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Cullen Skink (Smoked Haddock Soup)

Cullen Skink (Smoked Haddock Soup)

A creamy Scottish soup of smoked haddock, potatoes, onion and milk, finished with parsley.

45 mins total for first methodServes 4On the Hob
Ingredients ↓Method ↓

Ingredients

Method

15 mins prep30 mins cook45 mins total

  1. In a large pot, bring the milk to a gentle simmer. Add the smoked haddock and poach for 5–7 minutes, until the fish is cooked through. Lift it out and set aside.

  2. Add the onion and potatoes to the warm milk. Simmer for 15–20 minutes, until the potatoes are tender.

  3. Flake the haddock into bite-sized pieces, checking carefully for skin and bones.

  4. Lightly mash some of the potatoes in the pot to thicken the soup, leaving the rest in small pieces.

  5. Return the haddock to the pot and stir in the butter. Season with salt and black pepper, then warm through gently for 2–3 minutes.

  6. Ladle into warmed bowls and finish with the chopped parsley. Serve with crusty bread if you like.

Notes

For a richer finish, replace up to 250ml of the milk with double cream. Serve with crusty bread.
About this recipe

Cullen Skink is a comforting Scottish soup made with smoked haddock, potatoes, onion and milk. It is gently smoky, creamy and substantial enough for a warming lunch or light supper.

Poaching the haddock in the milk gives the soup a deep savoury flavour, while lightly mashing the potatoes creates a naturally thick texture without needing flour.

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