Cullen Skink with Smoked Haddock and Potatoes
A creamy Scottish smoked haddock soup with potatoes, onion and parsley.
Cullen skink is a thick Scottish soup traditionally built around smoked haddock, potatoes and onion. The source offers salmon or cod, but smoked haddock gives the soup its defining savoury, gently smoky flavour. Poach the fish in milk first, then use that fragrant milk to simmer the potatoes and soften the onion. Mash a few potato pieces into the broth for body, flake the fish back in and warm everything gently with cream. Keep the soup below a boil after adding dairy, and serve with parsley and black pepper. Place haddock, milk and bay leaf in a saucepan. Heat gently until milk is steaming and fish flakes easily, 6 to 8 minutes. Lift fish onto a plate; strain and reserve milk.
Recipe card
Cullen Skink with Smoked Haddock and Potatoes
Equipment: Soup pot, saucepan, slotted spoon, potato masher, knife
Ingredients
Instructions
Poach haddock
Place haddock, milk and bay leaf in a saucepan. Heat gently until milk is steaming and fish flakes easily, 6 to 8 minutes. Lift fish onto a plate; strain and reserve milk.
Soften onion
In a soup pot, melt butter with olive oil over medium-low heat. Cook onion 6 to 8 minutes until soft but not browned. Stir in garlic for 30 seconds.
Simmer potatoes
Add potatoes, stock and reserved milk. Bring just to a simmer and cook 15 to 20 minutes until potatoes are tender.
Thicken broth
Mash some potatoes against the side of the pot, leaving plenty of chunks.
Add fish and cream
Flake haddock into large pieces and return to pot with cream and pepper. Warm gently 2 to 3 minutes without boiling.
Serve
Taste before adding salt because smoked fish can be salty. Finish with parsley and optional lemon.
How to tell when it is ready
Haddock flakes easily and potatoes are tender; soup is steaming but not boiling after cream is added.
Tips
- Choose undyed smoked haddock if available.
- Keep the milk at a gentle poach.
- Mash only a portion of the potatoes.
- Add cream at the end and do not boil.
Troubleshooting
- If the soup is too thick, thin with warm milk.
- If it tastes too salty, add more potato or unsalted milk; avoid salting before tasting.
Substitutions
- Use lactose-free milk and cream if needed.
- Use a low-sodium fish stock or water to control salt.
Variations
- Add a little chopped leek with the onion.
- Use a mix of smoked haddock and fresh white fish.
Serving suggestions
- Serve with oatcakes.
- Offer crusty bread.
- Add a green salad.
- Finish bowls with extra parsley and pepper.
Make ahead
Prepare suitable components ahead and store them safely. Refrigerate leftovers within 2 hours and use within 2 days. Reheat gently until steaming, stirring often; do not boil.
Storage
Refrigerate leftovers within 2 hours and use within 2 days. Reheat gently until steaming, stirring often; do not boil.
Food safety
Keep smoked fish chilled; refrigerate cooked soup promptly and reheat leftovers until steaming throughout.
Frequently asked questions
Can I use fresh cod instead?
You can, but the soup will lack the characteristic smoke. Add a little smoked haddock or use a small amount of smoked fish for flavour.
How should I store cullen skink with smoked haddock and potatoes?
Refrigerate leftovers within 2 hours and use within 2 days. Reheat gently until steaming, stirring often; do not boil.
Serve with oatcakes. Refrigerate leftovers within 2 hours and use within 2 days. Reheat gently until steaming, stirring often; do not boil.
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