Scotland’s Loch Fyne Oyster Company is known for the finest seafood. You can order items to go from their market or secure a table with a view of the loch (or lake) just across the street. Their Cullen Skink, a thick traditional Scottish bacon and smoked fish chowder, is the best soup for a cold day. We asked for the recipe and they were kind enough to share it with us!
Cullen Skink is super easy to make. Traditionally , it’s made with smoked haddock, but it’s been months and I haven’t been able to find it locally. Instead, we made it with fresh smoked trout, and it was delicious. Smoked sturgeon or even smoked salmon could be good in it as well. We made a few modifications, we halved the liquid and roux since we were low on cream and it was delicious. Their recipe also called for parsley, but as you can see, ours had chives so added a bunch from the garden. Serve this hearty chowder with crusty bread or crackers and you’ll be set for a cozy bowl of soup!
Get more Scottish recipes from The Taste Edit Issue 2.
Loch Fyne Cullen Skink: Smoked Fish and Bacon Chowder
- 1 lb onions, diced
- 1 lb celery, diced
- 1 lb bacon, chopped (smoky and streaky if possible)
- 1 lb smoked haddock, cubed (haddock is traditional or use other smoked fish like trout or stugeon)
- 1 lb leaks, sliced
- 1 lb yukon gold potatoes, cooked and cubed
- 1½ cup fish stock
- 1 cup cream
- 2 cup milk
- 1 oz butter
- 1 oz all purpose flour
- 1 bunch chives, sliced
- Sweat the bacon, onion, and celery.
- Sprinkle with flour. Add butter to melt. Stir and cook for a few minutes.
- Slowly add the fish stock and milk, and bring to a simmer.
- Add the smoked fish, potatoes, and leeks. Simmer on low stiring often until the leeks are cooked.
- Finish by stirring in the cream and chives. Season with salt and pepper to taste.