Cullen Skink (Scottish Smoked Fish Chowder)
An iconic soup from the Moray region of northeast Scotland, Cullen Skink epitomizes true Scottish comfort food. Every spoonful carries the essence of Scotland’s rugged coastline and rich culinary heritage. This creamy Scottish smoked fish chowder features smoked haddock – its star ingredient – for a truly unique and unparalleled flavor. If you’re looking for an authentic taste of coastal Scotland, look no further!
Cullen skink is a traditional Scottish soup made from smoked haddock, potatoes, onions, and milk or cream. It’s similar to a fish chowder but the smoked haddock gives it its distinctively rich and robust flavor. While recipes differ to some extent, those simple ingredients are consistent. The texture of the soup is where Scottish cooks diverge with some enjoying it more brothy and chunky while others prefer to mash or puree some of the potatoes to thicken the soup. Others still like to add a bit of cream to it for a richer flavor and creamier texture.
- 4 cups whole milk
- 1 pound smoked haddock , real finnan haddie if you can source it; can substitute smoked cod in a pinch
- 4 tablespoons quality butter
- 1 medium yellow onion , finely chopped
- 1 1/2 pounds firm yellow potatoes such as Yukon Gold , diced into 1/4 to 1/2 inch cubes
- 1/2 cup heavy cream (double cream)
- 1 teaspoon kosher salt , plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh parsley for serving