Cullen Skink (Smoked Haddock Chowder)

Mike Denman

Mike Denman

24th January 2018
Mike Denman

Cullen Skink (Smoked Haddock Chowder)

Full of flavour and hearty, Cullen Skink is the perfect dish to serve not just on Burns Night but on any cold evening!

Ingredients

  • Ingredients
  • 1 Leek
  • 25g Butter
  • 200g Potato
  • 750ml Fish Stock
  • 1 Bay Leaf
  • 1 fillet Smoked Haddock (approx. 300-400g)
  • 60ml Double Cream
  • 10g Chives, finely chopped
  • 1 Spring onion, finely sliced
  • Sea salt & ground black pepper to taste

Method

Method
1. Roughly chop and rinse the leek
2. Melt butter in a large pan, add the leek, cover and cook gently until soft
3. Add potato, fish stock, bay leaf and smoked haddock & a little seasoning, bring up to simmer and cook gently for 15 minutes
4. Remove smoked haddock with a slotted spoon, set aside and simmer the remaining ingredients for a further 15 minutes
5. When cool enough to handle, skin and flake the haddock
6. Add the cream to the soup and bring back to a simmer for a couple of minutes
7. Use a food processor to blend the soup to a smooth consistency, adjust the seasoning accordingly.
8. Place the flaked haddock, chives & spring onion into soup bowls and pour the chowder over to serve.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.