Scottish Cullen Skink Smoked Fish Soup
Cullen Skink Soup
A creamy Scottish smoked haddock soup with tender potatoes, sweet onions, and fresh parsley.
Cullen skink is a traditional soup from the fishing town of Cullen on Scotland's northeast coast. It is built around smoked haddock, potatoes, onions, and milk, giving it a gentle richness without making it heavy.
The key is to poach the fish just long enough to season the milk, then use that smoky liquid as the base of the soup. A few potatoes are mashed back into the pot so the broth thickens naturally while still leaving plenty of tender pieces.
Undyed smoked haddock has the cleanest flavor, but any good-quality smoked haddock works. Taste before adding much salt, because smoked fish varies widely in seasoning.
Serve Cullen skink hot with chopped parsley and crusty bread. It is hearty enough for supper, but simple enough to make on a cold weeknight.
Nutrition (per serving)
Directions
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1
Place the smoked haddock, milk, and bay leaf in a wide saucepan. Bring just to a gentle simmer over medium-low heat, then cover and poach for 6 to 8 minutes, until the fish flakes easily.
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2
Lift the haddock onto a plate and strain the smoky milk into a heatproof jug. Discard the bay leaf and keep the milk warm.
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3
Melt the butter in a soup pot over medium heat. Add the onion and leek with a small pinch of salt, then cook for 8 minutes, stirring often, until soft but not browned.
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4
Add the diced potatoes and fish stock or water. Pour in the reserved smoky milk, bring to a simmer, and cook for 15 to 18 minutes, until the potatoes are tender.
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5
While the potatoes cook, remove and discard any skin or bones from the haddock. Flake the fish into large bite-size pieces.
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6
Mash about one-third of the potatoes against the side of the pot with a spoon or potato masher to thicken the soup, leaving the rest in chunks.
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7
Stir in the flaked haddock and cream. Simmer gently for 3 to 4 minutes, just until the fish is hot and the soup is creamy; do not let it boil hard.
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8
Season with black pepper and only as much salt as needed. Stir in most of the parsley, ladle into warm bowls, and finish with the remaining parsley.
Ingredients
- Undyed Smoked Haddock Fillets:1 lb
- Whole Milk:3 cups
- Bay Leaf:1
- Unsalted Butter:2 tbsp
- Yellow Onion, finely chopped:1 medium
- Leek, white and pale green parts finely sliced:1 small
- Yukon Gold Potatoes, peeled and diced:1 1/2 lb
- Fish Stock or Water:1 1/2 cups
- Heavy Cream:1/2 cup
- Fresh Parsley, chopped:1/4 cup
- Black Pepper:to taste
- Kosher Salt:to taste
Tips & Notes
- Choose undyed smoked haddock if available for a natural color and clean smoke flavor.
- If the soup becomes too thick after mashing the potatoes, loosen it with a splash of warm milk.
- Keep the final simmer gentle so the fish stays moist and the cream does not split.
