Name: Smoked Haddock Cullen Skink Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Scottish
Ingredients: 25g butter; 1 medium onion, finely chopped; 400g potatoes, peeled and cubed; 280g smoked haddock (approximately 2 fillets); 300ml whole milk (about 1 and 1/4 cups); 300ml 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 bowl of warm, smoky soup on a chilly day—especially when that soup is this Smoked Haddock Cullen Skink Soup Recipe. It’s a traditional Scottish favorite that brings together creamy potatoes and rich smoked haddock in a way that feels like a warm hug from your kitchen.

The image shows a close-up of a white bowl filled with pale yellow soup that has a creamy texture with small bits of white and yellow ingredients visible throughout. The soup has a small pile of finely chopped green herbs sprinkled in the center. The bowl sits on a dark navy cloth with a green and blue plaid fabric draped around it. The background is a white marbled surface, giving a clean and simple look. 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 remember the first time I tried making this soup—it was a chilly weekend, and I wanted something hearty but easy. This Smoked Haddock Cullen Skink Soup Recipe instantly became a favorite because it’s so straightforward yet packed with flavor that feels authentic and deeply satisfying.

Simple ingredients, big flavor: Just a handful of pantry staples come together for a soup that tastes like it took hours.
Smoky and creamy: The smoked haddock brings such a wonderful depth that pairs wonderfully with the creaminess of potatoes and milk.
Comfort in a bowl: Perfect for cozy nights, it’s both nourishing and indulgent without being heavy.
Quick to make: You can whip it up in under 40 minutes, which is perfect when you want something satisfying but don’t want to fuss.

Ingredients & Why They Work

Each ingredient in this Smoked Haddock Cullen Skink Soup Recipe plays a vital role in balancing taste and texture—nothing extra, nothing missing. Be sure to pick good-quality smoked haddock, as that smoky flavor really sells the dish.

Flat lay of a small square of creamy yellow butter, a medium yellow onion with papery skin, several cubed pale yellow potatoes, two fillets of smoked haddock with silvery skin and pinkish flesh, a small white ceramic bowl filled with whole milk, a small white ceramic bowl of clear boiling water, and a few fresh green parsley sprigs, all arranged in perfect symmetry 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 a lovely base to gently soften the onions without browning.
Onion: Provides natural sweetness and depth; don’t rush frying it—soft and translucent is the goal.
Potatoes: The heartiness of the soup; they thicken the broth and add comforting creaminess when mashed.
Smoked haddock: The star ingredient with that unmistakable smoky aroma and delicate, flaky texture.
Whole milk: Creates a creamy consistency without overpowering the fish’s flavor.
Boiling water: Helps cook the potatoes thoroughly while keeping the soup light.
Optional fish stock cube: Boosts the seafood depth if you want a richer broth.
Parsley: A fresh, herbal garnish to brighten the flavors at the end.
Double cream: Adds extra indulgence if you’re in the mood for a luxuriously smooth finish.

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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

While I stick to the traditional approach most of the time, I love encouraging you to tweak this Smoked Haddock Cullen Skink Soup Recipe to suit your taste—there’s room for adding your own touch!

Variation: Sometimes I swap half the boiling water for a splash of dry white wine, which adds a delicate acidity that cuts through the creaminess beautifully.
Dietary tweaks: If you want to lighten it up, try using low-fat milk instead of whole milk and skip the cream—still delicious!
Seasonal spin: When fresh dill is in season, adding some with the parsley is a fresh twist that brightens the soup wonderfully.

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

A white round bowl is filled with creamy light yellow soup that has chunks of pale chicken and small pieces of vegetable visible inside. The top is sprinkled with finely chopped green herbs. A silver spoon rests in the soup, leaning against the edge of the bowl. Next to the bowl, on a white plate, three slices of light brown toasted bread are stacked partly overlapping. The bowl and plate sit on a dark navy blue fabric with a blue and green plaid ribbon loosely draped around it, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Infuse the milk with smoked haddock

This first step is all about gently coaxing flavor from the fish. I always place the haddock skin-side up in cold milk, making sure it’s fully covered without turning the heat on right away—the milk gradually heats and cooks the haddock evenly. Stir every now and then with a wooden spoon so the milk doesn’t stick or scorch. It takes about 10 minutes total—5 to warm up and about 5 to cook the fish through—that delicate smoky aroma fills the kitchen, and it’s irresistible.

