Vickys Scottish Cullen Skink / Smoked Haddock Chowd

Name: Vickys Scottish Cullen Skink / Smoked Haddock Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, finely chopped; 1 leek, finely chopped; 1 garlic clove, minced; 1 tbsp vegetable oil; 1 large white potato, chunkily diced; 500 ml chicken stock; 2 tbsp gluten-free plain flour; 250 ml coconut milk; 50 grams peas; 125 grams sweetcorn; 1 red pepper, deseeded and finely chopped; 200 grams smoked haddock, skinless and boneless and cut into good chunks

Servings: persons

1 onion, finely chopped
1 leek, finely chopped
1 garlic clove, minced
1 tbsp vegetable oil
1 large white potato, chunkily diced
500 ml chicken stock
2 tbsp gluten-free plain flour
250 ml coconut milk
50 grams peas
125 grams sweetcorn
1 red pepper, deseeded and finely chopped
200 grams smoked haddock, skinless and boneless and cut into good chunks

1
Fry off the onion, leek and garlic in a saucepan with the oil until tender
2
Add the potato and fry for a few minutes before adding the stock.
3
Bring to the boil then simmer covered for 10 minutes
4
Make a paste from the flour and 2 tbsp of the milk and add it to the pan with the rest of the milk stirring constantly until it comes to boil and thickens slightly
5
Stir in the peas, sweetcorn and red pepper, then add the fish chunks and let simmer for 5 minutes
6
Season to taste and serve with a parsley garnish and crusty bread
7
The proper Scottish version of Cullen Skink does not include garlic, sweetcorn, peas or red pepper and uses mashed potato to thicken the soup.
8
Also the haddock is poached in the milk with a bayleaf which infuses the milk to give a stronger fish taste, then removed as the rest of the soup is built up, then added back in before serving.
9
This is just my own updated version which my own family prefer.
10
I hope you enjoy both versions!

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 onion, finely chopped, 1 leek, finely chopped, 1 garlic clove, minced, 1 tbsp vegetable oil, and more.

Yes, Vickys Scottish Cullen Skink / Smoked Haddock Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vickys Scottish Cullen Skink / Smoked Haddock Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions