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Scottish Cullen Skink with smoked haddock, potatoes, leeks, and parsley in a rustic bowl.

Scottish Cullen Skink (Smoked Haddock Soup)

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A comforting Scottish soup of smoked haddock, potatoes, leeks, milk, and cream.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Main Course
Cuisine: Scottish
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Poached haddock
  • 1 lb smoked haddock fillets skinless
  • 3 cups whole milk divided
  • 1 cup water for poaching
  • 1 whole bay leaf
Soup
  • 2 tbsp unsalted butter
  • 1 medium yellow onion finely chopped
  • 2 medium leeks white and light green parts, sliced
  • 1 1/2 lb Yukon Gold potatoes peeled and diced
  • 1/2 cup heavy cream
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp kosher salt or to taste

Equipment

  • Large saucepan
  • Wooden spoon
  • Slotted spoon
  • Chef's knife
  • Ladle

Method
 

Poach the haddock:
  1. 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.
  2. 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:
  1. 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.
  2. 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:
  1. Stir in the cream and return the flaked haddock to the pan. Warm gently for 3 to 4 minutes without boiling.
  2. Taste and adjust the seasoning, then ladle into bowls and finish with parsley. Serve immediately.

Nutrition

Calories: 360kcalCarbohydrates: 29gProtein: 27gFat: 17gSaturated Fat: 10gCholesterol: 105mgSodium: 820mgFiber: 4gSugar: 8g

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.