Cullen skink is a smoky fish chowder from Scotland, arguably one of the best chowders i have ever tasted and super simple to make too! Serve it up with a huge hunk of freshly baked bread for a hearty meal in itself, or a smaller portion as a starter for your Burn's night celebrations.
Serves 4
Here's how.......
Ingredients
300g smoked, un-dyed, skinned and boned haddock
300ml veg stock
400ml whole milk
100 ml double cream
6 finely sliced baby leeks
2 large knobs butter
3 medium sized, peeled cubed potatoes (1" cubes)
2 bay leaves
seasoning
Method
gently sauté leeks in butter, add potatoes and cook gently for a couple of minutes. add stock and simmer on low.
In a separate pan add milk, bay leaves, a knob of butter and seasoning heat to a gentle simmer and add fish cut into bitesize cubes. Poach very gently on low for 5-10 minutes or until fish is cooked, white and flaky.
Add fish and milk to the large saucepan containing the potatoes, stock and leeks and add cream. cook on low for 10 minutes or until potatoes are easily breaking up.
Fish out bay leaves stir through cream and serve sprinkled with freshly chopped parsley.
Enjoy as a starter to my Burns night hotpot! or why not try Cranachan as a delicious desert?
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