Cullen Skink Soup (Smoked Haddock Chowder)

A creamy and comforting Scottish chowder made with smoked haddock, potatoes, and leeks. A classic winter warmer.

Prep Time

15 minutes

Total Time

45 minutes

Calories

1875 kcal

Difficulty

Easy

Equipment

1 item

Cost

£2.43/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

500gSmoked Haddock Fillets(Skinless and boneless, preferably undyed)

£6.00

500gPotatoes(Maris Piper or similar, peeled and diced)

£0.60

2mediumLeeks(White and light green parts only, sliced)

£1.50

750mlMilk(Full-fat milk for a richer flavour)

£0.85

250mlWater(Alternatively use fish stock for a deeper flavour)

25gButter(Unsalted butter)

£0.25

1leafBay Leaf

£0.10

2tbspFresh Parsley(Chopped, for garnish)

£0.30

to tasteBlack Pepper(Freshly ground)

£0.05

to tasteSalt

£0.05

Total Cost

£9.70

£2.43 per serving

Instructions

1.
Place the smoked haddock in a large pot with the milk and water (or fish stock). Add the bay leaf. Bring to a gentle simmer and cook for about 5-7 minutes, or until the haddock is just cooked through. Be careful not to overcook it.
2.
Remove the haddock from the pot with a slotted spoon and set aside to cool slightly. Reserve the milk.
3.
Once the haddock is cool enough to handle, flake it into bite-sized pieces, discarding any skin or bones.
4.
In the same pot, melt the butter over medium heat. Add the leeks and cook gently for about 5-7 minutes, or until softened but not browned.
5.
Add the diced potatoes to the pot and stir to coat with the butter and leeks. Cook for a further 2-3 minutes.
6.
Pour the reserved milk over the potatoes and leeks. Bring to a simmer and cook for about 15-20 minutes, or until the potatoes are tender.
7.
Use an immersion blender to partially blend the soup to create a creamy texture, leaving some chunks of potato for texture. Alternatively, remove about half of the soup and blend it in a regular blender before returning it to the pot.
8.
Return the flaked haddock to the pot and gently heat through for a couple of minutes. Be careful not to overcook the haddock.
9.
Season to taste with salt and freshly ground black pepper.
10.
Ladle the Cullen Skink into bowls and garnish with fresh chopped parsley. Serve hot.

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My Notes

Nutrition Information

Nutrition per serving (500g)

1875 kcal / 7845 kJ

Carbs

150g

58% of RDA

Fat

77g

110% of RDA

Protein

135g

270% of RDA

Detailed Breakdown

Fibre

25 g

83% of RDA

Sugar

50 g

56% of RDA

Sodium

3500 mg

152% of RDA

Saturated Fat

48 g

240% of RDA

Chef's Tips

For an even richer flavour, use double cream instead of some of the milk.

A squeeze of lemon juice at the end can brighten the flavours.

Serve with crusty bread for dipping.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Cullen Skink Soup (Smoked Haddock Chowder)

Ingredients

Instructions