If you think you usual chowders is richly flavoured then try this Scottish type of chowder, it will definitely render your usual chowder tasteless. Cullen Skink is a traditional thick Scottish soup prepared using smoked fish (primarily haddock), potatoes and onions, a local specialty of the town of Cullen in Moray. Usually served as a starter at formal Scottish dinners, it is also popularly served as an everyday dish across the northeast of Scotland, for me the richness and heartiness of this dish is enough for it to be served as a mains.
Today I will be making some but since smoked haddock is not available from where I am so I am substituting it with another smoked fish, possible substitutes can be cod, flounder or sole as they all taste the same and has the same texture.
- 250 g smoked fish (haddock or cod)
- 2 medium potatoes, cubed
- 2 tbsp butter
- 1 medium onion, chopped
- 2 tbsp flour
- 300 ml water
- 250 ml milk
- freshly ground black pepper
- chopped parsley, to garnish
- In a pot melt butter and sauté onion until soft.
- Gently sprinkle flour then stir to cook.
- Pour water gently while mixing, then add the potatoes. Bring to a boil, lower heat and simmer for 10 minutes.
- Add the fish and milk then simmer for 10 more minutes in low heat.
- Flake the fish then season with salt and freshly ground black pepper.
- Turn heat off then serve with bread and butter, garnish soup with chopped parsley