There’s something utterly comforting about a bowl of this hearty, creamy soup that brings a little taste of the Scottish coast right to your kitchen. This Smoked Haddock Cullen Skink Soup Recipe is a personal favorite, brimming with smoky fish, tender potatoes, and just the right touch of creaminess—it’s the kind of meal that warms you from the inside out.
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Why You'll Love This Recipe
Every time I make this Smoked Haddock Cullen Skink Soup Recipe, it reminds me how simple ingredients can yield something truly special. It’s the perfect balance of smoky, creamy, and hearty, and it’s surprisingly straightforward to pull off—even if you don’t have loads of time.
- Authentic smoky flavor: The smoked haddock gives the soup that unmistakable coastal taste you won’t find in other fish soups.
- Easy to make: With just a handful of ingredients and basic steps, this recipe fits perfectly into a busy day.
- Comfort food at its best: The creamy potatoes and cooked fish create a texture that’s both filling and soothing.
- Customizable to your taste: Whether you like a touch of cream or fresh parsley, you can easily tweak it to your liking.
Ingredients & Why They Work
Let’s be honest, great soup comes down to the quality and harmony of its ingredients. Here, you have the creamy potatoes acting as the comforting base, and the smoked haddock bringing a vibrant, smoky punch. Each ingredient plays a key role to make that classic Cullen Skink flavor shine.
- Butter: Adds richness and helps soften the onions with just a little silky depth.
- Onion: Gives a subtle sweetness and background flavor that balances the smoky fish.
- Potatoes: The foundation of the soup, creating body and creaminess when mashed slightly.
- Smoked haddock: The star of the show, packed with intense flavor and protein.
- Whole milk: Creamy, mild, and perfect for gently poaching the fish while enriching the soup.
- Boiling water: Helps cook the potatoes quickly and keeps the soup light yet flavorful.
- Optional fish stock cube: If you want an extra umami boost, it’s a great add-in.
- Optional parsley: Brightens up the bowl with color and a fresh herbal note.
- Optional double cream: For an indulgent, silky finish that smooths everything out.
Make It Your Way
I love mixing things up depending on what mood I’m in or what’s in my pantry. This Smoked Haddock Cullen Skink Soup Recipe is such a forgiving base that you can easily make it richer, lighter, or even a little spicier if you want to shake things up.
- Variation: Adding a couple of leeks along with the onions gives a sweeter, mellow twist I’ve enjoyed on chillier days.
- Diet-friendly tweak: Swap the cream for coconut milk to keep it dairy-free but still creamy and comforting.
- Boost the herb game: Stir in some fresh dill or chives for a fresh, slightly tangy contrast.
Step-by-Step: How I Make Smoked Haddock Cullen Skink Soup Recipe
Step 1: Soak and gently heat the smoked haddock
This is a little trick I swear by: start by placing your smoked haddock fillets skin-side up in a pan with the milk, ensuring the fish is just covered. Don’t turn the heat on yet—let it sit like this so the fish begins to soak in the creaminess without toughening up. When you do heat the milk gently, stir occasionally to prevent sticking and to get that perfect poaching effect—it takes about 10 minutes overall, cooking the fish slowly for tender results.
Step 2: Sauté the onions and prepare your potatoes
While the fish is poaching, finely chop your onion and gently fry it in butter over medium heat until soft but not browned—about five minutes. Then add your peeled, cubed potatoes and give everything a quick toss before pouring in your boiling water. Cover and let it simmer until the potatoes are fork-tender, which takes roughly 15 minutes.
Step 3: Mash and combine to build that creamy texture
Once your potatoes are cooked, don’t rush to fully puree them. I like to roughly mash about a quarter right in the pan. Leaving some chunks gives the soup a wonderful texture—creamy but with heart. Next, stir in the milk you’ve kept from poaching the fish, which has all those lovely smoky flavors infused within it.
Step 4: Add tender smoked haddock and season to finish
Carefully remove the haddock using a slotted spoon and allow it to cool just enough to handle. Peel off any skin and discard any bones—this is the step that makes the soup relaxing to eat. Flake the fish into large chunks using a fork and fold gently into the pot. Taste and season with salt and pepper, adding optional parsley or double cream if you’re after that extra silky finish.
Top Tip
Over the years making this Smoked Haddock Cullen Skink Soup Recipe, I’ve learned a few things that make all the difference between a good soup and a truly memorable one.
- Gentle poaching: Don’t rush heating the milk and fish—low and slow keeps the haddock moist and flaky, never rubbery.
- Don’t over mash: Leaving some potato texture adds a rustic and satisfying mouthfeel that makes this soup feel homemade.
- Season gradually: Add salt and pepper incrementally—since smoked haddock can be quite salty on its own, you don’t want to overdo it.
- Use fresh parsley last-minute: Toss it in right before serving to preserve that pop of freshness and color.
