Brian's all time favorite soup / chowder has always been Ivars from Seattle. On our visits there he would try to get it in as many days as possible, Ivars on the Ferry, Ivar's at the airport, Ivars at Acres of clam and even the fast food Ivars. On our recent trip to Scotland Brian may have found a new favorite - Cullen Skink. I believe he had Cullen Skink everywhere we went. The best part for him is that it's Gluten Free. As you can see he adopted the Scottish culture. Cullen Skink: Scottish Smoked Haddock Chowder recipe adapted from Great British Cookery by Lucy Knox, & Kris Burrin, & Melanie AndrewsIngredients
Place the smoked haddock skin side down in a pan and pour enough of the 20 oz of milk just to cover them. Remove the fish, bring the milk to a boil, then put the smoked haddock back in, reduce the heat, and simmer over low heat for 4 minutes. Remove the smoked haddock from the milk and allow to cool while preparing the rest of the Cullen Skink ingredients. Strain the milk into a jug and set aside. In another pot, add the butter and onions or leeks, and sauté for a few minutes until the onions are transparent, but not brown. Next, add the milk from the smoked haddock along with the rest of the original 20 ounces of milk, the diced potatoes, and about half a teaspoon of salt. Simmer gently until the potatoes are ready. Meanwhile, prepare the smoked haddock. When the fish is cool enough to handle, pull the skin off (it comes off very easily). When the potatoes are cooked, remove about one quarter to one half of the chowder (depending on how thick you like it). Pour into a container to puree (I use an immersion blender), then return to the pot. Add the flaked fish, taste, and adjust the seasoning. Add some pepper, if desired. Cook for about two minutes, then serve with a little drizzle of cream, sprinkle of chopped parsley, and some hearty bread.
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