115min 4 ppl
Cullen Skink
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 10 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 38g
Carbs 32g
Fats 22g
About this dish
Smoked haddock poached directly in whole milk builds a deeply savoury, naturally smoky base that sets this authentic Cullen Skink apart from any ordinary chowder. A generous knob of cold butter stirred in off the heat gives the broth a silky, restaurant-quality richness that keeps you coming back for more.
Allergy Info
Dairy, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Medium onionfinely diced1
- Medium leeks, white and pale-green parts onlyfinely sliced2
- Floury potatoes (such as Maris Piper or King Edward), peeledcut into 1.5 cm dice600 g
- Flat-leaf parsleyfinely chopped2 tablespoons
Fish & Seafood
- Undyed smoked haddock fillet, skin on600 g
Dairy & Eggs
- Whole milk700 ml
- Unsalted butter30 g
- Unsalted butter, to finishcold20 g
- Double cream150 ml
Tins & Jars
- Fish stock300 ml
Spices & Seasonings
- Bay leaf1
- Black peppercornswhole4
- Flaky sea saltto taste
- White pepperto taste
Utensils
- Wide shallow pan
- Fine mesh sieve
- Slotted spatula
- Large saucepan
- Potato masher
- Meat thermometer
- Ladle
- Chopping board
- Chef's knife
Method
1
Finely dice the onion, finely slice the leeks, peel and cut the potatoes into 1.5 cm dice, and finely chop the parsley. Set each aside separately.
Approx. 20 minutes
2
Place the smoked haddock skin-side down in a wide, shallow pan. Pour over the whole milk and fish stock, add the bay leaf and peppercorns, and bring to a bare simmer over medium-low heat. Poach for 8–10 minutes until the fish flakes easily and is just cooked through — use a meat thermometer to check that the thickest part has reached an internal temperature of 63°C.
Approx. 10 minutes
3
Lift the haddock out with a slotted spatula and set aside to cool slightly. Strain the poaching liquor through a fine sieve into a bowl, discarding the bay leaf and peppercorns. Reserve the liquor.
Approx. 3 minutes
4
Flake the haddock into large, generous chunks, carefully discarding the skin and any pin bones. Set aside.
Approx. 3 minutes
5
Wipe out the pan and melt the 30 g of butter over medium-low heat. Add the onion and leeks and cook, stirring occasionally, for 10–12 minutes until completely soft and translucent but not coloured.
Approx. 12 minutes
6
Add the diced potatoes and pour in all of the reserved poaching liquor. Bring to a gentle simmer and cook for 15–18 minutes until the potatoes are completely tender when pierced with a knife.
Approx. 18 minutes
7
Use a potato masher or the back of a large spoon to roughly crush about one-third of the potatoes directly in the pan. This thickens the broth while keeping the soup pleasingly chunky and textured.
Approx. 2 minutes
8
Pour in the double cream and stir to combine. Return to a gentle simmer over low heat and cook for 3–4 minutes until the soup is creamy and slightly thickened.
Approx. 4 minutes
9
Gently fold in the reserved haddock flakes and remove the pan from the heat. Stir in the remaining 20 g of cold butter until fully melted and the broth looks glossy. Taste and adjust seasoning with flaky sea salt and white pepper.
Approx. 3 minutes
10
Ladle into warmed bowls and finish with a scattering of finely chopped flat-leaf parsley. Serve immediately with crusty bread or oatcakes.
Approx. 2 minutes
