Description
Cullen Skink is a traditional Scottish smoked haddock soup that is rich, creamy, and comforting. Made with smoked haddock, potatoes, onions, and milk, this hearty dish is perfect as a starter or main course, bringing a smoky depth of flavor paired with smooth texture.
Ingredients
Scale
Main 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)
Optional Ingredients
- 1 fish stock cube
- Parsley to garnish
- 2 tablespoons double cream
Instructions
- Prepare the milk and fish: Put the milk and smoked haddock skin-up (if present) into a pan, ensuring the milk covers the fish. Do not turn on the heat yet.
- Prep vegetables: Finely chop the onion and peel and cube the potatoes.
- Sauté onion: Melt the butter in a pan and fry the onion for around 5 minutes until soft but not browned.
- Cook potatoes: Add the potatoes to the pan and cook for a minute, then pour in 300 ml boiling water. Cover and simmer for about 15 minutes until the potatoes are tender.
- Poach haddock: Gradually heat the milk and haddock over low heat, stirring occasionally to prevent sticking. It takes about 5 minutes to heat the milk, then cook the fish gently for another 5 minutes.
- Remove fish: Using a slotted spoon, remove the smoked haddock from the milk and set the milk aside.
- Prepare fish: Allow the fish to cool slightly, then remove any skin and bones, discarding them.
- Mash potatoes: Roughly mash about a quarter of the potatoes in the pan using a masher or fork.
- Combine ingredients: Pour the reserved milk into the potato and onion mixture and stir for a few minutes to combine well.
- Add fish: Flake the smoked haddock into large chunks using a fork, then gently fold it into the soup. Season with salt and pepper to taste.
- Finish and serve: Optionally add parsley and double cream for richness and garnish before serving.
Notes
- This soup is best served with crusty bread for a satisfying meal.
- The smokiness of the haddock is key for authentic flavor; do not substitute with a non-smoked fish.
- Use fish stock cube if a deeper flavor is desired but it is optional.
- Double cream adds extra richness but can be omitted for a lighter soup.
- Adjust seasoning carefully as smoked fish can be salty.
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
