A classic, warming Scottish soup featuring a rich, creamy broth, flakes of smoked haddock, tender potatoes, and sweet onions. A true taste of Scotland’s culinary heritage.
Cullen Skink: Scottish Smoked Haddock Soup
A classic, warming Scottish soup featuring a rich, creamy broth, flakes of smoked haddock, tender potatoes, and sweet onions. A true taste of Scotland's culinary heritage.
Ingredients
- 400 g smoked haddock (finnan haddie preferred)
- 500 ml milk full-fat preferred
- 500 ml water or fish stock
- 2 medium potatoes peeled and diced
- 1 medium onion finely chopped
- 30 g unsalted butter
- 100 ml double cream optional
- 2 tbsp fresh parsley chopped
- pinch salt
- pinch black pepper freshly ground
Instructions
- Place the smoked haddock 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 8-10 minutes, or until the fish flakes easily. Remove the fish, set aside to cool slightly, and strain the liquid, reserving it for later.
- In the same 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 with the onions. Pour in the reserved poaching liquid. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are tender.
- While the potatoes are cooking, flake the cooled smoked haddock, removing any skin and bones.
- Once potatoes are tender, return the flaked haddock to the pot. Stir in the double cream, if using, and heat through gently for a few minutes. Do not boil once cream is added.
- Season the soup generously with salt and freshly ground black pepper to taste. Ladle into bowls, garnish with fresh chopped parsley, and serve hot with crusty bread.
Notes
For an even richer soup, use a mix of milk and cream. Smoked haddock (finnan haddie) is traditional, but any good quality smoked white fish will work. Serve with crusty bread for a complete meal.
