Scottish Cullen Skink Smoked Haddock Chowder Recipes

Steps:

• 1. Pour the milk into a large saucepan. Remove the leaves from the parsley and add the stalks to the milk. Finely chop the leaves and set aside. Add the bay leaf and the haddock to the milk.
• 2. Bring the milk to a gentle boil and cook for 3 minutes. Remove the pan from the heat and leave for 5 minutes to allow the herbs to infuse their flavor into the milk.
• 3. Remove the haddock from the milk with a slotted spoon and set aside. Strain the liquid through a fine sieve and reserve the herb-infused milk.
• 4. Heat the butter in another saucepan, add the onions and cook gently until translucent, about 5 minutes.
• 5. Add the milk to the onions, then add the mashed potatoes and stir until totally blended into the milk. It should be thick and creamy.
• 6. Flake the smoked haddock into meaty chunks, taking care to remove any bones. Add chunks to the soup.
• 7. Add the chopped parsley leaves to soup and bring to a gentle simmer, cooking for an additional 5 minutes. Do not over-stir. Add salt and pepper to taste.
• 8. NOTE: Sometimes Cullen Skink is served with a poached egg on top for a more filling soup.

Steps:

• Pour the milk into a large saucepan. Remove the leaves from the parsley and add the stalks to the milk. Finely chop the leaves and keep to one side. Add the bay leaf and the haddock to the milk.
• Bring the milk to a gentle boil and cook for 3 minutes. Remove the pan from the heat and leave for 5 minutes for the herbs to infuse their flavour into the milk.
• Remove the haddock from the milk with a slotted spoon and put to one side. Strain the liquid through a fine sieve and reserve the herb-infused milk.
• Heat the butter in another saucepan, add the onions and cook gently until translucent about 5 mins, taking care not to burn them.
• Add the milk to the onions, then add the potato and stir until totally incorporated into the milk and should be a thick, creamy consistency.
• Flake the smoked haddock into meaty chunks taking care to remove any bones you may find. Add to the soup.
• Add the chopped parsley leaves to the soup and bring to a gentle simmer and cook for a further 4 - 5 minutes. Do not over stir. If over stirred then you will break up the fish too much.
• Taste the soup and add salt and pepper as needed, be careful with the salt, the fish will impart quite a salty flavour all on its own.
• Serve hot with crusty bread.

Steps:

• Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
• Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
• Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.

Steps:

• Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once.
• Take the haddock from the pan and remove the skin and bones.
• Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
• Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish.
• Add the milk to the fish stock and bring back to the boil.
• Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
• Add the fish and reheat.
• Check for seasoning.
• Just before serving, add the butter in small pieces so that it runs through the soup.
• Serve with chopped parsley on top, accompanied by triangles of toast.