Cullen Skink, (Traditional Scottish Fish Chowder)

Course Appetizer, Soups & Salads
Servings 2 servings


  • 1 tbsp olive or vegetable oil
  • 1 leek well-rinsed, chopped into 1 inch pieces
  • 4 1/2 cups fish or chicken stock
  • 1 1/2 cups potatoes peeled and cut into roughly 1 inch cubes
  • 10-12 ounces finnan haddie smoked haddock
  • 1 bay leaf
  • Freshly ground pepper
  • 2 tbsp whipping cream
  • chives roughly chopped


  • Warm the oil in a pan. Add the chopped leek, cover and gently cook for a few minutes until soft. Add the stock, bay leaf, potato and haddock. Season lightly with black pepper. Bring to the boil and simmer for 15 minutes.
  • Remove the haddock from the pan with a slotted spoon. When the fish is cool enough to handle, remove any skin and bones, then flake the haddock back into the pan.
  • Blend a ladle full of the soup in a food processor and return to the pan. Stir in the double cream and simmer for another 2-3 minutes. Add more black pepper if necessary, then sprinkle with the chopped chives and serve.
  • Serve with chunks of fresh bread.
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