Cullen Skink Scottish Smoked Fish Chowder Recipe
Ingredients
- 4 cups (950ml) whole milk
- 1 bay leaf
- 1 pound (450g) finnan haddie (Scottish smoked haddock), or homemade cold-smoked fish (see note)
- 2 tablespoons (30g) unsalted butter
- 1 medium (8-ounce; 225g) yellow onion, finely diced
- 1 pound (450g) Yukon gold potatoes, peel on or off as desired, cut into 1/4-inch cubes
- 1/2 cup (120ml) heavy cream
- Kosher or sea salt and freshly ground black pepper
- Pinch cayenne pepper (optional)
- Finely minced chives, for garnish
Instructions
Cullen Skink (Scottish Smoked Fish Chowder) Recipe serves 6 original recipe by Serious Eats.
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