Best 3 Scottish Cullen Skink Smoked Haddock Chowder Recipes

TRADITIONAL SCOTTISH CULLEN SKINK

Steps:

• Gather the ingredients.
• Put the milk, parsley stalks, bay leaf, and the whole piece of haddock into a large saucepan.
• Finely chop the parsley leaves. Set aside.
• Bring the milk to a gentle boil over medium heat. Lower the heat to low simmer, about 3 minutes.
• Remove the pan from the heat. Set aside for 5 minutes so the herbs and haddock infuse their flavors into the milk.
• Remove the haddock from the milk with a slotted spatula. Set aside.
• Strain the liquid through a fine mesh strainer. Discard the herbs.
• In another large saucepan over medium-low heat, add the butter and the onion. Cook gently until the butter melts and the onions become translucent, about 5 minutes. Be careful not to burn the onion.
• Add the infused milk and the potato to the onion-butter mixture. Stir until the potatoes dissolve and the soup thickens slightly.
• Flake the smoked haddock into bite-size chunks, discarding any bones. Add to the soup.
• Lower the heat to a gentle simmer. Add the chopped parsley and cook until the haddock is warmed through, about 5 minutes. Don't overstir, because the fish chunks might disintegrate.
• Season to taste with salt and pepper. Be careful with the salt, as the fish will impart quite a salty flavor all on its own.
• Garnish the soup with the reserved parsley leaves and more freshly ground black pepper. Serve with crusty bread, if desired.

SCOTTISH CULLEN SKINK (SMOKED HADDOCK CHOWDER)

Steps:

• 1. Pour the milk into a large saucepan. Remove the leaves from the parsley and add the stalks to the milk. Finely chop the leaves and set aside. Add the bay leaf and the haddock to the milk.
• 2. Bring the milk to a gentle boil and cook for 3 minutes. Remove the pan from the heat and leave for 5 minutes to allow the herbs to infuse their flavor into the milk.
• 3. Remove the haddock from the milk with a slotted spoon and set aside. Strain the liquid through a fine sieve and reserve the herb-infused milk.
• 4. Heat the butter in another saucepan, add the onions and cook gently until translucent, about 5 minutes.
• 5. Add the milk to the onions, then add the mashed potatoes and stir until totally blended into the milk. It should be thick and creamy.
• 6. Flake the smoked haddock into meaty chunks, taking care to remove any bones. Add chunks to the soup.
• 7. Add the chopped parsley leaves to soup and bring to a gentle simmer, cooking for an additional 5 minutes. Do not over-stir. Add salt and pepper to taste.
• 8. NOTE: Sometimes Cullen Skink is served with a poached egg on top for a more filling soup.

CULLEN SKINK (SCOTTISH SMOKED HADDOCK CHOWDER)

Steps:

• Pour the milk into a large saucepan. Remove the leaves from the parsley and add the stalks to the milk. Finely chop the leaves and keep to one side. Add the bay leaf and the haddock to the milk.
• Bring the milk to a gentle boil and cook for 3 minutes. Remove the pan from the heat and leave for 5 minutes for the herbs to infuse their flavour into the milk.
• Remove the haddock from the milk with a slotted spoon and put to one side. Strain the liquid through a fine sieve and reserve the herb-infused milk.
• Heat the butter in another saucepan, add the onions and cook gently until translucent about 5 mins, taking care not to burn them.
• Add the milk to the onions, then add the potato and stir until totally incorporated into the milk and should be a thick, creamy consistency.
• Flake the smoked haddock into meaty chunks taking care to remove any bones you may find. Add to the soup.
• Add the chopped parsley leaves to the soup and bring to a gentle simmer and cook for a further 4 - 5 minutes. Do not over stir. If over stirred then you will break up the fish too much.
• Taste the soup and add salt and pepper as needed, be careful with the salt, the fish will impart quite a salty flavour all on its own.
• Serve hot with crusty bread.