dinner · everyday
Cullen skink with smoked haddock
A creamy Scottish-style chowder of leek, potato and smoked haddock in a milky broth, thickened with some mashed potato and topped with chives.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains milk and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Rinse the leek and slice the white and pale green parts. Peel the potatoes and cut them into small cubes.
-
2
Melt the butter in a saucepan and cook the leek for 5 minutes until soft. Add the potatoes and water and simmer for about 12 minutes, until the potatoes are tender.
-
3
Add the milk and heat to a gentle simmer. Lay in the haddock and poach until it reaches 63°C (145°F) and flakes easily. Remove it, throw away the skin and bones, and flake the fish.
-
4
Crush a few of the potatoes against the side of the pot to thicken the broth. Return the fish, season with black pepper and scatter chopped chives on top.
