Cullen Skink is a classic soup from Scotland’s northeast coast, combining smoked haddock, potatoes, onion, and milk in a gently smoky bowl.
The haddock is poached in milk first so its flavor seasons the soup, while tender potatoes and leeks add body without making the broth heavy.
Keep the soup below a hard boil after adding the dairy so the milk stays smooth and the fish remains tender.
Serving Suggestions
Serve hot with rustic bread, chopped parsley, and plenty of black pepper for a simple supper or warming lunch.
Recipe Notes
Cool leftovers promptly and refrigerate for up to 2 days. Reheat gently over low heat and do not boil.
Scottish Cullen Skink (Smoked Haddock Soup)
A comforting Scottish soup of smoked haddock, potatoes, leeks, milk, and cream.
Ingredients
Equipment
Method
Poach the haddock:
- Put the haddock, 2 cups of the milk, water, and bay leaf in a saucepan. Warm over medium heat until barely simmering, then poach for 8 to 10 minutes until the fish flakes easily.
- Transfer the fish to a plate. Strain the poaching liquid and reserve it, then flake the fish into large pieces, removing any bones.
Build the soup:
- Melt the butter in a large saucepan over medium heat. Add the onion and leeks and cook for 8 minutes until soft but not browned.
- Add the potatoes, reserved poaching liquid, remaining milk, salt, and pepper. Simmer for 15 to 18 minutes until the potatoes are tender.
Finish and serve:
- Stir in the cream and return the flaked haddock to the pan. Warm gently for 3 to 4 minutes without boiling.
- Taste and adjust the seasoning, then ladle into bowls and finish with parsley. Serve immediately.
Nutrition
Notes
- Smoked haddock varies in saltiness, so taste the soup before adding more salt.
- For a thicker texture, mash a few potato pieces against the side of the pan before adding the fish back.
