Nothing quite beats the comforting, smoky aroma of a warm bowl of soup on a chilly day. This Smoked Haddock Cullen Skink Recipe brings the rich flavors of Scotland’s northeast coast right to your kitchen, blending creamy potatoes and silky smoked haddock into a truly unforgettable, hearty dish.

A white bowl is filled with creamy light yellow soup, speckled with small bits of corn and other ingredients. The soup has a smooth but slightly chunky texture with a small green herb garnish sprinkled in the center. The bowl sits on a dark blue cloth with a green and blue plaid fabric edge, placed on a white marbled surface. Another similar bowl is blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Smoked Haddock Cullen Skink Recipe
Top Tip
How to Serve Smoked Haddock Cullen Skink Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Smoked Haddock Cullen Skink Recipe

Why You'll Love This Recipe

I’ve always found Cullen Skink incredibly satisfying—it’s like a warm hug in soup form. The smoky depth from the haddock, combined with creamy potatoes and a gentle touch of onion, makes it a soul-soothing dish that’s deceptively simple to whip up at home.

Authentic Flavors: The smoked haddock lends a wonderful smokiness that sets this soup apart from your run-of-the-mill chowders.
Comfort Food Made Easy: It’s straightforward to prepare but feels special enough to impress friends or just treat yourself.
Flexible Ingredients: You can tweak creaminess and seasoning to suit exactly how you like it.
Versatile Serving Options: Whether as a starter or a main with crusty bread, it always hits the spot.

Ingredients & Why They Work

Each ingredient in this Smoked Haddock Cullen Skink Recipe plays a crucial role in creating the perfect balance of texture and flavor. Here’s a quick peek at why I love these choices—and some tips on what to watch for when you shop!

Flat lay of a medium yellow onion, a few waxy light brown potatoes whole and unpeeled, two thick smoked haddock fillets with slightly translucent pinkish flesh and skin on one side, a small white ceramic bowl filled with pale yellow butter, a small white bowl of creamy whole milk, a small white bowl of clear boiling water, a few fresh bright green parsley sprigs arranged neatly nearby, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Adds richness and helps soften the onions, creating a beautiful base for the soup.
Onion: Provides gentle sweetness and depth without overpowering the smoky fish.
Potatoes: The star for creaminess and body—chunky yet tender, they thicken the soup naturally.
Smoked Haddock: This is key! Look for good quality fillets with a noticeable smokiness, as it defines the flavor.
Whole Milk: Brings a creamy consistency; heating it slowly is essential for gentle cooking of the fish.
Boiling Water: Used to cook the potatoes perfectly without diluting flavor.
Optional Fish Stock Cube: If you want to amplify the seafood essence even more, this is a great addition.
Optional Parsley: Fresh parsley adds a pop of color and freshness to the finished dish.
Optional Double Cream: For an even richer version, a swirl of cream just before serving transforms it beautifully.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Smoked Haddock Cullen Skink Recipe is how easy it is to make it your own. Whether you like it extra creamy, a little chunkier, or packed with herbs, it adapts beautifully to what you fancy.

Variation: I sometimes swap whole milk for half-and-half or add a splash of dry white wine when heating the milk for a subtle tang and extra depth.
Dairy-Free Option: Try coconut cream instead of butter and milk for a rich, dairy-free twist—it’s surprisingly good.
Herbs & Seasonings: Add a bay leaf when simmering the potatoes or a pinch of smoked paprika to enhance smokiness further.

Step-by-Step: How I Make Smoked Haddock Cullen Skink Recipe

A white bowl filled with thick, creamy chicken soup with visible small chunks of white chicken and corn, topped with a sprinkling of green herbs in the center. A silver spoon rests inside the bowl on the right side, partially submerged in the soup. Next to the bowl, a white plate holds three slices of light brown bread stacked slightly overlapping. The bowl and plate sit on a dark navy blue cloth, with a blue and green plaid ribbon loosely draped around them. The surface beneath is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak the Haddock Gently

Start by placing the smoked haddock fillets skin-side up in a pan, then pour over the cold milk until the fish is covered. This gentle soak keeps the fish tender as it slowly warms. Don’t turn on the heat yet—this low and slow approach prevents the milk from scalding and keeps the fish perfect.

Step 2: Cook the Onions & Potatoes

While the fish is soaking, finely chop the onion and peel then cube the potatoes. Melt butter in a pan, then add the onions and cook gently for about 5 minutes until soft and translucent—but no browning here! Toss in the potatoes and give them a minute to get cozy in the butter. Pour over 300ml of boiling water, cover, and let it simmer for about 15 minutes until the potatoes are tender.

