Here is the first of many amazing smoked haddock chowders on this list. Cullen skink is a Scottish take on fish chowder that is just about as thick and creamy as they come.
Swimming inside the lavish broth are tender pieces of smoked haddock and slightly mashed potatoes.
Ingredients4 cups (950ml) whole milk
1 bay leaf
1 pound (450g) finnan haddie (Scottish smoked haddock), or homemade cold-smoked fish
2 tablespoons (30g) unsalted butter
1 medium (8-ounce; 225g) yellow onion, finely diced
1 pound (450g) Yukon gold potatoes, peel on or off as desired, cut into 1/4-inch cubes
1/2 cup (120ml) heavy cream
Kosher or sea salt and freshly ground black pepper
Pinch cayenne pepper (optional)
Finely minced chives, for garnish
Method- In 3-quart saucepan, heat milk with bay leaf over medium heat until nearly simmering. Add fish and cook until just starting to flake.
- Using a slotted spoon, remove fish to paper towels to drain; set aside. Discard bay leaf.
- Transfer milk to heatproof mixing bowl or other container; set aside.
- Wash saucepan and return to medium heat. Add butter and cook until melted.
- Add onion and cook, stirring frequently, until nicely softened but not browned, about 6 minutes.
- Return milk to saucepan and add potatoes. Return milk to bare simmer. Then cook until potatoes are tender, about 10 minutes; stir and scrape saucepan occasionally to prevent milk from scorching.
- Using a potato masher or large wooden spoon, crush potatoes in pot until partially mashed.
- You want a good range of potato bits, some so small they thicken the broth but also larger chunks.
- Remove and discard any skin or bones from fish; then flake into the soup. Add cream.
- Season with salt and pepper, and, if desired, stir in pinch of cayenne. Serve, sprinkling chives on top of each bowl.