My Favorite Fish Soup. Made with Smoked Haddock, Potatoes, Onions, Milk and Cream DELICIOUS!
Delicious cold smoked haddock from Stonington Seafood in Maine simmered in raw milk and cream with potatoes and onions make this Scottish soup absolutely gorgeous and a fierce rival to any chowders or bisques.
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Cullen Skink
Serves 6
The name of this rich, tasty soup comes from the fishing village of Cullen.
One large smoked haddock (weighing around 2 lb)
1 medium onion, finely chopped.
1½ pints raw milk (you can use pasteurized)
2 tablespoons butter
1/2 cup heavy cream
8 oz diced peeled potatoes
Salt and pepper
Chopped parsley
Sauté the onion in the butter with a little salt in a shallow sauce pan until translucent. Stir in the raw milk. Add the smoked haddock, skin side down. Cover with a lid. Bring to the boil and simmer for 4/5 minutes, turning once.
Take the haddock from the pan and remove the skin and bones. Break up the fish into flakes and set aside. Return the milk to the pan and add the potatoes. Cook until fork tender. Blend about a third of the potatoes with the liquid to thicken ( the more potatoes you add the thicker the soup will be) Stir in the flaked fish and reheat. Serve with a sprinkle of chopped parsley.
30 Min Chowder (Comforting and Light) | Weeknighting
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It’s chowder season. This recipe is a bit lighter and brighter than traditional chowders and only takes about 30 minutes to make. Stick around for my “secret” ingredient and an easy homemade oyster cracker recipe.
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6.75qt LE CREUSET DUTCH OVEN:
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CHOWDER RECIPE
275g onion (1 Large onion), small-medium diced
150g fennel (1 med bulb), small diced
20g garlic (5 cloves), minced
700g yukon gold potatoes (4-5 small), medium diced
Olive oil
Salt
907g or 1 box chicken or veggie stock
125g or 1/2c heavy cream
200g or 1 3/4c-2c Frozen corn
240g/8oz clam juice
325g/12oz fresh atlantic cod, med-lrg diced
200g or 3/4c water (optional)
100g/3-4oz (1 tin) smoked oysters, rinsed and chopped
Heat soup pot over medium heat with a squeeze (25g or so) of olive oil followed by onion and fennel and pinch of salt. Stir to combine then sweat for 3-4min. Add in garlic, stir and continue to sweat for about 2min. Add stock, cream, potatoes, corn, clam juice, and pinch of salt. Stir to combine and bring chowder to a simmer. Once simmering, cover and reduce heat to medium low and cook for 20-25min.
While the chowder is cooking, dice cod, add pinch of salt and toss to combine. Refrigerate until it’s time to add to the soup.
After about 15min of cooking, stir soup and check potatoes for doneness. The potatoes are done when they can be smashed against the side of the pot, but are still holding together well.
Off heat, scoop half of soup into blender and spin on high for 20-30sec until smooth. Return the blended soup back into the soup pot with the solids over low heat. (You can also use an immersion blender. Just scoop out half of the solids before blending.) Stir to combine and check viscosity. I typically add about 200g of water here to thin soup into a more soupy, less thick consistency.
Add in cod and oysters and cook for about 2 min or until cod is opaque and can be flaked apart.
Taste for viscosity and seasoning. Add in additional water and pinch or 2 of salt at this time if needed.
Garnish with a squeeze of olive oil, minced chives, oyster crackers, black pepper, and a squeeze of lemon juice.
OYSTER CRACKER:
30g or 2 tbsp cold butter
160g or 1 1/4c AP flour
5g or 3/4tsp salt
5g 1 1/4tsp sugar
3g or 3/4tsp baking powder
70g or 1/4c cool water
Add cold butter, flour, salt, sugar, and baking powder into food processor and spin until butter is broken down. Stream in water and continue to spin until a crumbly dough forms.
Dump out onto a work surface and form and knead a several times until a more smooth dough forms. Cover and allow to rest for 2-3min (a rest isn’t necessary if you don’t have the time).
Flour the work surface and rolling pin and roll into a ⅛”/ 1/3cm thick rectangle. Cut out the oyster crackers by cutting the rolled out dough into ½” or 1 ¼-1/2cm squares.
Place the dough squares in a single layer on a parchment lined baking sheet and bake in a preheated 375F/190C oven for 15min. The crackers should be puffed and lightly golden brown when done. Turn off oven and prop open oven door and allow crackers to continue to dry for a few minutes.
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Neven Maguire's Seafood Chowder
Classic Cod Chowder: Presented by Coastal Seafoods
When it comes to chowders, it’s always clam that reigns king. We would, however, like to offer up a bit of an alternative. Cod.
Cod might be an all too common fish species, best known for showing up fried along side a heaping serving of also fried French fries, but it can be easily elevated and this chowder is one of the simplest ways to do it. It’s a perfect winter weeknight dinner or appetizer and once you give it a try, it’s certain to make its way into your regular rotation.
For more recipes and information, visit CoastalSeafoods.com.
Seafood chowder ???? #shortvideo
Ingredients:
- 4 sticks celery, diced
- 2 small brown onions, diced
- 2 corn cobs, corn removed
- 20g butter
- 3 potatoes, diced - keep the skin on
- 1 tbsp old bay
- 2 bay leaves
- 500ml fish stock
- 750ml milk
- 80g flour
- 600g fish (use what’s good - white fish, salmon, prawns, scallops all work well)
- Parsley, chiffonaded
- Salt and pepper to taste
- Brioche to serve
Method:
1. Add the butter to a large pot over a medium-high heat
2. Once melted, add the celery and onions and sauté for 4-5 minutes
3. Season with salt and pepper and add the old bay
4. Next, add the potatoes and fish stock
5. In a separate bowl, whisk the flour into the milk
6. Add the corn to the pot, followed by the milk
7. Bring to a simmer and cook over a medium-low heat for 15 minutes, stirring frequently
8. Add the raw fish to the pot and simmer on low for 10 minutes
9. Finish with the parsley and serve with toasted Brioche bread
LEEK AND BUTTERBEAN FISH RECIPE ft. Studentbeans - SORTED
When it comes to mid-week meals they don't get much simpler or quicker than this recipe... so much so that STUDENT MONEY SAVING and STUDENT FINANCE ADVICE site studentbeans.com has made it their signature dish! The one-pot cooking method has everything thrown into the same pan at varying intervals. Minimal washing up but still maximum flavour! Just about any white fish works here... use whatever you can get hold of that is cheap and in season at the time.
Get the recipe at
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