Creamy Cullen Skink with Smoked Haddock and Potatoes Recipe

Introduction

Cullen skink is a comforting Scottish soup made with smoked haddock, potatoes, and onions. This creamy and smoky dish warms you up on chilly days and is surprisingly easy to prepare at home.

Ingredients

• 1 tbsp unsalted butter
• 1 medium onion
• 400g medium potatoes (about 2), peeled and cut into 1cm cubes
• 250g smoked haddock
• 250ml whole milk
• ½ small bunch of parsley or chives, finely chopped

Instructions

1. Step 1: Melt the butter in a saucepan over medium heat. Add the onion and fry for 5-8 minutes until translucent but not browned.
2. Step 2: Add the potatoes and 300ml of water to the pan. Bring to a boil, then reduce the heat slightly and simmer for 10-15 minutes until the potatoes are tender.
3. Step 3: Meanwhile, place the smoked haddock in another pan and cover it with the milk. Cook gently for 5 minutes or until just tender.
4. Step 4: Remove the haddock from the milk with a slotted spoon, reserving the milk. Transfer the fish to a plate, allow it to cool slightly, then flake into large pieces, removing any bones.
5. Step 5: Add the reserved milk and flaked haddock to the pan with the potatoes and onions. Cook together for another 5 minutes.
6. Step 6: Season the soup to taste and sprinkle over the chopped parsley or chives before serving.

Tips & Variations

• For a richer flavor, use cream instead of milk or add a splash just before serving.
• If you prefer a smoother soup, blend part of the potato mixture before adding the haddock.
• Substitute parsley with dill for a slightly different herbal note.

Storage

Store leftover Cullen skink in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent burning. Avoid boiling when reheating to keep the milk from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of smoked haddock?

While smoked haddock is traditional and gives the soup its signature flavor, you can substitute with smoked cod or pollock, though the taste will be slightly different.

Is Cullen skink gluten-free?

Yes, this recipe is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

Creamy Cullen Skink with Smoked Haddock and Potatoes Recipe

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★★★★★

4.5 from 127 reviews

• Author: Hailey
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Cullen skink is a traditional Scottish smoky fish soup made with smoked haddock, potatoes, onions, and milk. This creamy, comforting dish combines fragrant sautéed onions and tender potatoes simmered together with gently cooked smoked haddock, blended with enriched milk and fresh herbs for a rich and flavorful experience perfect as a warming starter or light meal.

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Ingredients

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Soup Base

• 1 tbsp unsalted butter
• 1 medium onion, finely chopped
• 400g medium potatoes (about 2), peeled and cut into 1cm cubes
• 300ml water

Fish and Milk

• 250g smoked haddock
• 250ml whole milk

Garnish

• ½ small bunch of parsley or chives, finely chopped

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Instructions

1. Sauté onion: Melt the unsalted butter in a saucepan over medium heat. Add the finely chopped onion and fry for 5-8 minutes until the onion is translucent but not browned to develop sweetness and flavor.
2. Cook potatoes: Add the 1cm cubed potatoes and 300ml water to the saucepan with the sautéed onion. Bring to a boil, then reduce heat slightly and simmer gently for 10-15 minutes, until the potatoes are tender.
3. Poach smoked haddock: While the potatoes cook, place the smoked haddock in a separate pan and cover with the 250ml whole milk. Cook gently over low heat for about 5 minutes or until the haddock is just tender and opaque.
4. Flake haddock: Remove the haddock from the milk using a slotted spoon, reserving the milk in the pan. Transfer the fish to a plate and let it cool slightly. Once cool enough to handle, flake the fish into large pieces, removing any bones carefully.
5. Combine fish and soup: Add the reserved milk and flaked smoked haddock back into the pan with the cooked potatoes and onion. Cook together gently for another 5 minutes to marry the flavors and warm through.
6. Season and garnish: Season the soup with salt and freshly ground black pepper to taste. Sprinkle the finely chopped parsley or chives over the top before serving to add a fresh herbal note and color.

Notes

• Use smoked haddock for authentic smoky flavor; fresh or unsmoked fish would change the character of the soup.
• Do not let the onion brown during sautéing to keep the broth clear and mild in flavor.
• Reserve the milk used to poach the fish as it adds a delicate smoky flavor to the soup base.
• Serve Cullen skink hot as a starter or light meal, ideally with crusty bread or oatcakes for dipping.
• For a gluten-free version, confirm all ingredients are gluten-free and serve with gluten-free bread.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Scottish

Keywords: Cullen skink, smoked haddock soup, Scottish soup, creamy fish soup, traditional Scottish recipe