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Cullen skink soup in a wooden serving bowl
Victoria Haneveer

Traditional Cullen Skink Recipe

Traditional Scottish soup made with smoked haddock, potatoes, onion and whole milk. Some of the potatoes are mashed into the broth for a naturally creamy consistency, then the fish is added back in large flakes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: Scottish
Ingredients Method Notes

Ingredients
 

  • 14 ounces (400 g) smoked haddock fillet
  • 1 pound (450 g) floury potatoes, such as Maris Piper or russet potatoes, peeled and cut into ¾-inch cubes
  • 1 medium onion, finely chopped
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) water
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley, plus more to garnish
  • Black pepper, to taste
  • Salt, only if needed

Method
 

  1. Add the smoked haddock to a wide pan. Pour in the milk and water. Heat over medium-low heat until the liquid reaches a very gentle simmer.
  2. Remove the pan from the heat, cover it and leave the haddock to poach for 5 minutes.
  3. Lift the fish onto a plate and reserve all the poaching liquid. Once the haddock is cool enough to handle, remove the skin and any bones. Break the fish into large flakes.
  4. Melt the butter in a large saucepan over medium-low heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until soft and translucent. Don’t let it brown.
  5. Add the potatoes and pour in the reserved poaching liquid. Bring to a gentle simmer and cook for 15 to 20 minutes, or until the potatoes are very tender.
  6. Mash about one-third of the potatoes against the side of the pan with a wooden spoon. Leave the remaining potato cubes whole.
  7. Return the flaked haddock to the pan and warm it gently for 3 to 4 minutes.
  8. Add black pepper, then taste the soup before adding any salt.
  9. Stir in the chopped parsley and serve hot.

Notes

  • Smoked haddock varies considerably in saltiness, so don’t add salt until the end, as you might not need any.
  • Either dyed or undyed smoked haddock can be used.
  • Add a splash of milk if the soup becomes too thick.
  • Don’t boil the soup after returning the haddock to the pan - that causes tough fish flakes.
  • Leftovers can be refrigerated for up to 2 days. Freezing isn’t recommended.