Scottish cullen skink (smoked haddock chowder)

A Scottish seafood dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Leeks and potatoes are worth sourcing organic as they can have pesticide residues. Milk benefits from organic sourcing due to animal welfare and pasture access.

Ingredients

• 400 g smoked haddock fillets
• 600 ml whole milk
• 600 ml water
• 1 bay leaf
• 500 g potatoes, peeled and diced
• 2 leeks, white and light green parts sliced
• 2 tbsp unsalted butter
• salt to taste
• black pepper to taste
• 2 tbsp chopped fresh parsley

Method

1. Place the smoked haddock in a large saucepan with the milk, water, and bay leaf.
2. Bring to a simmer over medium heat and poach the haddock for about 10 minutes until cooked through.
3. Remove the haddock from the liquid, discard the skin and bones, and flake the fish into bite-sized pieces.
4. Strain the poaching liquid and set aside. In a separate pot, melt the butter over medium heat.
5. Add the leeks to the pot and sauté until soft, about 5 minutes.
6. Stir in the potatoes and pour the reserved poaching liquid over them.
7. Cook until the potatoes are tender, around 15-20 minutes. Adjust salt and pepper to taste.
8. Gently stir in the flaked haddock and heat through.
9. Serve the soup hot, garnished with chopped parsley.

Notes

• Use sweet onions if leeks are unavailable.
• This soup pairs well with crusty bread.
• Make ahead by preparing the soup base without fish and reheating it later.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Scottish recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.