How to Serve Smoked Haddock Cullen Skink Soup Recipe
Garnishes
I always finish with a sprinkle of fresh parsley because it brightens the rich flavors beautifully. Sometimes, if I’m feeling indulgent, I drizzle a spoonful of double cream on top—adds that luxurious silkiness. A grind of black pepper right at the end wakes everything up too.
Side Dishes
This soup shines with crusty bread—think a rustic sourdough or even a warm buttered baguette. The bread is essential for soaking up every bit of that smoky, creamy broth. Some lightly dressed salad greens on the side balance out the richness nicely, too.
Creative Ways to Present
For a cozy dinner party, I like serving this soup in warmed bowls, topped with a little sprinkle of chopped chives and a crisp piece of homemade oatcake on the side—adds that Scottish flair. You could even ladle it into small espresso cups for elegant appetizer-sized servings.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store my leftover Cullen Skink in an airtight container in the fridge. It usually keeps well for up to 2 days, although I’ll admit it tastes best fresh. The flavors deepen overnight, so it can be even more comforting the next day.
Freezing
I’ve frozen this soup a couple of times with good results. Just be sure to cool it completely before dividing it into freezer-safe containers. When you thaw it, the texture might separate slightly, so give it a good stir or whisk to bring it back together.
Reheating
Reheat gently on the stove over medium-low heat to prevent the milk from curdling. Stir frequently and add a splash of milk if it feels too thick. Microwave reheating is doable but less ideal for texture.
Frequently Asked Questions:
Absolutely, while the traditional recipe calls for smoked haddock, you can experiment with smoked cod or even smoked salmon, but keep in mind that the flavor profile and cooking times may vary slightly.
Yes, removing the skin and bones after poaching ensures your soup has a smooth texture and is easier to eat. It also helps avoid any unexpected crunchy bites that might distract from the creamy broth.
You can swap whole milk for dairy alternatives like oat milk or coconut milk, and omit the butter or use a dairy-free alternative. Just be mindful the texture might change slightly, but the soup will remain delicious.
Stored properly in an airtight container, Cullen Skink soup will last around 2 days in the refrigerator. It’s best enjoyed fresh, but it can be reheated gently without losing much flavor or texture.
Final Thoughts
This Smoked Haddock Cullen Skink Soup Recipe holds a special place in my recipe collection—not just for its satisfying flavors but because it brings a little piece of Scotland to my table every time I make it. I’m confident you’ll enjoy the simplicity and soul that this soup delivers. So grab your smoked haddock, roll up your sleeves, and enjoy a bowl full of warmth and tradition with friends or family.
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Smoked Haddock Cullen Skink Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Scottish
- Diet: Low Lactose
Description
Cullen Skink is a traditional Scottish smoked haddock soup that is creamy, hearty, and full of smoky flavor. This comforting recipe combines smoked haddock, potatoes, onions, and milk into a deliciously rich soup that can be served as a starter or a satisfying main dish.
Ingredients
Main Ingredients
- 25g butter
- 1 medium onion
- 400g potatoes
- 280g smoked haddock (approximately 2 fillets)
- 300ml whole milk (about 1 and ¼ cups)
- 300ml boiling water (about 1 and ¼ cups)
Optional Ingredients
- 1 fish stock cube
- Parsley to garnish
- 2 tablespoons double cream
Instructions
- Prepare the milk and fish: Put the milk and smoked haddock skin-up (if there is any) into one pan, ensuring the milk covers the fish completely. Do not turn the heat on yet.
- Prepare vegetables: Finely chop the onion and peel and cube the potatoes into bite-sized pieces.
- Sauté onion: Add the butter and onion to a pan and fry gently for around 5 minutes until the onion is soft but not browned.
- Cook potatoes: Add the cubed potatoes to the pan with onion for one minute, then pour in 300ml boiling water. Cover the pan and allow to simmer for 15 minutes until the potatoes are tender.
- Cook the smoked haddock: Heat the milk and haddock gradually over medium heat, stirring occasionally with a wooden spoon to prevent sticking. It should take about 5 minutes to heat and then cook the fish for a further 5 minutes until fully cooked.
- Remove fish: Use a slotted spoon to remove the smoked haddock from the milk and set the milk aside. Let the fish cool slightly, then discard any skin or bones.
- Mash some potatoes: Roughly mash about a quarter of the potatoes in the pan using a masher or fork, leaving the rest chunky to create texture in the soup.
- Combine milk and potatoes: Pour the reserved milk into the pan with the potatoes and onions, stirring well to combine and heat through for a few minutes.
- Add fish to soup: Flake the smoked haddock into large chunks using a fork, then gently fold it into the pot. Season with salt and pepper to taste.
- Finish and serve: Add optional parsley or double cream to taste and stir gently before serving hot, ideally with crusty bread.
Notes
- This classic Scottish soup is perfect as a warming starter or a light main course.
- Using smoked haddock provides the signature smoky flavor, but ensure you remove all skin and bones before serving.
- You can add a fish stock cube to the boiling water for a more intense fish flavor.
- Double cream adds extra richness but can be omitted for a lighter version.
- 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
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