Cullen Skink, Just a Strange Scottish Name for Smoked Haddock Chowder

Name: Cullen Skink, Just a Strange Scottish Name for Smoked Haddock Chowder
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: British, Scottish
Ingredients: 1 lb smoked haddock (Stonington Seafood for great quality haddies); 20 oz (2 1/2 cups) whole milk; 1 oz (1/4 stick) good quality butter, like Kerrygold; 8 oz (1 1/2 cups) diced onion or sliced leeks; 2 large potatoes, peeled and diced; salt and pepper; chopped fresh parsley and a dash of heavy whipping cream, to serve

February 4th, 2016 | 33 Comments

Cullen Skink may sound like an animal, but it’s actually an incredibly flavorful, chowder-type soup originating in Scotland.

Chances are you’ve heard of Cullen Skink and 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.

What is Cullen Skink?

If you’re a clam chowder aficionado/a, I’m sure you’ll also love Cullen Skink, which is essentially a smoked haddock chowder. After tasting it in a tea room in Scotland over a year 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, and the problem presents itself to those of us on the west coast, even more so. After a quick google search, I found an answer to my problem: Stonington Seafood!

This company is Richard Penfold’s baby, and his name is proudly displayed on each package of smoked haddock (made by him personally), and I can attest that this haddock is top quality, and as tasty as any Finnan Haddie (another term for smoked haddock) 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.

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 for the Scottish Baking Awards.

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 it.

It was very tasty, (but not as good as the tea room version.)

Recipe Testing

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.

cullen skink, smoked haddock — Cullen Skink at Craigard Tea Room, Helensburgh

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? Click here to see the locations. 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 with leeks — Cullen Skink with leeks

Cullen Skink: Scottish Smoked Haddock Chowder

recipe adapted from Great British Cookery by Lucy Knox, & Kris Burrin, & Melanie Andrews

Ingredients

1 lb smoked haddock (Stonington Seafood for great quality haddies)
20 oz (2 1/2 cups) whole milk
1 oz (1/4 stick) good quality butter, like Kerrygold
8 oz (1 1/2 cups) diced onion or sliced leeks
2 large potatoes, peeled and diced
salt and pepper
chopped fresh parsley and a dash of heavy whipping cream, to serve

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.

pieces of Finnan Haddie — smoked haddock ready to be flaked

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, then serve with a little drizzle of cream, sprinkle of chopped parsley, and some hearty bread.

bowl of Cullen Skink Scottish chowder recipe — bowl of Cullen Skink

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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Yield: 6