Step 3: Warm the Milk and Cook the Haddock

Now bring the milk and haddock gently up to temperature over medium-low heat. Stir occasionally with a wooden spoon to keep the milk from sticking to the pan. After about 5 minutes, the milk should be warm enough to cook the fish; let it poach gently for another 5 minutes until the fish is opaque and flakes easily.

Step 4: Prepare the Fish and Mash Potatoes

Carefully remove the haddock with a slotted spoon and set the milk aside for now. Let the fish cool just enough to handle, then pick away any skin and bones. Back in the potato pan, roughly mash a quarter of the potatoes—you want some chunky texture left, so don’t overdo it!

Step 5: Finish the Soup

Pour the reserved haddock-infused milk into the potato and onion mixture, stirring gently to combine. Use a fork to break the haddock into large chunks and gently fold them into the soup. Season with salt and pepper to taste, then stir through parsley or a couple of spoonfuls of double cream if you like that extra richness.

Top Tip

When I first tried this recipe, I found it easy to overcook the haddock, which made it tough and dry. Getting the milk’s temperature just right changed everything and really preserved that silky texture we all want in Cullen Skink.

Slow Heat Control: Warm the milk gradually to keep it from boiling, which can cause the fish to toughen and the milk to curdle.
Potato Texture: Roughly mash only part of the potatoes so you get creamy thickness with lovely chunks of potato throughout the soup.
Check Your Haddock: Use good-quality smoked haddock fillets, and always remove skin and bones carefully for the best eating experience.
Season Gradually: Salt towards the end, especially if using stock cubes or salted butter, to avoid over-salting.

How to Serve Smoked Haddock Cullen Skink Recipe

Smoked Haddock Cullen Skink - Serving Suggestion

Garnishes

I always sprinkle fresh chopped parsley over the top—it adds a fresh, vibrant burst of color and flavor that balances the smokiness beautifully. Sometimes, I swirl in a spoonful of double cream for extra indulgence right before serving; it’s pure comfort.

Side Dishes

Nothing beats crusty, buttered bread alongside this soup for dipping and scooping up every last bit. A warm sourdough loaf or a rustic baguette works wonderfully. If you want a little extra, a simple green salad dressed lightly keeps things fresh.

Creative Ways to Present

For a special occasion, I like to serve the Cullen Skink in hollowed-out bread bowls—it’s fun and adds a rustic charm that's perfect for cozy dinners with friends. Topping the soup with crumbled crispy bacon or smoked almonds also adds a delicious textural twist.

Make Ahead and Storage

Storing Leftovers

After enjoying your smelly, comforting bowl of Cullen Skink, store leftovers in an airtight container in the fridge. I find it keeps well for up to two days, though the potatoes may absorb a little extra liquid, so you might want to stir in a splash of milk when reheating.

Freezing

I usually avoid freezing the soup because the texture of potatoes can change and become grainy. But if you do freeze it, let it thaw slowly in the fridge overnight and reheat gently at low heat, adding extra liquid if needed.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of milk or water if the soup feels too thick. Avoid boiling the soup again to keep the haddock tender and the milk smooth.

Frequently Asked Questions:

Can I use a different type of fish in this Smoked Haddock Cullen Skink Recipe?

Smoked haddock is traditional and gives the soup its characteristic smoky flavor, but you could swap it for smoked cod or another mildly smoked white fish. Just keep in mind the flavor won’t be quite the same, and cooking times may vary slightly.

How thick should the soup be for the best Cullen Skink experience?

The soup should be creamy but not too thick—like a chowder with some broken-up potatoes to give texture. Mashing only a portion of the potatoes helps achieve this balance, allowing the soup to coat your spoon beautifully without feeling heavy.

Can I make this Smoked Haddock Cullen Skink Recipe ahead of time?

Absolutely! You can prepare the soup a day ahead and gently reheat it before serving. Just be mindful to reheat slowly and add a bit of milk if it thickens too much. It actually tastes even better after the flavors have mingled overnight.

What’s the best bread to serve alongside Cullen Skink?

Crusty bread with a chewy texture works best—sourdough, baguette, or even a rustic country loaf. The bread soaks up the creamy smoky soup perfectly and adds great texture contrast. Plus, it’s delicious to dunk!

Final Thoughts

Every time I make this Smoked Haddock Cullen Skink Recipe, I’m reminded why it’s such a treasured classic. It’s comforting, flavorful, and truly satisfying—whether for a quick weeknight supper or a cozy weekend treat. I hope you enjoy making it as much as I do, and that it becomes a staple recipe you reach for whenever you want a bit of warmth and smoky goodness.