I cooked up this delicious bowl of Cullen Skink the other day which is a creamy Smoked Haddock Chowder and is also a famous Scottish delicacy. Hubby wasn’t feeling too well so he needed some TLC and we both love this soup.
I’ve eaten this recipe loads of times in restaurants all over Scotland. Sometimes it contains onions but I prefer to use leeks and some chefs add sweetcorn too. It’s up to you. It”s often made with full cream milk plus some single cream for a very indulgent version, like the one pictured below which I enjoyed once at the Castle Bay Hotel.
This wonderful hotel is on the beautiful island of Barra in the Outer Hebrides. Just have a drool over this gorgeous bowl of Cullen Skink heaven I was served up after a day walking around the stunning beaches, watching seals and birds……
The breathtaking scenery, wildlife and tranquility of Barra has to be experienced. We try and visit every year as we just the love the island so much. The best bit is that the airport is a beach and you actually land on the sand! Put this destination on your bucket list and enjoy some of the most amazing fish and seafood you will ever taste.
Here’s my Cullen Skink recipe. There’s no right or wrong way to make this, just tailor make to how you like it. I sometimes make a lighter Weight Watcher version using skimmed milk but have also made this recipe using semi-skimmed. Both are delicious.
The amounts below make 2 BIG portions and we ate the whole damn lot!
2 or 3 medium potatoes, peeled and chopped into chunks
1 leek, sliced
2 knobs of butter
2 or 3 fillets (approx 260g) of naturally smoked haddock (bones and skin removed)
600ml of milk (skimmed, semi or full cream)
1 fish stock cube or fish stock pot ( eg Tesco brand )
1 tablespoon of fresh chopped parsley, plus a bit extra for a garnish
Freshly ground black pepper to taste
First chop the potatoes into cubes and parboil until not quite cooked but still retaining some bite. Then drain and set aside.
Saute 1 sliced leek in a couple of knobs of butter, then add the drained potatoes. It helps if you mash the potatoes a bit at this stage with a masher or fork to squash some of the pieces. This will thicken the soup later. Leave a few pieces as chunks to add texture.
Now add most of the milk, a fish stock pot, the fresh parsley and some freshly ground black pepper to taste. Mix the stock cube in well.
Next lay the fish fillets on top and pour the rest of the milk over the surface so that the fish can poach in the wonderful flavours.
Simmer gently over a low heat for around 10 min with a lid on the pot, until the fish is cooked. Avoid stirring or it will break the fish up.
Serve in warm bowls with homemade sourdough bread.
It tasted absolutely beautiful with a delicate smokey flavour from the fish and is just what you need to warm you up on a cold wet day 😀