I picked up some salted fish for a Jamaican dish I’m going to try and it reminded me of cullen skink. (Although this Scottish chowder uses smoked cod instead of salted fish. Its crazy how the mind links things, and I’ll leave it at that.)
This creamy concoction is a soup that originates in Northern Scotland, in the town of Cullen. Even though simple in ingredients, it makes a comforting and tasty chowder.
In the picture below, its served with tattie cakes (or potato cakes). If you have a British grocer near you, they may have packs in the freezer section. I just fry and crisp up in a bit of bacon fat.
- 3 tbs butter
- 2 large onions finely chopped
- 1/4 c flour (or as much needed to make a roux)
- 2 c fish stock
- 2 c cream
- 1 pkg baby potatoes, halved and cooked until just tender
- 1 1/2 - 2 lbs smoked finnan haddie or cod, cubed or shredded
- 2 tbs tarragon dijon mustard
- 3 tbs chopped fresh parsley
- S&P to taste (note that less salt will be needed since smoked fish is already salty)
- Melt butter in large pot then saute onions until clear and soft.
- Add flour to make roux.
- Add fish stock, cream, baby potatoes, stir and then add mustard.
- Let simmer for a few minutes.
- Add fish and simmer again.
- Add S&P near end to let the fish impart its flavour first.
- Add parlsey, stir, and serve.