Traditional Cullen Skink

March 5, 2025 By: Browne Trading Company

Time: 30 minutes

Before refrigeration, many seafoods were smoked as a form of preservation. Finnan "haddie" is said to have originated in the fishing village of Findon, Scotland, where haddock would be butterflied and lightly smoked by burning peat. The smoked fillets can be enjoyed over mashed potatoes or in Cullen skink - a thick chowder that is warm and comforting, perfect for the colder months.

Cullen skink is most associated with Scottish cuisine, so this recipe is an excellent choice for Burns Night supper or St. Andrew's Day feasting. However, smoked haddock is consumed throughout the British Isles, Maritime Canada, and Maine, too.

INGREDIENTS

Yield: 4 servings

1 to 1.5 pounds smoked haddock fillets
1 medium onion, finely chopped
2 medium potatoes, peeled and diced
4 cups milk
1 cup water or fish stock
2 tablespoons butter
1 bay leaf
Freshly ground black pepper, to taste
Salt, to taste
Fresh parsley, chopped, for garnish

PREPARATION

Step 1

Place the smoked haddock fillets in a large pot. Cover them with the milk and water (or fish stock) and add the bay leaf. Gently heat the milk mixture over medium heat, ensuring it doesn't boil. Once the haddock is cooked through (about 5-8 minutes), remove the fish from the pot and set aside. Reserve the liquid (it will be your base for the soup).

Step 2

In the same pot, melt the butter over medium heat. Add the chopped onions and cook until softened (about 5 minutes). Add the diced potatoes and cook for another 2 minutes, stirring occasionally.

Step 3

Pour the reserved milk and water (or fish stock) from the haddock back into the pot with the potatoes and onions. Bring to a gentle simmer. Let it simmer for about 10-15 minutes, until the potatoes are tender and the soup has thickened slightly.

Step 4

While the soup simmers, break the smoked haddock into large flakes, discarding any skin or bones. Add the haddock flakes to the pot and stir gently to combine. Let it cook for another 5 minutes.

Step 5

Taste the soup and adjust seasoning with freshly ground black pepper and a pinch of salt if necessary. Be mindful that the smoked haddock has salt content its own. Remove the bay leaf.

Step 6

Ladle the Cullen Skink into bowls and garnish with chopped fresh parsley. Serve with crusty bread on the side for a perfect meal.

Original price

Starting at $16.00

$16.00

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