Name: Smoked Haddock Cullen Skink Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Scottish
Ingredients: 25 g butter; 1 medium onion, finely chopped; 400 g potatoes, peeled and cubed; 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); 1 fish stock cube; Parsley to garnish; 2 tablespoons double cream

There’s something incredibly comforting about a warm, creamy soup that carries a hint of the sea. This Smoked Haddock Cullen Skink Soup Recipe is exactly that—a classic Scottish delight filled with smoky, savory flavors and hearty potatoes, perfect for cozy days or when you want a meal that feels like a big, warm hug.

A white bowl filled with thick, creamy soup that is pale yellow with small pieces of white and yellow ingredients mixed throughout. The soup has a small green herb garnish sprinkled in the center. The bowl sits on a dark blue cloth, with a blue and green plaid cloth nearby, all on a white marbled surface. In the background, another similar bowl of soup is visible, slightly out of focus. 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 Soup Recipe
Top Tip
How to Serve Smoked Haddock Cullen Skink Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Smoked Haddock Cullen Skink Soup Recipe

Why You'll Love This Recipe

I first tried Cullen Skink during a chilly trip to Scotland, and it instantly became my go-to for a warming meal. This soup isn’t just flavorful; it’s simple, satisfying, and familiar in the best possible way. Once you get the hang of it, I promise you’ll want to make it again and again.

Smoky, rich flavor: The smoked haddock brings a delicious depth that makes this soup stand out from your usual chowder.
Comforting and hearty: Potatoes and creamy milk create that velvety texture which feels like a warm blanket on a cold day.
Simple and quick to make: With just a handful of ingredients, this recipe fits perfectly into weekday dinners or casual entertaining.
Customizable to your taste: You can easily add cream or parsley, or keep it lean and light—it’s all up to your mood.

Ingredients & Why They Work

Each ingredient in this Smoked Haddock Cullen Skink Soup Recipe plays a part in building those layers of flavor and creamy texture. When shopping, opt for the freshest smoked haddock fillets you can find—that smoky aroma is the heart and soul here. The potatoes need to be starchy varieties like Maris Piper or Russets so they break down nicely and thicken the soup.

Flat lay of a small pat of golden butter, one medium peeled yellow onion, several cubed creamy white potatoes, two raw smoked haddock fillets with pale pink flesh and silvery skin, a small white bowl filled with whole milk, a small white bowl of clear boiling water, and a small bunch of fresh green parsley sprigs arranged neatly in a balanced symmetrical layout, all 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 onion without browning.
Onion: Gives a sweet aromatic base that balances the smoke from the fish.
Potatoes: They not only bulk up the soup but also provide that velvety texture after mashing.
Smoked haddock: The star ingredient—smoky, flavorful, and tender when cooked gently.
Whole milk: Creates the creamy consistency that makes the soup so comforting.
Boiling water: Used to cook potatoes perfectly without diluting the flavors.
Optional fish stock cube: For an extra boost of seafood depth if you want it richer.
Optional parsley: Adds a fresh, herbal note that brightens the soup.
Optional double cream: For extra lusciousness and indulgence.

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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

I like to keep this recipe close to tradition but sometimes throw in a spoonful of crème fraîche instead of cream for a slight tang. It’s a great soup to play with, so don’t hesitate to tweak it to your liking.

Variation: For a dairy-free version, swap the milk with coconut milk or oat cream, and use olive oil instead of butter. I've tested this, and it’s surprisingly creamy with a subtle twist.
Extra veggies: Sometimes I add chopped leeks or celery for extra flavor and crunch—perfect if you want to sneak more greens in.
Make it spicy: A pinch of cayenne or smoked paprika can add a warming kick that complements the smoky haddock beautifully.

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

A white bowl filled with thick, creamy soup that has a pale yellow color mixed with small bits of white and light green ingredients, garnished with chopped green herbs on top. The bowl has a metal spoon resting inside on the right side. Above the bowl, there is a white plate holding several slices of light brown bread. The bowl and plate sit on a dark blue cloth with a green and blue plaid ribbon intertwined around it. All of this is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Soak the Smoky Haddock in Milk

I always start by placing the smoked haddock skin-side up in a pan with the cold milk—this method helps gently poach the fish later, locking in moisture and flavor. Don’t turn the heat on just yet; just let the fish sit here while you prep the rest.

