Cullen Skink (Scottish Creamy Smoked Haddock/Cod, Leek & Potato Chowder) – Authentic United Kingdom Recipe
From the coastal village of Cullen in Moray, Scotland: a velvety, smoky fish and leek chowder.
- Country of Origin
- 🇬🇧 United Kingdom (Northern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Flaky smoked or fresh haddock/cod, Tender Yukon Gold potatoes, Sweet leeks and crusty bread, Bay leaf, Chives
Ingredients for Cullen Skink (Scottish Creamy Smoked Haddock/Cod, Leek & Potato Chowder) (4 Servings)
- 1.25 lbs (or 2.5 cups) flaky smoked or fresh haddock/cod, prepped into bite-sized pieces
- 1.5 cups tender Yukon Gold potatoes, washed and trimmed
- 1 cup sweet leeks and crusty bread
- 1 medium onion and 3 cloves garlic, finely minced with bay leaf
- 1.5 tbsp traditional United Kingdom seasoning (chives, butter, cream, cracked black pepper)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and bay leaf for 3–4 minutes until fragrant.
- Stir in chives, butter, cream, cracked black pepper and toast for 45 seconds to release the essential oils of United Kingdom's kitchen.
- Add flaky smoked or fresh haddock/cod and tender Yukon Gold potatoes, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in sweet leeks and crusty bread, adjust seasoning, and ladle steaming hot into deep bowls.