Easy Cullen Skink Recipe: Scottish Smoked Fish Chowder
A creamy and comforting Scottish smoked fish chowder made with smoked haddock, potatoes, and onions. Perfect for a warming meal that’s easy to prepare yet full of flavor.
Equipment
- 1 large saucepan
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cups
- 1 Measuring spoons
- 1 Ladle
- 1 serving bowls
Ingredients
- 400 g smoked haddock fillets
- 2 tablespoons butter
- 1 medium onion finely chopped
- 2 medium potatoes peeled and diced
- 600 ml milk
- 200 ml water
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Melt the butter in a large saucepan over medium heat.
- Add the chopped onion and cook until soft and translucent.
- Add the diced potatoes, milk, and water to the pan. Bring to a gentle simmer and cook for 10-15 minutes, or until the potatoes are tender.
- Gently add the smoked haddock fillets and poach for 5-7 minutes until cooked through.
- Remove the fish, flake into pieces, and discard any bones or skin.
- Return the flaked fish to the saucepan and stir gently. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute smoked haddock with smoked cod if preferred.
- For a richer chowder, replace some of the milk with cream.
- Serve with crusty bread for a complete meal.