Step 2: Prep and Sauté the Base

Chop your onion finely and peel the potatoes, cutting those into cubes. Then, in a separate pan, melt the butter and sweat the onion gently. It’s important not to brown it—soft and translucent is the goal here.

Step 3: Cook the Potatoes

After adding the potatoes to the pan with onions, pour in the boiling water. Cover and let it simmer for about 15 minutes, or until the potatoes are tender. This step builds a fantastic texture foundation for the soup.

Step 4: Gently Poach the Haddock

Heat the milk and haddock slowly, stirring occasionally to avoid sticking on the pan’s bottom. This gentle process takes roughly 5 minutes to heat through, then another 5 to cook the fish. I find patience here pays off with perfectly flaky fish.

Step 5: Combine and Mash

Use a slotted spoon to remove the fish from the milk, letting it cool briefly so you can discard any skin or bones. Then, mash about a quarter of your cooked potatoes right in the pan—that’s what lends the soup its creamy body.

Step 6: Finish with Fish and Seasoning

Pour the warm poaching milk into the potato-onion mix and stir gently. Flake the smoked haddock into big chunks and fold these in carefully. Finally, season with salt, pepper, and add parsley or cream if you like. Taste as you go—it’s key to get it just right.

Top Tip

Through making this Smoked Haddock Cullen Skink Soup Recipe several times, I’ve learned a few tricks that really help the texture and flavor shine.

Low and slow cooking: Heating the milk slowly with the fish avoids rubbery texture and keeps the haddock flaky and tender.
Don’t skip mashing some potatoes: This naturally thickens the soup without needing flour or cream.
Gentle seasoning: Because smoked haddock is pretty salty, I add salt gradually and taste frequently to avoid over-salting.
Use a good quality smoked haddock: Your soup’s flavor depends a lot on this, so I never settle for anything less than fresh and smoky.

How to Serve Smoked Haddock Cullen Skink Soup Recipe

Smoked Haddock Soup - Serving Suggestion

Garnishes

I love topping mine with chopped fresh parsley to add a pop of color and freshness. Sometimes I drizzle a teaspoon of double cream for a little extra richness, especially if it’s a chilly evening.

Side Dishes

Crusty bread is a must—it’s perfect for dunking. Also, I sometimes serve it alongside buttery oatcakes or a simple green salad dressed with lemon and olive oil, balancing the smoky richness with brightness.

Creative Ways to Present

For special occasions, I like to ladle the soup into wide, shallow bowls and sprinkle a few microgreens on top for elegance. Adding a swirl of herb oil or smoked paprika dust around the edges also gives a restaurant-quality finish that's surprisingly easy to do.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and eat them within two days. The flavors deepen overnight, making the next day’s soup even tastier.

Freezing

This soup freezes well, but I recommend freezing it without cream, which you can stir in upon reheating. Portion out into freezer-safe containers and defrost in the fridge overnight for best results.

Reheating

Reheat gently on the stove over low heat, stirring often to prevent sticking or curdling. Add a splash of milk or water if it feels too thick after reheating to bring it back to the perfect consistency.

Frequently Asked Questions:

Can I use fresh haddock instead of smoked haddock?

While fresh haddock will work, the signature smoky flavor that defines Cullen Skink comes from the smoked haddock. Using fresh fish will result in a milder soup, so consider adding a little smoked paprika or liquid smoke to mimic that taste.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free if you skip any optional stock cubes that contain gluten and check the labels on your ingredients. It’s a great option for those avoiding gluten.

Can I make this recipe vegan?

To veganize Cullen Skink, substitute the smoked haddock with smoked tofu or smoked mushrooms, use plant-based milk, and replace butter with oil or vegan butter. The flavor will be different but still rich and satisfying in its own right.

What’s the best potato to use for this soup?

Choose starchy potatoes like Maris Piper or Russets because they mash well and help thicken the soup naturally, giving it that nice creamy texture without extra thickeners.

Final Thoughts

This Smoked Haddock Cullen Skink Soup Recipe holds a special place in my heart because it’s more than just a meal—it’s a moment of warmth and simplicity that connects me to Scotland’s culinary heritage. It’s easy enough to whip up after work but special enough to share with friends on a cozy night in. So grab some smoked haddock and potatoes, and give it a try. You won’t regret that smoky, creamy goodness filling your bowl and your kitchen with inviting aromas. Trust me, once you make this, it’s going to be a favorite.