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Loading...A traditional Scottish soup from the town of Cullen in Moray, this rich and creamy smoked haddock chowder combines flaked finnan haddie with tender potatoes, sweet onions, and double cream for a deeply comforting bowl. The gentle poaching of the smoked fish in milk builds the silky base that defines this classic British coastal dish.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 24 gFat
- 13 gSaturated Fat
- 32 gCarbs
- 3 gFiber
- 9 gSugar
- 33 gProtein
- 1180 mgSodium
- 1120 mgPotassium
- 240 mgCalcium
- 1.6 mgIron
- 16 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the Soup
- 500 g (1 lb) smoked haddock fillet, pin bones removed
- 500 g (1 lb) floury potatoes, peeled and diced
- 1 large onion, finely chopped
- 1 small leek, finely sliced (white and pale green only)
- 50 g (3 tbsp) unsalted butter
- 600 ml (2 1/2 cups) whole milk
- 500 ml (2 cups) water
- 1 bay leaf
- 150 ml (2/3 cup) double cream
- 2 tbsp fresh flat-leaf parsley, chopped
- Sea salt and freshly ground white pepper, to taste
- Pinch of freshly grated nutmeg
Directions
- Place the smoked haddock in a deep saucepan with the milk, water, and bay leaf. Bring just to a gentle simmer over medium heat and poach for 6-8 minutes until the fish flakes easily when tested with a fork.
- Carefully lift the haddock out with a slotted spatula and set aside on a plate. Strain the poaching liquid through a fine sieve into a jug and reserve; discard the bay leaf.
- In the same saucepan, melt the butter over medium heat. Add the chopped onion and leek and cook gently for 6-7 minutes until softened and translucent but not browned.
- Add the diced potatoes to the pan and stir to coat in the butter. Pour in the reserved poaching liquid and bring to a gentle simmer. Cook for 12-15 minutes until the potatoes are very tender.
- Using a potato masher, lightly crush about a third of the potatoes in the pan to thicken the soup while keeping plenty of chunky texture.
- Flake the reserved smoked haddock into large pieces, discarding any skin or bones, and stir it into the soup along with the double cream. Warm through gently for 2-3 minutes without boiling.
- Season carefully with white pepper and a small pinch of salt (the haddock is already salty), add the nutmeg, and stir in most of the chopped parsley.
- Ladle into warmed bowls, garnish with the remaining parsley, and serve immediately with crusty buttered bread or oatcakes.
Cook’s Notes
- Use traditional finnan haddie (cold-smoked undyed haddock) for the most authentic flavour; avoid bright yellow dyed smoked haddock if possible.
- Never let the soup boil after adding the cream, or it may split; keep it at a bare simmer.
- A small splash of whisky stirred in at the end adds a lovely traditional Scottish warmth to the finished soup.
- Leftovers keep well in the fridge for up to 2 days; reheat gently and add a splash of milk to loosen as the potatoes will thicken the soup further.
- For extra richness, top each bowl with a small spoonful of cream and a few drops of lemon juice to cut through the smokiness.
