HADDOCK CHOWDER FROM
A few years ago, as the general manager
of Club Galaxy, J&B sent me on a trip to Drummuire
Castle in Scotland, because in that year the Galaxy
was the biggest outlet of J&B whiskey in the country.
It was an all expenses paid trip that
involved first class flights and five-star hotels.
Ten days in London, then 7 days in Scotland, and another
five days in London.
This was real star treatment, and every morning each
one of us on the trip – we were three - would
get a hundred pounds as spending money.
I skimped on the spending, choosing to save the money
to buy presents for the loved ones on my return, only
to find that on the day before our flight home, we
were each given a thousand pounds to buy presents.
Those were the good old days.
But, once more, when I try to tell
the story behind the recipe, I am drifting.
So….. to the recipe for Cullen
Skink, or in simple English, Smoked Haddock Chowder.
Btw, Cullen is a small town in the north east of Scotland.
I take it Skink is a Scottish word for soup, but when
I Googled it, it said ‘skink’ is a blue-tongued
Don’t let it put you off.
This hearty meal is simply delicious.
700 ml milk
½ cup flat leaf parsley
1 bay leaf
450g undyed, smoked haddock fillet
1 medium onion, finely chopped
250g mashed potato
Salt and pepper
Pour the milk into a large saucepan.
Remove the leaves from the parsley and add the stalks
to the milk. Finely chop the leaves and keep to one
Add the bay leaf and the haddock.
Bring the milk to a gentle boil and cook for 3 minutes.
Remove the pan from the heat and leave to infuse for
Using a slotted spoon remove the haddock from the
milk and put to one side.
Strain the liquid through a fine sieve and reserve
Heat the butter in another saucepan, add the onions
and cook gently until translucent about 5 mins, taking
care not to burn them.
Add the liquor to the onions, then add the potato
and stir until incorporated to create a thick, creamy
Flake the smoked haddock into meaty chunks taking
care to remove any bones you may find. Add to the
Add the chopped parsley leaves to the soup and bring
to a gentle simmer and cook for a further 4 - 5 minutes.
Add salt and pepper to taste.