Cullen Skink – Scottish Smoked Haddock Chowder
Cullen skink is an incredibly flavorful, smoked haddock chowder originating in Scotland. It’s thick, and hearty soup that has won over so many taste buds around the world.
Chances are you’ve heard of Cullen skink, but had no idea what it was.
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To me, it didn’t even sound edible, and possibly more like an elusive animal! However, now that I’m a Cullen skink fan, I can assure you that it is extremely edible, and definitely not an animal.
Disclosure: I received two smoked haddocks from Stonington Seafood. All opinions are solely mine.
Edited to add: I’m so excited to tell you that Anthony Bourdain’s website Parts Unknown has featured my Cullen skink recipe, yes, this one you’re reading now!
What is Cullen Skink?
If you’re a clam chowder fan, I’m sure you’ll also love Cullen skink which is essentially a smoked haddock chowder. It is named after the town of Cullen on the coast in the northeast of Scotland. The town even has a Cullen Skink World Championship, just like the World Porridge Championship which I have won and judged in Carrbridge, Scotland! Apparently, the word skink is derived from the Gaelic word meaning “essence”.
History of Cullen Skink
This skink soup used to be made from scrapings of beef , but when it became hard to come by in the late 1800s, Cullen residents began using haddock which was plentiful from the sea, which they smoked.
After tasting Cullen skink in a tea room in Scotland many years ago, I knew it was one of those things I’d have to make at home. However, one difficulty in making this dish for those of us in the US, is obtaining smoked haddock. After a quick google search, I found an answer to my problem: Stonington Seafood!
If you have any doubts on trying this recipe, here’s a review from Lee:
“I was born about 20 miles from Cullen, in what was then called Banffshire, and we had Cullen Skink on a regular basis, I don’t think my Mother even used a recipe. When I was about six or seven, and starting to cook with her,
she just put everything in, using onions or leeks from the garden according to what was available.
The result was always delicious.
Now I finally come to the point of this note – I still make it without a recipe, but use pretty much EXACTLY your recipe! Thank you so much for bringing this childhood delight to the attention of America, nobody will be sorry once they have tried it! Now I’m hurrying off to Stonington Seafood to place an order!” -Lee
Where to Buy Smoked Haddock in the US
Stonington Seafood in Maine is Richard Penfold’s baby, and his name is proudly displayed on each package of smoked haddock (made by him personally). I can attest that this haddock is top quality, and as tasty as any Finnan haddie made in Scotland.
You see, Richard is from England, but learned his craft in Scotland, and after speaking to him on the phone, I learned that we see eye to eye when it comes to quality and perfection in what we do. He’s as passionate about his seafood as I am about cooking, so that should tell you something.
What is Finnan Haddie?
Finnan haddies are simply cold smoked haddock. There is still a debate on why the name “Finnan” is used, but this smoked fish is what is used to make proper Cullen skink, so we won’t argue.
Richard’s Finnan haddie and leek sauce recipe
Richard sent me two, big, beautiful smoked haddies (nickname for haddock), which incidentally happens to be my most favorite fish! My dad made his fish suppers in Scotland with haddock, and I honestly believe that anyone who says they don’t like fish would have changed their mind if they’d been able to taste these special fish (they were actually called “specials” as they were dipped in a breadcrumb coating after being battered).
The fish is very white, with big flakes and the most wonderful flavor that I can’t even begin to describe. There is nothing “fishy” about haddock (meaning no nasty smell or “fishy flavor”).
I filmed my Aunt Virginia making Cullen skink for the first time when I was in Scotland to judge the Scottish Baking Awards and to compete in the Golden Spurtle competition (which I won by making sticky toffee porridge!)
Here is a clip of her tasting it (if you don’t understand all of it, it’s because she’s speaking a mix of English and Italian). Click on her photo to view the video.
It was very tasty, (but not as good as the tea room version.)
Making the Best Cullen Skink
FIRST RECIPE: When I came home, I used the same recipe with my first pound of Finnan Haddie (except I used milk instead of water to cook the fish). Making it in my kitchen, it didn’t turn out as thick as I wanted, and I just kept remembering Melanie’s version, so I asked her for tips. This Cullen skink was delicious, but not the right consistency.
SECOND RECIPE: I made the next batch of Cullen skink from a recipe in a Scottish cookbook (keeping Melanie’s advice in mind). I think that because of the difference between the potatoes in Scotland and the US, mine still didn’t thicken enough.
Even with twice the amount of potatoes as in the recipe, and I ended up blending up about half the potatoes, which worked perfectly. I also noticed that the recipe posted on Stonington Seafood’s site uses this method. This version was wonderful and the consistency was perfect.
THIRD RECIPE: I still had half a Finnan haddie left after this, and decided to try a leek version, since both Melanie and my friend, Jill, from Mad About Macarons, use them when making their Cullen skink.
What was the Verdict?
All three Cullen skink versions I made tasted fabulous and I’m sure it was due to Stonington Seafood’s haddies. They had such huge, beautiful flakes and no dark yellow coloring like the one I purchased from the grocery store in Glasgow.
