This smoky Scottish chowder is loaded with haddock, potatoes, and sweet onions, but its simplicity belies its incredible depth of flavor.
Mashing the potatoes in the soup thickens the broth and creates a wonderfully rustic texture with a range of tender potatoey bits.
It's taken me awhile to get around to actually making Cullen skink and developing a recipe of my own, but I'm finally here with one, and—surprise!—I've worked out a method that allows you to smoke other white-fleshed fish, like halibut, in case you don't want to track down the smoked haddock needed for the recipe.About that smoked haddock: It goes by the name finnan haddie, named for Findon, Scotland, a fishing village near Aberdeen, and the fish itself.
Before smoking the fish, it is briefly brined in a salt and sugar solution with bay leaves and black peppercorns.
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Cullen Skink (Scottish Smoked Fish Chowder) RecipeThis smoky Scottish chowder is loaded with haddock, potatoes, and sweet onions, but its simplicity belies its incredible depth of flavor. It's also dead-easy to make, once you have the smoked fish in hand.
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