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Two bowls of Scottish Cullen Skink with spoons, butter and cream in jug

Scottish Cullen Skink Smoked Haddock Soup

Janice Pattie
A rich and creamy smoked haddock chowder, based on a traditional Scotish recipe.
5 from 7 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course appetiser, lunch, Soup
Cuisine British, Scottish
Servings 4
Calories 284 kcal

Equipment

  • large frying pan or saute pan
  • Sharp knife
  • chopping board
  • Electic Blender
  • Lemon zester or grater
  • Fish slice
  • Straining spoon
  • Sieve

Ingredients
 

  • 1 medium onion
  • 425 grams potatoes
  • 15 grams butter
  • 2 teaspoon vegetable oil
  • 250 grams smoked haddock undyed
  • 250 millilitres milk
  • 250 millilitres water
  • 160 millilitres single cream
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 10 grams parsley
  • 10 grams chives
  • 1/4 teaspoon lemon zest optional

Instructions
 

  • Put the smoked haddock fillets in a large frying pan or saute pan and cover with the milk and water.
  • Add half the onion, in one piece, and the bayleaf and bring to a gentle simmer.
  • Simmer for 5 minutes until the smoked haddock is just cooked. Remove the fish to a plate.
  • While the smoked haddock cools, strain the milk into a jug or bowl to remove the onion and bay leaf.
  • Remove any skin or bones from the smoked haddock and gently flake the fish, leave as many large flakes as you can.
  • Wash and dry the pan.
  • Cut the onion very finely, peel and dice the potatoes into 1 cm cubes.
  • Put the butter and oil in the pan and heat gently until bubbling. Add the onion and cook for 5 minutes, then add the potatoes and cook gently in the butter until the onion is soft and transparent.
  • Pour the reserved milk over the cooked onion and potato and simmer until the potatoes are just tender.
  • Remove half the potatoes with a straining spoon and put them on the plate with the smoked haddock.
  • Blend the remaining milk, potatoes, and onions in a jug blender or using a stick blender until the liquid is smooth and thickened.
  • Either wash and dry your saute pan or use a clean saucepan and return the blended soup to the pan.
  • Finely chop the parsley and chives. If using, remove the zest from half a lemon with a zester or fine grater.
  • Put the flaked smoked haddock, potato cubes, lemon zest (if using), 100ml of single cream and chopped parsley into the blended soup and gently stir to combine.
  • If the soup seems too thick, then add a little milk until it is the consistency of thick cream.
  • Serve warm with a tablespoon of cream swirlled on top of the bowl and sprinkled with finely chopped chives and a few chive flower, if liked.

Notes

If you do not have a blender, you can mash and sieve the potatoes and mix wiht the milk. 

Nutrition

Calories: 284kcalCarbohydrates: 7gProtein: 19gFat: 20gSaturated Fat: 13gCholesterol: 107mgSodium: 695mgPotassium: 435mgFiber: 1gSugar: 4gVitamin A: 970IUVitamin C: 7mgCalcium: 139mgIron: 1mg