Description
Cullen Skink is a traditional Scottish smoked haddock soup that is rich, creamy, and flavorful. Made with smoked haddock, potatoes, onions, milk, and butter, this comforting dish is perfect as a hearty starter or main course. The smokiness of the fish infuses the creamy broth, creating a satisfying meal best served with crusty bread.
Ingredients
Scale
Main 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)
Optional Ingredients
- 1 fish stock cube
- Parsley to garnish
- 2 tablespoons double cream
Instructions
- Prepare the fish: Place the milk and smoked haddock skin-side up in a pan, ensuring the fish is fully submerged. Do not turn on the heat yet; let it sit.
- Prepare vegetables: Finely chop the onion and peel and cube the potatoes.
- Sauté onion: In a separate pan, melt butter and add the chopped onion. Fry gently for about 5 minutes until the onion is soft but not browned.
- Add potatoes and water: Add the cubed potatoes to the pan with onions and cook for 1 minute. Then pour in 300ml of boiling water, cover, and let simmer for 15 minutes until potatoes are tender.
- Cook haddock: Gradually heat the milk with the haddock over medium heat, stirring occasionally with a wooden spoon to prevent sticking. It will take about 5 minutes to heat, then cook the fish for another 5 minutes.
- Remove fish: Using a slotted spoon, lift the haddock from the milk and set the milk aside. Let the fish cool slightly, then remove and discard any skin or bones.
- Mash potatoes: In the pan with potatoes and onions, roughly mash about one quarter of the potatoes directly in the pan.
- Combine milk and potatoes: Pour the reserved milk into the potato pan and stir thoroughly for a few minutes to combine all ingredients.
- Add fish: Break the smoked haddock into large chunks with a fork and gently fold into the soup. Season with salt and pepper to taste.
- Finish and serve: Optionally stir in parsley and double cream before serving. Serve hot, ideally with crusty bread.
Notes
- This soup is traditionally served as a starter but works well as a main course.
- For enhanced flavor, you can dissolve a fish stock cube into the boiling water before adding it to the potatoes.
- Use whole milk for a creamier texture; double cream can be added for extra richness.
- Remove all skin and bones carefully from the haddock to ensure a smooth dining experience.
- Serve with crusty bread to soak up the delicious broth.
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
