Cullen skink (smoked haddock and leek chowder) | Matching Food & Wine

Name: Cullen skink (smoked haddock and leek chowder) | Matching Food & Wine
Ingredients: 225g (8oz) smoked haddock, preferably undyed; 300ml (1/2 pint) whole milk; 1 medium to large potato (about 225g/8oz), peeled and diced; 40g/1 1/2 oz butter; 1 large or 2 small to medium leeks (about 225g/8oz sliced weight), cleaned and finely sliced; A good handful of chopped parsley; White pepper and a little salt (for boiling the potatoes)

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Cullen skink is a traditional Scottish fish soup which is often served on Burns’ Night but which you might find more appealing than the haggis itself.

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Ingredients

225g (8oz) smoked haddock, preferably undyed
300ml (1/2 pint) whole milk
1 medium to large potato (about 225g/8oz), peeled and diced
40g/1 1/2 oz butter
1 large or 2 small to medium leeks (about 225g/8oz sliced weight), cleaned and finely sliced
A good handful of chopped parsley
White pepper and a little salt (for boiling the potatoes)