Step 2: Cook the onions and potatoes

While the fish is doing its thing, I finely chop the onion and cube the potatoes—keeping the sizes uniform helps them cook evenly. Butter and onions go into a pan, cooked gently for about 5 minutes until soft and translucent. Then the potatoes join for a minute before I pour in the boiling water. Pop on a lid and let everything simmer for around 15 minutes, or until the potatoes are tender but not falling apart.

Step 3: Combine and finish the soup

Once the haddock is cooked, I carefully lift it out with a slotted spoon, letting the milky poaching liquid sit to the side—this is going to be the soup base. I let the fish cool a bit, then remove any skin or bones because you want a smooth, pleasant eating experience. Back in the potato pan, I mash about a quarter of the potatoes right in the pot—this helps thicken the broth naturally. Then, I stir in the infused milk, combining everything for a few minutes to marry flavors. Finally, I flake the smoked haddock into large chunks, folding them gently through the soup. A good pinch of salt and pepper adjusts the seasoning perfectly. If I’m feeling fancy, I swirl in a couple tablespoons of double cream or scatter chopped parsley on top.

Top Tip

Over the years, I’ve learned a few tricks that really help this Smoked Haddock Cullen Skink Soup Recipe shine and prevent the little mishaps that can happen:

Keep milk temps low: Never rush heating the milk with the haddock; low and slow prevents curdling and keeps the milk silky.
Don’t brown the onion: Soft and translucent onions add sweetness; browning them changes the flavor profile away from traditional.
Mash some potatoes: This step naturally thickens the soup without any cream, so don’t skip it or you’ll miss the perfect texture.
Careful with seasoning: Smoked haddock is naturally salty, so add salt slowly and taste often to avoid over-seasoning.

How to Serve Smoked Haddock Cullen Skink Soup Recipe

Smoked Haddock Cullen Skink - Serving Suggestion

Garnishes

I usually keep it classic with a sprinkle of finely chopped fresh parsley right before serving—that pop of green lightens up the rich soup. When I’m feeling indulgent, a swirl of double cream adds luscious silkiness. Sometimes, a tiny dash of cracked black pepper on top brings everything together perfectly.

Side Dishes

Crusty bread is my go-to side here—preferably something hearty like a rustic sourdough or a buttered oatcake if you want to lean into Scottish tradition. A simple green salad with a tangy vinaigrette also cuts through the richness nicely if you want some freshness on the side.

Creative Ways to Present

For special occasions, I’ve served Cullen Skink in individual ramekins topped with a sprinkle of crispy bacon bits or chives for a fancy touch. Adding a small dollop of crème fraîche instead of cream and a crack of fresh pepper takes it up a notch without complicating things.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the refrigerator, where they last nicely for up to 2 days. The flavors actually deepen overnight, making it taste even better the next day!

Freezing

This soup can be frozen, but I’ve found the texture of potatoes changes slightly after freezing. If you plan to freeze, I recommend leaving out the cream until reheating to keep the soup fresh and bright.

Reheating

Reheat gently on the stove over low heat, stirring often to prevent sticking and separate any thickness. If it looks a bit thick, just stir in a splash of milk or water to loosen it back up. Add cream after reheating if you like, for that fresh creamy finish.

Frequently Asked Questions:

Can I use other types of fish for Cullen Skink?

Traditionally, this recipe uses smoked haddock because of its distinctive smoky flavor and texture. However, you can experiment with other smoked white fish like cod or pollock, but expect a milder taste.

Do I have to peel the potatoes?

For the smoothest texture, peeling potatoes is recommended, but if you prefer a bit of rustic texture and extra nutrients, you can leave the skins on—as long as you use a waxy variety to hold their shape.

Is it necessary to remove the skin and bones from the smoked haddock?

Yes. Removing skin and bones ensures a pleasant and safe eating experience with a smooth, well-integrated soup texture, especially important if serving to kids or guests.

Can I make this recipe dairy-free?

Absolutely! Substitute the butter with olive oil and use a dairy-free milk like oat or almond milk. Skip the cream or use a plant-based alternative. Just keep the milk gently warmed to prevent curdling.

Final Thoughts

This Smoked Haddock Cullen Skink Soup Recipe has a special place in my heart because it’s both nostalgic and surprisingly easy to master. It’s the kind of dish that warms not just your belly but your spirit, celebrating the smoky, the creamy, and the simply delicious. I’m excited for you to try it out—trust me, once you make it, it’ll be a recipe you’ll want to share and make again and again.