A classic, hearty Scottish soup featuring smoked haddock, potatoes, and onions in a rich, creamy milk base. Hailing from the fishing village of Cullen in Moray, it’s a comforting dish enjoyed across Scotland, perfect for chilly days.
Cullen Skink: Scottish Haddock Soup
A classic, hearty Scottish soup featuring smoked haddock, potatoes, and onions in a rich, creamy milk base. Hailing from the fishing village of Cullen in Moray, it's a comforting dish enjoyed across Scotland, perfect for chilly days.
Ingredients
- 300 g smoked haddock fillets skin on or off
- 1 tbsp unsalted butter
- 1 medium onion finely chopped
- 2 medium potatoes peeled and diced into 1/2 inch cubes
- 600 ml full-fat milk
- 150 ml water or fish stock
- 50 ml heavy cream optional
- 2 tbsp fresh parsley chopped
- to taste salt
- to taste black pepper freshly ground
Instructions
- Place the smoked haddock fillets in a large pot with milk and water (or fish stock). Bring to a gentle simmer over medium heat, then reduce heat and poach for 5-7 minutes, or until the fish is cooked through and flakes easily.
- Carefully remove the haddock from the liquid using a slotted spoon and set aside to cool slightly. Strain the poaching liquid through a fine-mesh sieve and reserve it. Discard any fish skin or bones, then flake the cooked haddock into bite-sized pieces.
- In the same pot, melt the butter over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes, without browning.
- Add the diced potatoes to the pot with the softened onions. Pour in the reserved poaching liquid, ensuring the potatoes are just covered. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, or until the potatoes are fork-tender.
- Once the potatoes are cooked, add the flaked smoked haddock back into the pot. Gently stir in the heavy cream, if using, and heat through for a couple of minutes without bringing the soup to a boil.
- Season the Cullen Skink with salt and freshly ground black pepper to taste. Keep in mind that smoked haddock is often salty, so taste before adding much salt.
- Ladle the hot soup into bowls and garnish generously with fresh chopped parsley before serving immediately with crusty bread.
Notes
For extra richness, a splash of heavy cream can be stirred in at the end. Serve with crusty bread. You can use a mix of milk and fish stock for a deeper flavor. Ensure potatoes are fork-tender. Do not boil the soup after adding cream or the flaked fish to prevent curdling or breaking up the fish.
