Saucepan
Cullen Skink
Scotland's smoked haddock and potato chowder done in a single saucepan. The fish poaches gently in milk and water right in the pot with the onion and potatoes — deeply smoky, creamy and warming.
- Prep
- 15min
- Cook
- 25min
- Total
- 40min
- Serves
- 4
Shared by One Pan kitchen
Ingredients
For 4 servings
- 30g butter
- 1 onion, finely diced
- 500g Maris Piper potatoes, peeled and cut into 1cm cubes
- 300ml boiling water
- 350g undyed smoked haddock fillets (approximately 2 large fillets)
- 300ml whole milk
- Salt and freshly ground black pepper
- Small bunch of fresh flat-leaf parsley, chopped, to serve
Method
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19 reviews
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
- Finn
Easy and quick, tastes brilliant.
1 Apr 2026
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