Cullen Skink (Scottish Smoked Haddock Soup)
In short: Creamy Scottish soup of smoked haddock, potatoes and onion simmered in milk. Smoky, mellow and ready in under an hour. It takes about 50 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Cullen skink is a thick Scottish soup from the north-east coast, made with smoked haddock, potatoes, onion and milk. The fish is poached in the milk, which then becomes the soup, and partly mashed potatoes give it body without any flour. The result is creamy and gently smoky rather than fishy. It is a bowl for cold days, served with crusty bread, and it takes under an hour from start to table.
Instructions
- Lay the haddock skin side down in a wide pan with the milk, water and bay leaf. Bring to a bare simmer and poach for 5 to 6 minutes until the fish is opaque and flakes easily.
- Lift the fish onto a plate. Strain the poaching liquid into a jug and discard the bay leaf.
- Wipe out the pan, melt the butter over medium-low heat and cook the onion for 8 minutes until soft but not colored.
- Add the potatoes and the poaching liquid and simmer gently for 15 minutes until the potatoes are very soft.
- Flake the fish, discarding the skin and any bones. Crush about half of the potatoes against the side of the pan with a masher to thicken the soup, leaving some chunks.
- Stir in the fish and cream and warm through for 2 minutes without boiling. Season with pepper, and taste before adding any salt, since smoked fish is salty.
- Ladle into bowls, scatter with parsley or chives and serve with crusty bread.
Tips
- Use undyed smoked haddock for the best flavor, since the bright yellow kind is colored. Smoked cod or smoked pollock make good substitutes.
- Do not let the soup boil once the fish and cream are in, or the milk can curdle and the fish turns dry. A small knob of butter stirred in at the end adds gloss.
Questions and answers
What does cullen skink taste like?
It is a creamy, smoky soup with soft potatoes and flakes of haddock. The flavor is mild and comforting, with gentle smokiness rather than a strong fishy taste.
Can I make cullen skink ahead of time?
Yes. Make it up to 2 days ahead without the cream and herbs, then reheat gently and finish it just before serving.
Can I freeze cullen skink?
It is best eaten fresh, since the potatoes turn grainy and the milk can separate once frozen. It keeps in the fridge for 2 days.
How long does it take to make Cullen Skink (Scottish Smoked Haddock Soup)?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Cullen Skink (Scottish Smoked Haddock Soup)?
About 380 kcal per serving, with 26 g of protein, 31 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 31 g |
| Fat | 17 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Sodium | 1200 mg |
Estimated values, calculated from the ingredients.
