A traditional Scottish fishing village specialty, Cullen Skink is a rich and creamy soup that combines the delicate smokiness of haddock with tender potatoes and sweet onions, all simmered in milk or cream. It’s a true taste of Scotland, renowned for its hearty, warming qualities.
Cullen Skink: Scottish Comfort Soup
A traditional Scottish fishing village specialty, Cullen Skink is a rich and creamy soup that combines the delicate smokiness of haddock with tender potatoes and sweet onions, all simmered in milk or cream. It's a true taste of Scotland, renowned for its hearty, warming qualities.
Ingredients
- 30 g butter
- 1 medium onion finely chopped
- 2 medium potatoes peeled and diced
- 600 ml milk whole
- 300 g smoked haddock undyed
- 100 ml double cream (or heavy cream)
- pinch salt to taste
- pinch black pepper to taste
- fresh parsley chopped
Instructions
- In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté gently for 5-7 minutes until softened and translucent, but not browned.
- Add the diced potatoes to the pot and stir well to coat them in the butter and onion. Pour in the milk and bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pot, and cook for about 10-15 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
- Carefully add the smoked haddock to the pot, ensuring it is submerged. Continue to simmer for another 5-7 minutes, or until the haddock is cooked through and flakes easily. Be careful not to overcook the fish.
- Remove the pot from the heat. Gently stir in the double cream. Season with salt and black pepper to taste.
- Serve immediately, garnished with fresh chopped parsley. Enjoy your hearty Cullen Skink!
Notes
For a thicker soup, mash some of the potatoes against the side of the pot. A touch of fresh parsley or chives at the end adds a lovely fresh flavor. You can also add a pinch of white pepper for extra warmth.
