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
Scale
Main Ingredients
- 25g butter
- 1 medium onion
- 400g potatoes
- 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 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
