Smoked Fish, Leek & Potato Chowder

Smoked Fish, Leek & Potato Chowder

This recipe is loosely based on a Scottish soup with the wonderful name of Cullen Skink. Cullen Skink is a hearty soup traditionally made with smoked haddock, onions and potatoes.

As with many traditional recipes there are many variations, but a common feature of this soup is to use mashed potatoes as the
thickener, as I have done here. The resulting dish is hearty, but
surprising light that is also gluten-free.

For those wondering about the origins of the name Cullen Skink – Cullen is a small town on the north-east coast of Scotland which is home to this dish. And the ‘skink’ seems to originate from a German word meaning a soup made from shin of beef, but in Cullen the main ingredient is, obviously, smoked haddock and so the name.

Smoked Fish, Leek & Potato Chowder

A great way to use leftover mashed potatoes.

Serves 4

a handful parsley including stems
500g smoked fish of your choice undyed, smoked haddock fillet
1 bay leaf
3 cups milk
60g butter
2 medium leeks, thinly sliced
2 cups fresh or frozen peas
2 cups mashed potato
sea salt and freshly ground black pepper

1              Separate parsley leaves and stems – finely chop leaves and aside for later use. Place fish, parsley stems and bay leaf in a large saucepan and pour over milk. Place pan over a medium heat, bring to simmering and simmer for 3-4 minutes. Remove pan from heat,
cover and set aside to stand for 5 minutes – this allows the flavours to infuse through the milk.

2              Remove fish from milk mixture and set aside. Strain milk mixture and reserve. Discard herbs,

3              Melt butter in a clean, large saucepan over a medium heat, add leeks, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are soft and translucent.

4              Meanwhile, remove skin and any bones from the fish and flake flesh into large pieces.

5              Stir reserved milk mixture into leeks, then stir in mashed
potato and cook, stirring, until potatoes are completely
incorporated and the mixture is thick and creamy. Add peas and fish and cook, stirring occasionally, until peas are cooked and fish is heated through.

6              Just prior to serving, stir in most of the chopped parsley and season to taste with salt and freshly ground black pepper. Serve scattered with remaining parsley.

Serving suggestion: Accompany with crusty bread and topped with a poached egg.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Potatoes: Krismaw Gardens–
Hastings; Leeks, parsley; The Chef’s Garden @ Epicurean
Hastings; Milk: Origin Earth – Havelock North; Store Cupboard
Ingredients:
butter, peas, bay leaf, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other smoked fish recipes you might like to try:

Smoked Fish Chowder (Dairy- & Gluten-Free)

Smoked Fish Chowder (Dairy- & Gluten-Free)

African Smoked Fish & Kumara Stew

African Smoked Fish & Kumara Stew

Fennel, Potato & Smoked Fish Hash

Fennel, Potato & Smoked Fish Hash

 

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