Entree: United Kingdom – Scotland Lowlands – Cullen Skink (Hearty Scottish smoked haddock and potato chowder)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 10 min

Total 55 min

Ingredients

- 2 smoked haddock fillets, approx. 8 oz (225 g) each, skin-on
- 1.5 lb (680 g) waxy potatoes, peeled and cut into 1/2-inch (1 cm) cubes
- 1 medium onion, about 6 oz (170 g), finely chopped
- 1 leek, white and light green parts only, sliced thin (about 6 oz / 170 g)
- 4 tbsp (60 g) unsalted butter
- 3 cups (720 ml) fish stock or water
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 2 bay leaves
- 1/2 tsp (1 g) freshly ground white or black pepper
- 1.5 tsp (9 g) fine sea salt, plus more to taste
- 2 tbsp (8 g) chopped fresh parsley
- Crusty bread, for serving

Instructions

1. Place the smoked haddock fillets in a wide pan with the fish stock or water, bring to a very gentle simmer, and poach for 6–8 minutes until just cooked through; remove the fish and set aside to cool, reserve the poaching liquid.
2. In a separate large pot, melt the butter over medium heat and sweat the chopped onion and leek until soft and translucent, about 5–7 minutes, without browning.
3. Add the diced potatoes, bay leaves, and 2 cups (480 ml) of the reserved poaching liquid (add stock or water if needed) to the pot; simmer until potatoes are tender, about 12–15 minutes.
4. Flake the cooled haddock into large pieces, removing any skin and bones; stir the flaked fish into the pot.
5. Add the milk and cream, warm gently without boiling for 3–5 minutes to combine and thicken slightly; season with salt and pepper to taste.
6. Remove bay leaves, stir in chopped parsley, and serve the Cullen Skink hot with crusty bread.