Cullen Skink, Just a Strange Scottish Name for Smoked Haddock Chowder (Gluten-Free Recipe Analysis)
A traditional Scottish smoked haddock chowder.
Full recipe at www.christinascucina.com
1 lb smoked haddock (Stonington Seafood for great quality haddies)
1 lb (454g) Fish, Haddock, Smoked
20 oz (2 1/2 cups) whole milk
20 oz (567g) Milk, Whole, 3.25% Milkfat, With Added Vitamin D
1 oz (1/4 stick) good quality butter, like Kerrygold
1 oz (28g) Kerrygold, Reduced Fat Irish Butter
PASTEURIZED CREAM, SALT.
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8 oz (1 1/2 cups) diced onion or sliced leeks
8 oz (227g) Leeks, (bulb And Lower Leaf-portion), Raw
2 large potatoes, peeled and diced
2 Potato medium (2-1/4" to 3-1/4" dia) (426g) Potatoes, Flesh And Skin, Raw
1/4 tsp salt
0.25 tsp (1.5g) Salt, Table
1/4 tsp pepper
0.25 tsp (0.57g) Spices, Pepper, Black
chopped fresh parsley and a dash of heavy whipping cream, to serve
0.5 g (0.5g) Cream, Fluid, Heavy Whipping