For a richer flavor, use full-fat milk or add a splash of cream at the end. The quality of the smoked haddock is key. Seek out undyed fillets for the best flavor and appearance. If the soup is too thick, thin it out with a little extra milk or fish stock. Cullen Skink is traditionally served hot, but it's also delicious at room temperature. To make ahead, prepare the soup up to the point of adding the haddock. Store the soup and flaked haddock separately in the refrigerator. Reheat gently and combine just before serving.
Cullen Skink
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING6 People
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VIEWS30
Embark on a culinary journey to the rugged Scottish coast with Cullen Skink, a luxurious and deeply flavorful smoked haddock soup. This creamy and comforting dish evokes the warmth of a seaside cottage, perfect for a chilly evening.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol125 mg
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Fiber3 g
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Protein44 g
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Saturated Fat2 g
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Sodium1207 mg
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Sugar7 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Gently poach the haddock: In a large saucepan or Dutch oven, combine the haddock fillets and milk. Ensure the fish is mostly submerged; add more milk if necessary. (5 minutes)
02
Step
15 mins
Bring to a bare simmer over medium heat – do not boil. Poach gently for about 12-15 minutes, or until the fish flakes easily with a fork. (15 minutes)
03
Step
2 mins
Remove the haddock from the milk using a slotted spoon and set aside in a bowl to cool slightly. Reserve the milk in the saucepan. (2 minutes)
04
Step
7 mins
Sauté the aromatics: In the same saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. (7 minutes)
05
Step
3 mins
Add the potatoes and cook for another 3 minutes, stirring occasionally. (3 minutes)
06
Step
12 mins
Simmer the soup base: Pour the reserved milk (from poaching the haddock) over the potatoes and onions. Bring to a simmer and cook until the potatoes are tender, about 10-12 minutes. (12 minutes)
07
Step
5 mins
Blend for velvety texture: Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, returning it to the pot afterward. (5 minutes)
08
Step
3 mins
Flake the haddock: While the soup is blending, flake the cooked haddock into bite-sized pieces, removing any bones or skin. (3 minutes)
09
Step
5 mins
Combine and heat: Gently stir the flaked haddock into the blended soup. Heat through gently over low heat; do not boil, as this can make the fish tough. (5 minutes)
10
Step
2 mins
Season and serve: Season the Cullen Skink generously with freshly ground black pepper to taste. A pinch of nutmeg adds a delightful warmth, if desired. (2 minutes)
11
StepLadle into bowls and garnish with freshly chopped parsley. Serve immediately, accompanied by crusty bread for dipping.
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RECIPE REVIEWS
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Please Rate
Juliet Schamberger
May 26, 2025I found that using a mix of milk and cream made the soup extra luxurious.
Billie Zulauf
May 8, 2025Absolutely delicious! The smokiness of the haddock really shines through.
Carmelo Stanton
Apr 18, 2025A really good hearty soup, perfect for using up leftover smoked haddock.
Verner Bosco
Apr 13, 2025I added a bay leaf while simmering the potatoes and onion, and it added a lovely depth of flavor.
Delbert Bergehirthe
Apr 11, 2025So easy to make and the perfect comfort food for a cold evening.
Willis Grady
Mar 2, 2025This is now a staple in my household. Thank you for sharing this wonderful recipe!
Marilyne Grady
Jan 29, 2025My family loved it! Even my picky eaters asked for seconds.
Kelly Hoppe
Jan 12, 2025I pureed half the haddock with the soup for an even smoother texture and it worked out great!