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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
