toughen the fish. Slowly pour in the milk (and cream, if using), stirring continuously to prevent curdling. Heat through gently, but again, do not boil.
6. Season and serve: Season generously with freshly ground black pepper. Taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with freshly chopped chives or parsley, if desired.
Serve hot with crusty bread for dipping – a perfect pairing for this delicious and comforting Scottish classic. Enjoy!