Cullen Skink

Don't let the strange-sounding Scottish name for this delicious soup scare you away. It's smoked-fish chowder. Perfect for a cold winter's day.
4 servings
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16 ounces smoked haddock fillets

3 cups milk

1 bay leaf

2 large potatoes

2 large leeks or 1 large onion (or a mixture)

3 TBL butter

3/4 cup heavy cream

parsley for garnish

In a shallow broad (frying) pan, place

  • 16 ounces smoked haddock fillets
  • 1 bay leaf
  • 3 cups milk

and heat until it’s steaming but don’t let it boil. Cook for 2-3 minutes until the fish is fully cooked. Turn off the heat, remove the fish to a cutting board, and reserve the milk and bay leaf.

In a 2-quart sauce pan over medium heat add

  • 3 TBL butter

and when it is foamy add

  • 2 large leeks, finely sliced and cleaned (or 1 large onion, minced)

Add back in the bay leaf and let cook for 2-3 minutes. Then add

  • 2 large potatoes, peeled and diced into 1/2-inch cubes
  • 1 cup water

cover and let steam until potatoes are just cooked through. Add the reserved milk. Simmer 5 minutes. Meanwhile flake the fish, removing any skin or bones.

Add the fish back to the pan and add

  • 3/4 cup heavy cream

Remove the bay leaf. Season with black pepper to taste. (It probably won’t need any salt, but check.) When serving, you may want to garnish with some chopped parsley.

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