Cullen Skink (Scottish Smoked Haddock Chowder)

A hearty, flavorful chowder originating from the Scottish Highlands.

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Ingredients

Fish and Seafood

• 1 lb smoked haddock fillets
• 2 cups potatoes, peeled and diced
• 1 cup onions, chopped
• 3 cloves garlic, minced

Vegetables

• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 tbsp fresh parsley

Dairy

• 1 cup heavy cream
• 1/4 cup chopped fresh chives

Pantry

• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper

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Cullen Skink Sauce

Mix the following:

• 2 cups fish stock
• 1 cup heavy cream

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Recipe Steps

1. Prepare the Ingredients

Chop and dice all ingredients as needed.

2. Sauté the Vegetables

Heat olive oil in a large saucepan over medium heat. Add chopped onions, celery, carrots, salt, black pepper, thyme, and cayenne pepper. Cook until the vegetables are tender, about 5-7 minutes.

3. Add Garlic and Fish Stock

Add minced garlic to the pan and cook for 1 minute. Then add fish stock and stir well to combine.

4. Simmer the Chowder

Bring the mixture to a simmer and let it cook until the vegetables are tender, about 10-12 minutes.

5. Add Haddock Fillets

Add smoked haddock fillets to the saucepan and poach for 3-4 minutes or until cooked through.

6. Blend the Chowder

Use an immersion blender to blend half of the chowder until it is partially smooth. Alternatively, you can transfer part of the chowder to a blender and puree before returning it to the pan.

7. Stir in Heavy Cream and Chives

Stir in heavy cream and chopped fresh chives. Continue cooking over low heat for an additional 2-3 minutes or until heated through.

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Optional: Crispy Bacon Topping

• Cook 6 slices of bacon in a pan until crispy, then

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Generated time: 2026-03-14 09:23:40