Description
Cullen Skink is a traditional Scottish smoked haddock soup that combines creamy potatoes, onions, and smoked fish in a warming, flavorful broth. This hearty soup is perfect as a satisfying starter or main dish, often enjoyed with crusty bread. Its rich smokiness and smooth texture make it a comforting classic.
Ingredients
Scale
Main Ingredients
- 25 g butter
- 1 medium onion
- 400 g potatoes
- 280 g smoked haddock (approximately 2 fillets)
- 300 ml whole milk (about 1 and 1/4 cups)
- 300 ml boiling water (about 1 and 1/4 cups)
- Optional - Fish stock cube
- Optional - Parsley to garnish
- Optional - 2 tablespoons double cream
Instructions
- Prep the milk and fish: Put the milk and smoked haddock skin-up into one pan so the milk covers the fish. Do not heat yet.
- Prepare vegetables: Finely chop the onion and peel and cube the potatoes.
- Sauté onion: Add butter and onion to a pan and fry over medium heat for about 5 minutes until soft but not browned.
- Add potatoes and simmer: Add potatoes to the pan for a minute, then pour in the boiling water. Cover and simmer for 15 minutes until potatoes are tender.
- Cook smoked haddock in milk: Gradually heat the milk with the haddock while stirring occasionally to prevent sticking. Heat for approximately 5 minutes then cook fish for an additional 5 minutes.
- Remove and prepare fish: Remove the haddock with a slotted spoon and set aside. Allow it to cool slightly, then discard skin and bones and flake into large chunks.
- Mash some potatoes: Roughly mash about a quarter of the potatoes in the pan with a masher or fork.
- Combine ingredients: Add the cooked milk to the potato and onion mixture and stir for a few minutes to combine flavors.
- Add haddock and season: Gently fold in the flaked smoked haddock. Season with salt and pepper to taste.
- Garnish and serve: Add parsley or double cream if desired and serve warm, ideally with crusty bread.
Notes
- This soup is traditionally served as a starter or main with crusty bread.
- The smokiness of the haddock is the key flavor; avoid overcooking to maintain texture.
- Double cream adds richness but is optional.
- Discard fish skin and bones for a smooth, pleasant texture.
- Use a fish stock cube for extra depth of flavor if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 623 kcal
- Sugar: 13 g
- Sodium: 1429 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 49 g
- Cholesterol: 168 mg