My family agreed; they loved each Cullen skink recipe: no complaints, just compliments. So I really think that as long as you have good quality smoked haddock, and other ingredients, you just can’t go wrong! It’s a wonderful, winter-time comfort food, but for warmer weather, I’d just make it less thick.
Are Stonington Seafood products are available near you? The only unfortunate part for those of us on the west coast and not near a supplier, is the shipping. The haddies have to be expedited in a cooler due to their perishable nature. However, we’re hoping that Richard may soon have his product in more locations (like Los Angeles). Stay tuned.
This final recipe is a sort of mix of all the recipes I tried, so I hope you enjoy it! As I said, I think Cullen skink relies more on quality of ingredients more than quantities and measurements.
Cullen Skink: Scottish Smoked Haddock Chowder
recipe adapted from Great British Cookery by Lucy Knox, & Kris Burrin, & Melanie Andrews
FULL PRINTABLE RECIPE BELOW
Ingredients
- smoked haddock (Stonington Seafood for great quality haddies)
- whole milk
- good quality butter, like Lewis Road Creamery
- onion or leeks
- potatoes
- salt
- pepper
- fresh parsley
Directions for Cullen Skink
Place the smoked haddock skin side down in a pan and pour enough of the 20 oz of milk just to cover them. Remove the fish, bring the milk to a boil, then put the smoked haddock back in, reduce the heat, and simmer over low heat for 4 minutes.
Remove the smoked haddock from the milk and allow to cool while preparing the rest of the Cullen Skink ingredients. Strain the milk into a jug and set aside.
In another pot, add the butter and onions or leeks, and sauté for a few minutes until the onions are transparent, but not brown. Next, add the milk from the smoked haddock along with the rest of the original 20 ounces of milk, the diced potatoes, and about half a teaspoon of salt. Simmer gently until the potatoes are ready.
Meanwhile, prepare the smoked haddock. When the fish is cool enough to handle, pull the skin off (it comes off very easily).
Flake the fish into large pieces.
When the potatoes are cooked, remove about one quarter to one half of the chowder (depending on how thick you like it). Pour into a container to puree (I use an immersion blender), then return to the pot.
Add the flaked fish, taste, and adjust the seasoning. Add some pepper, if desired. Cook for about two minutes.
Serve the Cullen Skink
Ladle into bowls with a little drizzle of cream, if desired, and a sprinkle of chopped parsley. Some hearty fresh bread is also highly recommended!
Stonington Seafood
Have you ever tried Cullen skink? Do you have a favorite way of making it? Let me know in the comments below.
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Cullen Skink, Just a Strange Scottish Name for Smoked Haddock Chowder
Ingredients
- 1 lb smoked haddock (Stonington Seafood for great quality haddies)
- 2 ½ cups whole milk
- 1 oz butter (good quality, like Kerrygold)
- 1 ½ cups onion (diced, or sliced leeks)
- 2 large potatoes (peeled and diced)
- ½ tsp salt (to taste)
- ⅛ tsp pepper (to taste)
- ¼ tsp fresh parsley (chopped, to serve)
Instructions
- Place the smoked haddock skin side down in a pan and pour enough milk just to cover them. Remove the fish, bring the milk to a boil, then put the smoked haddock back in, reduce the heat, and simmer over low heat for 4 minutes.
- Remove the smoked haddock from the milk and allow to cool while preparing the rest of the Cullen Skink ingredients. Strain the milk into a jug and set aside.
- In another pot, add the butter and onions or leeks, and sauté for a few minutes until the onions are transparent, but not brown. Next, add the milk from the smoked haddock along with the rest of the original milk, the diced potatoes, and salt. Simmer gently until the potatoes are ready.
- Meanwhile, prepare the smoked haddock. When the fish is cool enough to handle, pull the skin off (it comes off very easily).
- Flake the fish into relatively large pieces.
- When the potatoes are cooked, remove about one quarter to one half of the chowder (depending on how thick you like it). Pour into a container to puree (I use an immersion blender), then return to the pot.
- Add the flaked fish, taste, and adjust the seasoning. Add some pepper, if desired. Cook for about two minutes to heat, but don't boil. Sprinkle of chopped parsley, and some hearty bread.
Notes
- Use fresh, quality ingredients for the best results.
Nutrition
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I had Cullen Skink in Scotland a few months ago. It was okay but filled to the brim with potatoes. I bought some fresh smoked haddock and made a batch similar to your recipe…instead of onions I used shallot, leeks and garlic, and added 1/2 cup diced celery and a pinch of saffron. I’m now a Cullen Skink addict! I’ve made it a few times since coming home and it’s still delicious, however the frozen smoked haddock here in Toronto will never be as good as the super fresh haddock from that Scottish fish shop.
Thank you for your recipe for Cullen skink. I had this in Scotland and fell in love. I live in Tennessee, so finding smoked haddock will be a problem
Hi Beverly, Tennessee shouldn’t be outrageously expensive for shipping from Stonington Seafood, at least I hope not! Good luck!