Cullen Skink
Cullen skink is a classic Scottish soup made with smoked haddock, milk and potatoes for a creamy, comforting result. This traditional recipe highlights the gentle smokiness of the fish while keeping the texture smooth and hearty.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: soup
- Cuisine: Scottish
Ingredients
14 ounces (400g) smoked haddock fillet
1 pound (450g) floury potatoes, peeled and diced
1 medium onion, finely chopped
2 cups (480ml) whole milk
1 cup (240ml) water
2 tablespoons butter
2 tablespoons chopped fresh parsley
Salt and black pepper, to taste
Instructions
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Put the smoked haddock in a wide pan and cover with the milk and water. Bring it just to a gentle simmer, then remove from the heat. Let the fish sit for 5 minutes so it cooks through without boiling.
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Lift the fish out of the liquid and set it aside. When cool enough to handle, remove the skin and flake the fish into large pieces. Strain and reserve the cooking liquid.
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Melt the butter in a saucepan over medium heat. Add the onion and cook gently until soft and translucent, not browned.
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Add the diced potatoes to the pan along with the reserved milk mixture. Bring to a simmer and cook until the potatoes are very tender.
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Lightly mash some of the potatoes in the pan to thicken the soup while keeping the texture rustic.
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Add the flaked haddock back to the pot and warm through gently. Season with salt and black pepper.
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Stir in the chopped parsley just before serving.
Notes
Serve hot with thick slices of bread on the side.
Keywords: soup, Scottish, cullen skink, broth
Find it online: https://victoriahaneveer.com/cullen-skink/