- 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
Cullen Skink (Smoked Haddock Chowder) (Burns Night)
Mike Denman
24th January 2018
Cullen Skink (Smoked Haddock Chowder) (Burns Night)
60 min
Full of flavour and hearty, Cullen Skink is the perfect dish to serve not just on Burns Night but on any cold evening!
Ingredients
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.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
