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Scottish Cullen Skink (Smoked Haddock Chowder)

Cullen Skink, one of Scotland’s most famous dishes, is a hearty soup that is traditionally made from smoked haddock. Named from Cullen, the fishing village from where this recipe hails, this soup is a great starter or a meal on its own.


  • 12 oz Smoked Haddock from Boston Smoked Fish, divided in half
  • 1/2 lb yellow onion, quarter-inch dice
  • 3/4 lb russet potato, half-inch dice
  • 3 tbs butter (salted), cubed
  • 1 1/2 c chicken broth
  • 1 1/2 c half and half
  • 2 bay leaves
  • 1/2 tsp black pepper


In a medium heavy-bottom sauce pan, gently melt butter and sweat onions until translucent (about 5 minutes), stirring occasionally. Add potatoes, chicken broth, bay leaf. Bring to a boil and maintain until potatoes are al dente (not crunchy, but soft enough to make mashed potatoes), about 5 minutes. Using a slotted spoon, remove half the solids and reserve. Add half of the smoked haddock and the half and half. Bring to a rapid simmer and maintain about 3 minutes. Remove bay leaves, discard. Using an immersion blender, blend all ingredients in the pot until smooth (about 1 minute). Flake up remaining smoked haddock and add this and the reserved solids back into the pot. Add black pepper, season to taste.

To really elevate this dish, garnish with small flaked pieces of our smoked salmon bacon.