Cullen Skink

This is a much-adapted and much-used recipe for Cullen Skink, or smoked haddock chowder to you.  The original recipe is lost in the mists of my fading memory, but this is where it is right now.  It is comfort food through and through.

Recipe for: SMOKED HADDOCK CHOWDER (aka CULLEN SKINK)

Ingredients:

• 340g/ 12oz un-dyed smoked haddock, skinned, cut into small pieces
• 570ml/ 1 pint milk
• 45g butter
• 1 tblsp sunflower oil
• 1 onion, chopped
• 2 sticks celery, washed, cleaned & sliced (or you can use leeks)
• 2 carrots, peeled & chopped
• 2 medium-sized potatoes, peeled, cut into 2cm/ ¾ in cubes
• 1 bay leaf
• 2 sprigs thyme
• 2 heaped tblsp flour
• ¼ tsp turmeric
• 1-2 tsps English mustard powder
• 110g frozen peas, thawed (optional)
• Dash lemon juice
• Salt, pepper, nutmeg
• 4 tblsp double cream (optional)

Method:

1. put the haddock in a dish & cover with boiling water for 5 minutes
2. strain off the water, reserving about 300ml (1/2 pint) & mix with the milk.  Set aside
3. flake the haddock & set aside
4. melt the oil & butter, add the onion, celery, carrot, potato & herbs
5. stir to coat in fat, then sweat for five minutes until the onions are becoming translucent
6. sprinkle with the flour,  turmeric & mustard powder, then stir to combine.  Cook for one minute
7. gradually stir in the water/ milk mixture, then season
8. simmer for 15 minutes until the vegetables are tender (add more milk or water if it seems too thick)
9. add the haddock & the peas (if using) & warm through for five minutes
10. stir in the cream (if using)
11. add a squeeze of lemon & a grating of nutmeg

What else you need to know:

1. the end-result should be a thick soup, with good-sized lumps of fish and veg in it - don't overcook & reduce it all to a mush
2. serve in deep bowls, sprinkled with parsley, with crusty bread